No ImageGreen Chile Mac and Cheese

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  1. Annette

    Elise, I’m serving this tomorrow but won’t be able to cook it right before. Does it work to do everything up to the point of baking, then pop it into the fridge and bake later? Thanks!

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  2. Stephanie

    Does anyone know if this can be done in a crock pot? I was hoping to take this to a banquet so it would need to stay warm for at least and hour. Would I just need to leave the Panko off?

  3. 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.

  4. 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.

  5. 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.


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