Green Chile Macaroni Cheese Roaring Fork Restaurant
Bring the bold flavors of the Southwest straight to your table with this Green Chile Macaroni and Cheese, inspired by the signature dish at Roaring Fork Restaurant. This creamy, cheesy casserole takes classic comfort food to the next level with the addition of roasted Hatch green chiles, adding a smoky, mildly spicy kick. A luscious blend of sharp cheddar and pepper jack cheeses coats perfectly al dente elbow macaroni, while a crispy topping of panko breadcrumbs, olive oil, and grated Parmesan delivers the ultimate golden crunch. Infused with hints of garlic, onion, and cumin for added depth, this baked mac and cheese recipe is a crowd-pleasing favorite that's perfect for weeknight dinners, potlucks, or any occasion that calls for indulgent, Southwestern-inspired comfort food.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 cup roasted green chiles, diced (preferably Hatch chiles)
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 0.25 cup parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni according to the 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 1-2 minutes to form a roux.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook until the mixture thickens, about 5 minutes.
Lower the heat to medium-low and stir in the cheddar cheese and pepper jack cheese until fully melted and smooth.
Add the diced roasted green chiles, garlic powder, onion powder, cumin, kosher salt, and black pepper. Stir well to combine.
Add the cooked macaroni to the cheese sauce and stir until the pasta is thoroughly coated. Transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs, olive oil, and grated parmesan cheese. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Let the Green Chile Macaroni and Cheese rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.8 g | 388% | |
| Saturated Fat | 171.9 g | 860% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 515.9 g | 188% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 62.6 g | ||
| Protein | 191.9 g | 384% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 3689 mg | 284% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2590 mg | 55% | |
*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.
