No ImageGreen Chile Mac and Cheese

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  1. Charles Rodkey Sr.

    In a word incredible. I have made many recipes and this is OUTSTANDING!!

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  2. Amy

    Great balance of yummy flavor. A keeper!


  3. Lynn

    Great idea to add the green chilies to Mac and cheese. I used the Sandi chili from a local farm In Albuquerque. And froze a full bushel when they were in season. These Have a great flavor, but a hot heat green chili…not an extra hot chili…just hot. Make sure all seeds are removed and skin is removed. I omitted the corn. I also used the Italian Cavatappi pasta and maybe about a half cup or more then recipe calls for. Nothing else was changed. I did discover the spiciness of the dish does increase in heat the next day.


  4. Leanne

    Awesome! My boyfriend’s mac always comes out too dry so I wanted something to blow his out of the water. This delivered! I did 2 T cornstarch:1 T flour to assist with the creaminess. Equal Colby jack to Mexican melting cheese. Half green chile with half poblano plus some other unidentified pepper from farmers mkt (a wee too spicy). Added bacon and tomato and then breadcrumbs for the last 10 minutes. Avo and Brussels sprouts on side. Will make again but without that mystery pepper. Thx for recipe!


  5. 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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