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!
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.
Video
Notes
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.