This is one of those “Why didn’t I do this sooner?” recipes. The kind of recipe you wish you had been eating all of your life. The kind of recipe you sit around and crave and wish you had made a double batch. Green Chile Macaroni and Cheese.
In one skillet. In 30 minutes or less. Mind blown.
Green Chile Macaroni and Cheese
I have a bazillion different ways I make cornbread. Same goes for macaroni and cheese. I have made it with Velveeta, and with a flour and butter based cheese sauce. Boiled noodles, baked. Spiral pasta. Shells. American cheese, white cheddar, even pepper jack.
This green chile mac and cheese recipe may be my new favorite.
First of all, you cook your macaroni in milk and chicken broth. This was “duh” moment #1 for me. Call me silly but I have never cooked my pasta in milk. I’ve always boiled it up in boring salted water. Then drained it, and then added it to whatever cheese sauce.
We used the big fat macaroni for our Green Chile Macaroni and Cheese. (Save money and buy in bulk.) Because I wanted it to soak up all of the creamy milk and cheese. And because I like big fat pasta. Gives your fork something to dig into. (Of course, I like little bitty pasta, too…so there goes that theory.)
The only trick to this is to add plenty of milk. Even if you think it looks a little runny, by the time you broil it to melt the top cheese, it will thicken up.
The second reason I love this recipe is because there is no flour. Don’t get me wrong, I love making a thick and creamy flour and butter based cheese sauce.
But this method is really great for a weeknight. Easy. Fast. Full of flavor. No fuss, just cheese.
Third reason. Green chiles. Why in the world didn’t I think of this before?
I’ve put ham in my macaroni and cheese, and even tomatoes. But never a green chile. Perfect amount of spice without being “hot”.
You can easily change the heat level by using less, or by going with a hotter pepper.
Fourth reason? It cooks all in one skillet. From stove top to oven, just make sure you use an oven safe skillet, like this one by Lodge.
Now I want to try this recipe with bacon. And tomatoes. And olives. And salsa. Like Nacho Mac & Cheese! (Ooohhh….ok, writing that one down for future.)
This mac & cheese is perfectly perfect just the way it is. We topped ours with more cheese and panko bread crumbs. Place the skillet under the broiler and then top with fresh green onions.
Green Chile Macaroni and Cheese
- 3 1/2 cups milk plus additional if needed
- 1 cup chicken broth
- 4 TB butter
- 3 cups dry large elbow macaroni
- 1 1/2 cups sharp cheddar cheese shredded
- 1 1/2 cups Monterrey Jack cheese shredded
- 1 4 oz can green chiles
- 1/2 cup panko bread crumbs
- 2 tsp Franks hot sauce
- 1 tsp dry mustard powder
- 1 tsp salt
- 1/2 tsp black pepper
In a large oven safe skillet (we recommend a cast iron skillet), melt butter over medium heat. Stir in milk, chicken broth, mustard, and salt. Combine well. Add macaroni, stir and heat to a low boil.
Reduce heat to medium low. Simmer for 15 minutes, and cook until pasta is done and sauce thickens. Stir frequently! Add additional milk if needed.
Remove from heat and stir in undrained chiles, black pepper, hot sauce, and 2 cups of the cheese. Stir until melted.
Top with the panko bread crumbs and remaining cheese. Broil a few minutes until cheese on top is melted and bubbly.