Green Chile Mac and Cheese

Print
Photography Credit: Elise Bauer

So, our markets are awash with New Mexico Hatch green chiles right now, and our garden is bursting with poblanos and Anaheims.

This is not a bad problem to have.

We may complain about the zucchini beast and her cousin the cucumber monster, but the chile plants? Uh uh. We roast and eat every one. Here’s my new favorite recipe for putting to good use garden or market green chiles—a green chile mac and cheese casserole, with corn. Yum!

This is so crazy good that even my friends who typically shy away from cheesy dishes asked for more. There’s something about the trio—green chiles, corn, and cheese—that’s irresistible. The splash of lime? Perfect.

Green Chile Mac Cheese

Green Chile Mac and Cheese Recipe

Print
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Yield: Serves 4-6

We used a mixture of hatch, anaheim, and poblano chiles for this dish, but any combination of those you'd like will work. Just remember to taste test the chiles before adding them to the casserole. Even though these are mild green chiles, once in a while you'll get a hot one!

Some markets sell a "Mexican blend" of shredded cheese; feel free to use this cheese blend in this recipe.

Ingredients

  • 2 cups elbow macaroni
  • Salt
  • 2 cups of whole milk
  • 3 Tbsp unsalted butter
  • 3 Tbsp flour
  • 1/4 pound (1 cup, packed) finely shredded jack cheese
  • 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
  • 1 cup corn kernels (frozen is okay, if frozen, defrost before using)
  • 1 1/4 cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)*
  • 1 Tbsp lime juice
  • 1 teaspoon salt
  • 1/4 to 1/3 cup panko or other breadcrumbs

*If you are roasting your own chiles (highly recommended), start with about 5-6 large green chiles—Hatch, Anaheims, or poblanos, or a mixture—and char them over a gas stove (see directions for roasting over a gas flame), under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems. 

Method

1 Cook the macaroni very al dente: Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water). Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions.

The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven.

green-chile-mac-and-cheese-1 green-chile-mac-and-cheese-2

When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.

2 Preheat the oven to 400°F.

3 Make a roux with butter and flour: In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown.

green-chile-mac-and-cheese-7 green-chile-mac-and-cheese-8

4 Slowly whisk in milk, then the cheeses: Add the milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.

green-chile-mac-and-cheese-9

Stir in the cheeses third at a time, stirring to incorporate after each addition.

green-chile-mac-and-cheese-10 green-chile-mac-and-cheese-11

5 Stir in pasta, chiles, corn, lime juice, salt: Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.

green-chile-mac-and-cheese-12 green-chile-mac-and-cheese-13

6 Top with panko and bake: Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned.

green-chile-mac-and-cheese-14 green-chile-mac-and-cheese-15

Remove from oven and let cool for 10 minutes before serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Green Chile Mac and Cheese on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Chili Mac and Cheese, from Weelicious

Green Chile, Chicken and Bacon Mac and Cheese, from Picky Palate

Lobster Green Chile Mac and Cheese, from Rogue Gourmet

Green Chile Mac Cheese

Showing 4 of 57 Comments

  • Jean Davis

    Needed a last minute fast dinner -Just improvised with a bit of store bought jalapeño cheese ball and nacho cheese sauce. Needed more heat so added 2 cans of diced green chilies. About to pull out of the oven. Smells incredible!!! Might try it with chopped or shredded chicken as a casserole.

  • Brooke

    I find that roasting and adding a few tomatillos (or a mild salsa verde) cuts the cloying cheese nicely. I’m also adding some fresnos with the poblanos and anaheims for a touch of heat. cilantro and avocado are nice accompaniments.

  • Shannon

    Loved this recipe! It strongly suggests using fresh roasted peppers, and I couldn’t agree more. Using an open gas burner, this probably added about 10-15 minutes on to the cook time but it had such a great smokey flavor, and the roasting was way easier than I expected. We also oven roasted some brussels sprouts and broccoli and tossed them into the pasta at the same time as the roasted peppers, which was delicious. I also found that this needed a pinch of salt, but that can always be added after the fact.

  • Kitty Wilcox

    I made it and it is delicious! Do pay attention to keeping the macaroni el dente .
    the sauce is delicious.

  • Christian Gehman

    A much easier way to turn up the heat is to gently wave some Scotch Bonnet peppers through the milk while it heats. No seeds. Be careful. Wash your hands carefully after cutting a few large, easily retrievable shreds of a Scotch Bonnet. Use a fork and a small paring knife. Drop these SB Shreds in the milk while it heats. Fish them out before making the sauce. Alternatively, just add several extra jolts of Tabasco to the sauce.

View More Comments / Leave a Comment