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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! Get the easy vegetarian recipe on RachelCooks.com!
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4.53 from 40 votes

Green Chile Mac and Cheese

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!
Prep Time15 minutes
Cook Time45 minutes
Cooling Time10 minutes
Total Time1 hour 10 minutes
Course: Main Dish
Cuisine: American
Diet: Vegetarian
Servings: 6
Author: Rachel Gurk

Ingredients

  • 1 pkg. (13.25 ounces) whole wheat elbow macaroni (regular macaroni is fine, too)
  • 4 cups shredded Monterey Jack cheese, divided (16 ounces)
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground black pepper
  • 2 cans (4 ounces each) diced green chiles (mild or hot, depending on what you prefer)
  • 1 ¾ cups milk (whole milk, 2% or lowfat)

Instructions

  • Cook macaroni in salted water, as instructed on the package, until just tender, drain well.
    1 pkg. (13.25 ounces) whole wheat elbow macaroni
  • Meanwhile, preheat oven to 375°F. Grease a large casserole dish or a 9 × 13 inch baking dish, or spray with nonstick cooking spray.
  • In a large mixing bowl, lightly toss together 2½ cups of the shredded cheese with flour and pepper.
    4 cups shredded Monterey Jack cheese, divided, 2 tablespoons all-purpose flour, ¼ teaspoon ground black pepper
  • Add the green chiles and drained hot macaroni to the bowl, and immediately stir to combine. Transfer the mixture into the greased dish, smoothing it out evenly.
    2 cans (4 ounces each) diced green chiles
  • Pour the milk over macaroni. Don't stir it in. Top with remaining 1½ cups cheese. Cover the dish tightly with aluminum foil.
    1 ¾ cups milk
  • Bake for 30 minutes, and remove the foil (see baking tip). Bake an additional 15 minutes or until set in the middle and golden brown on top. To test if it's done, poke a knife in the center. If it seems like there is a lot of liquid, it may not be quite done. Keep in mind that some of the liquid will soak in as the mac and cheese cools but most of it should be absorbed; however, it's best if the mac and cheese is not overcooked because then it tends to get dry.
  • Let the mac and cheese cool for 10 minutes before serving.

Video

Notes

  • Pro tip: For best results, shred the cheese yourself. Pre-shredded cheese has anti-clumping additives that prevent it from melting as smoothly. 
  • Baking tip: If you like the pasta to be softer, I recommend covering the dish with foil for the entire baking time which will prevent it from browning on top and getting crisp. If you like a really crisp crust on top, you can bake it uncovered the entire time. I keep it covered for 30 minutes, and uncover it for the last 15 minutes.
  • Spicy mac and cheese: Use hot chiles instead of milk, or make this recipe with pepper jack cheese.
  • Nutrition note: The information below is calculated using 2% milk.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 8g | Protein: 21g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 636mg | Potassium: 204mg | Fiber: 1g | Sugar: 4g | Vitamin A: 699IU | Vitamin C: 13mg | Calcium: 661mg | Iron: 1mg

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