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. Jules says:

    5 stars
    So easy and really delicious! Thank you for the perfect side dish!

    1. Rachel Gurk says:

      So glad you liked it!

  2. Liz says:

    Could you use whole milk? Thanks!!

    1. Rachel Gurk says:

      Absolutely! That will be delicious!

      1. Elisabeth says:

        I can confirm that whole milk in this recipe is delicious (and quite filling)

        1. Rachel Gurk says:

          So glad you liked it!

  3. Anne says:

    I’m looking for a recipe similar to the Chile Mac & Cheese served at Hollie’s Flatiron Grill – this sounds like it.  Are you familiar with Hollie’s, and is this a similar taste?  I’m going to make yours this weekend anyway, just wondering what your thoughts on it were.

    1. Rachel Gurk says:

      I am not familiar with Hollie’s, sorry! Is that a local restaurant? I’m in Michigan. I hope you love the recipe, though! Let me know if you think it’s similar!

  4. Dee says:

    This was excellent! Perfect recipe. I made one adjustment and used fresh Hatch green chili as I live in New Mexico. It also added a little more heat. Bravo!!!

    1. Rachel Gurk says:

      Very wise adjustment! I’m glad you liked this recipe! Thanks for taking the time to come back and leave a comment!

  5. Nate says:

    Making this tonight but the calorie count is way off

    1. Rachel Gurk says:

      Thank you for your feedback! It does seem a little low; we’ll look into it.

  6. Olga Ruiz says:

    Looks like a delicious recipe. Do you have any instructions for making this in a crock pot? I want to make mac and cheese for our Easter gathering. We usually take crock pots. I was thinking that I would make it like you instruct but instead of the oven-place it in the crock pot to cook.

    Do you think this would work?

    1. Rachel Gurk says:

      I haven’t tried this recipe in a crockpot, so I’m not sure. I’m sorry! If you give it a try, let me know how it turns out!

  7. Ed Farrell says:

    I’m going to make this today to go along with smoked brisket that my son-in-law is making today
    I was curious if you could put bread crumbs or crushed Ritz crackers on it

    1. Rachel Gurk says:

      You could absolutely do that! That will be great with brisket!

  8. Amy D. says:

    Made this recipe!! It’s in the oven now!! It looked delicious.going in so I can’t imagine what it will taste like out!! I’m very excited for it I loved how much easier it was than cooking my sauce with a roux and it always comes out different. Love the easy aspect.

    1. Rachel Gurk says:

      Isn’t it ridiculously easy?! It turns out different than a roux-based mac and cheese, but I love it! I hope you did too!

  9. Abby S says:

    Definitely less creamy that a roux version we’ve made but in the same way stove macaroni and cheese differs from the oven. I love how hands off this really was compared to other ones. It made it very easy to make dinner when my toddler was being needy. We added black beans and corn when the cheese and pasta was mixed. We also topped it with grilled chicken.

    Definitely will be a go to in our house

    1. Rachel Gurk says:

      I love the hands-off aspect of this recipe too! I love your additions to make it a hearty meal! Thanks for taking the time to leave a comment!

  10. Emily Hutchens says:

    This was so good and easy for a weeknight meal! 

    1. Rachel Gurk says:

      So glad you liked it, Emily!