Spicy Green Chili Mac

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Servings: 12 servings

Equipment

• Oven
• Cooking spray or butter
• 3-quart baking dish (9×13)
• Large pot
• Large wooden spoon
• Large mixing bowl
• 3 small bowls
• Colander
• Large saucepan
• Whisk

Ingredients

Instructions

1. Preheat oven to 325° Fahrenheit. Prepare your 9×13 inch baking dish by lightly spraying it with cooking spray or greasing it generously with butter. Set aside.
2. In a large mixing bowl, combine the freshly shredded medium cheddar cheese and Monterey Jack cheese. Toss them gently until they are thoroughly blended. Divide this cheese mixture into three separate small bowls: place 3 cups of the blend into the first bowl, 1 ½ cups into the second, and the remaining 1 ½ cups into the third. Set these bowls aside as they will be used at different stages.
3. For the Pasta:
4. Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of salt and stir until dissolved.
5. Add the uncooked elbow pasta to the boiling salted water, stirring gently to prevent sticking. Cook the pasta for exactly one minute less than the package instructions indicate. This ensures the pasta is perfectly al dente and won’t become overcooked or mushy during the baking process.
6. Once the pasta is cooked to al dente, carefully drain the pasta and water into a colander. Shake well to remove excess water. Set the drained pasta aside.
7. For the Velvety Cheese Sauce:
8. Place a large saucepan over medium heat. Allow the pan to warm up for a minute or two, then add the ½ cup of unsalted butter and let it melt completely.
9. Once the butter is fully melted, sprinkle in the ½ cup of all-purpose flour. Immediately begin whisking constantly to create a smooth roux. Continue to cook this mixture for about 1 minute, whisking frequently, until it achieves a light, golden-brown color and a nutty aroma. This ensures the flour taste is cooked out.
10. Remove the saucepan from the heat. Slowly pour in 2 cups of the room temperature half and half, whisking continuously and vigorously to prevent any lumps from forming. The mixture should become smooth. Next, pour in the 1 ½ cups of room temperature whole milk and the remaining ½ cup of half and half. Whisk again until the entire mixture is fully combined and perfectly smooth.
11. Return the saucepan to medium heat. Bring the mixture to a gentle simmer, whisking frequently, until it visibly thickens to a creamy, soup-like consistency. Be patient and don’t allow it to come to a rapid boil.
12. Remove the saucepan from the heat once again. Stir in ½ tablespoon of salt, ½ tablespoon of freshly cracked black pepper, and ¼ teaspoon of paprika. Whisk well to incorporate the seasonings evenly.
13. Now, gradually add the 3 cups of shredded cheese blend (from your first small bowl) into the sauce in small increments. Whisk thoroughly until each addition of cheese is completely melted and the sauce is smooth before adding more. This gradual melting ensures a silky, lump-free cheese sauce. Continue until all 3 cups of cheese have been incorporated and are perfectly smooth.
14. Finally, add the well-drained diced green chile peppers to the cheese sauce. Stir gently to ensure the chiles are evenly distributed throughout the rich, creamy sauce.
15. Assembling and Baking the Green Chili Mac and Cheese:
16. Transfer the finished cheese sauce to a large mixing bowl. Add the drained, al dente elbow pasta to the bowl. Using a large wooden spoon or spatula, gently stir until the pasta is completely coated and combined with the luscious green chili cheese sauce.
17. Spoon half of the pasta mixture into your prepared baking dish, spreading it out into an even layer.
18. Generously sprinkle 1 ½ cups of the reserved shredded cheese blend (from your second small bowl) evenly over the top of the first pasta layer.
19. Add the remaining half of the pasta mixture to the baking dish, carefully spreading it out to completely cover the layer of shredded cheese.
20. Top this final pasta layer with the last 1 ½ cups of reserved shredded cheese blend (from your third small bowl), ensuring it’s spread evenly across the surface.
21. Place the baking dish into the preheated oven. Bake for approximately 15 minutes, or until the top layer of cheese is completely melted, bubbly, and a beautiful light golden-brown color.
22. Carefully remove the hot baking dish from the oven. Allow it to cool for a few minutes before dividing into your preferred portions. If desired, garnish with freshly chopped cilantro for a bright, herbaceous finish. Serve warm and enjoy!

