Spoiler alert: No need to make a roux! This green chile mac and cheese is going to become your weeknight BFF.

Green chile mac and cheese in a white casserole dish.
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You guys, we need to talk about this recipe.

No, actually, go make it first and then we’ll talk.

Just kidding, you can read this first but if you ran off to make it right away, I wouldn’t blame you because this is honestly my new favorite mac and cheese recipe.

All you need are five ingredients, six if you count black pepper. You don’t need to make a roux, there’s no butter, it’s just so. dang. easy.

Ingredients needed for recipe.

Here’s what you have to do. Start by boiling pasta – I like to use whole wheat, but if white pasta is your thing, go for it!

Cooked Pasta in a colander.

Once that’s cooked, all that’s left to do is mix it with shredded cheese and green chiles. Dump that into the pan and pour milk over it. That’s right, just go on and pour the milk right on top.

The magic happens while you bake this macaroni and cheese and it turns into a creamy, cheesy, flavorful concoction. The green chiles add the perfect amount of flavor – you wouldn’t believe how fast this disappears!

Green chile mac and cheese in a white casserole dish.

It’s similar to my easiest ever baked macaroni and cheese which so many of you have tried and loved. I answer a lot of the standard questions on that post that will also apply to this post, but by far the most common one is, “Can I make this ahead?”

The answer is yes! I would personally cook the pasta and mix it with all the other ingredients except milk, put it in the baking dish and cover and refrigerate up to 24 hours. When you’re ready to bake, get it out of the fridge and let the glass pan come to room temperature. Pour the milk on top, sprinkle with remaining cheese, and bake.

Whether you want to make green chile mac and cheese for Cinco de Mayo or any other night, your entire family will love this twist on the classic baked macaroni and cheese.

Mac and cheese partially scooped out to show texture.

More Mac & Cheese


Green Chile Mac and Cheese

4.53 from 40 votes
Prep: 15 minutes
Cook: 55 minutes
Total: 1 hour 10 minutes
Servings: 6 servings
Creamy and flavorful, this green chile macaroni and cheese will change the way you think about macaroni and cheese! There’s no need to make a roux, so it’s one of the easiest things you can make, too!
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  • 1 package (13.25 oz) whole wheat elbow macaroni
  • 1 pound (16 oz) Monterey Jack cheese, shredded (4 cups), divided
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground black pepper
  • 2 cans (4.5 oz each) Chopped Green Chiles
  • 1 3/4 cups low-fat milk


  • Preheat oven to 375°F. Spray or grease a large casserole dish or a 9×13 pan.
  • Cook macaroni as directed on the package in salted water until tender, drain.
  • While macaroni is cooking, combine 2½ cups of the cheese with flour and pepper.
  • In a large bowl, combine cheese and flour mixture with hot macaroni and green chiles and stir to combine. Pour into the greased pan. Pour milk over macaroni. Top with remaining 1½ cups cheese. Cover with aluminum foil.
  • Bake for 45 minutes (taking the foil off after 30 minutes if desired) or until firm and golden brown. You want to make sure there isn’t a lot of runny milk in it still so poke a knife in the middle to test. Some will soak in as it cools but it should be mostly absorbed. Don’t overcook, though.
  • (Optional) Let sit for 10 minutes before serving to further firm up.


  • If you like a softer noodle, I’d recommend covering this with foil for the first 30 minutes of baking, or even the entire baking time. If you like super crispy noodles on the top, you can cook uncovered the entire time.
  • Want a little extra spice? Try this recipe with pepper jack cheese.



Serving: 1serving, Calories: 197kcal, Carbohydrates: 35g, Protein: 10g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 8mg, Sodium: 63mg, Fiber: 5g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.53 from 40 votes (38 ratings without comment)

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  1. Vanessa says:

    Made this with fresh hatch chiles, since we have a lot of them, and it was amazing! Thanks for such an easy recipe.

    1. Rachel Gurk says:

      Yum! So glad you liked it! Thank you for taking the time to come back and leave your feedback, it means so much to me!

  2. Jane says:

    An interesting recipe, it will be an exquisite taste.

    1. Rachel Gurk says:

      Thanks! :)

  3. Lane & Holly @ With Two Spoons says:

    I love the green chiles-green chiles elevate everything!

  4. Jennifer @ Show Me the Yummy says:

    LOVE the green chile!

  5. Megan @ MegUnprocessed says:

    This is great – easy simple ingredients!

  6. Laura says:

    What a great idea mixing the flour with the cheese and not bothering with a roux. You just changed my life!

    1. Rachel Gurk says:

      Woohoo! I’m so glad you like it!

  7. Liz says:

    I LOVE that you added some green chiles! Some heat and depth of flavor, but not too spicy!!!

  8. Rebecca says:

    I love how simple this is. I usually do mac and cheese on the stovetop but this makes it even easier… and for the record, I am always up for adding a little kick!

    1. Rachel Gurk says:

      I’m all for easy!!!

  9. Jai Want says:

    This is a fantastic recipe! Amazing recipes you have!

    1. Rachel Gurk says:

      Thank you!

  10. Sues says:

    Oh yum!! What’s better than mac and cheese with a little kick?? This sounds delicious!