Green Chile Macaroni
Add a kick of bold Southwestern flavor to your comfort food rotation with this creamy, cheesy Green Chile Macaroni. Featuring tender macaroni pasta enveloped in a velvety sauce made from sharp cheddar and Monterey Jack cheeses, this dish gets its unique twist from the smoky heat of roasted green chiles, perfectly balanced with warm spices like cumin, garlic, and onion powder. Topped with golden, crunchy panko breadcrumbs and optionally garnished with fresh cilantro, this baked macaroni is irresistibly rich and satisfying. Ready in under an hour, it’s the perfect crowd-pleaser for weeknight dinners or cozy gatherings. Bring a taste of the Southwest to your table with this easy, irresistible recipe!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 12 ounces macaroni pasta
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup green chiles, roasted, peeled, and diced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is slightly golden and bubbly.
Gradually whisk in the milk, making sure to break up any lumps. Cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses, one handful at a time, until the cheese is fully melted and the sauce is smooth.
Stir in the diced green chiles, garlic powder, onion powder, ground cumin, salt, and black pepper. Adjust seasonings to taste.
Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and pour in the macaroni mixture, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs over the macaroni in an even layer.
Bake in the preheated oven for 20 minutes, or until the breadcrumbs are golden brown and the sauce is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped fresh cilantro if desired. Enjoy your Green Chile Macaroni!
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 10.4 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 577 mg | 44% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