Serving Suggestions and Pairing Perfection

This Green Chili Mac and Cheese is a hearty meal on its own, but it also pairs beautifully with a variety of sides to create a complete and satisfying dinner:

• Protein Power: Serve alongside grilled chicken, roasted pork tenderloin, or even a simple pan-seared steak. The richness of the mac and cheese complements lean proteins perfectly.
• Freshness Factor: A crisp green salad with a light vinaigrette or some steamed green beans can provide a refreshing counterpoint to the creamy pasta.
• Southern Comfort: For a true comfort food feast, consider pairing it with cornbread or biscuits.
• Garnishes: A sprinkle of fresh cilantro adds a pop of color and herbaceous note that enhances the green chili flavor. A dash of hot sauce for those who like extra heat is also a great option.

Storing and Reheating Your Mac and Cheese

Leftover Green Chili Mac and Cheese is a true treat! Here’s how to keep it delicious:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating in the Oven: For best results, reheat in the oven. Place individual portions or the entire dish (covered with foil) in an oven preheated to 300°F (150°C) until warmed through, about 20-30 minutes for a full dish, or less for individual servings. You might want to add a splash of milk or cream before reheating to help restore moisture.
• Reheating on the Stovetop: For smaller portions, you can gently reheat in a saucepan over low to medium-low heat, stirring frequently. Add a tablespoon or two of milk or cream to loosen the sauce as it warms.
• Reheating in the Microwave: While convenient, the microwave can sometimes dry out mac and cheese. Reheat in short bursts, stirring in between, and add a splash of milk to maintain creaminess.

Frequently Asked Questions (FAQs)

Got questions about making this amazing Green Chili Mac and Cheese? We’ve got answers!

Can I make this recipe ahead of time?

Yes, you can! You can prepare the pasta and the cheese sauce separately, then combine them and assemble the dish in the baking pan. Cover it tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes while your oven preheats, then bake as directed (you might need a few extra minutes).

Can I freeze Green Chili Mac and Cheese?

Mac and cheese generally freezes reasonably well. Bake the dish as instructed, then let it cool completely. Wrap it tightly in plastic wrap and then foil, or transfer to freezer-safe containers. It can be frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator, then bake at 325°F (160°C) until hot and bubbly, adding a splash of milk if needed to restore creaminess.

What if I prefer a spicier mac and cheese?

If you love heat, you have a few options! You can use “hot” diced green chiles instead of mild. Alternatively, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the cheese sauce. You can also garnish individual servings with sliced jalapeños or a drizzle of chili oil.

Can I use different types of cheese?

Absolutely! The cheddar and Monterey Jack combination is fantastic, but feel free to experiment. Gruyère, fontina, white cheddar, or even a smoky provolone could add interesting depth. Just ensure you still use block cheese and shred it yourself for the best melting properties.

Is this recipe gluten-free?

As written, this recipe is not gluten-free due to the all-purpose flour in the roux and traditional elbow pasta. To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) and use your favorite gluten-free elbow macaroni.

Approximate Information for One Serving

• Serving Size: 1 serving
• Calories: 539 cal
• Protein: 22 g
• Fat: 33 g
• Saturated Fat: 20 g
• Trans Fat: 0.3 g
• Cholesterol: 95 mg
• Sodium: 1400 mg
• Potassium: 286 mg
• Total Carbs: 38 g
• Fiber: 2 g
• Sugar: 5 g
• Net Carbs: 36 g
• Vitamin A: 1022 IU
• Vitamin C: 10 mg
• Calcium: 534 mg
• Iron: 1 mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one serving.

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