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5 from 2 votes

Green Chile Macaroni and Cheese

Author Buy This Cook That


  • 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


  • Preheat broiler.
  • 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.