Description
Indulge in our Green Chile Macaroni and Cheese, a creamy and flavorful twist on the classic comfort dish. This recipe combines rich cheeses with roasted Hatch green chiles for a delightful kick that elevates your mac and cheese experience. Perfect for family dinners, gatherings, or cozy nights in, this dish is easy to prepare and can be made ahead of time for stress-free entertaining. The combination of textures—from the velvety cheese sauce to the crunchy panko topping—ensures it will stand out at any meal. Enjoy a comforting bowl of goodness that’s sure to impress!
Ingredients
Scale
- 1 pound elbow macaroni
- 6 cups shredded Colby Jack cheese
- 12 roasted Hatch chiles, chopped
- 2–3 medium tomatoes, chopped
- 5 cups milk
- ½ cup butter
- ½ cup flour
- ½ cup half-and-half
- ½ cup panko bread crumbs
Instructions
- Preheat the oven to 350°F (175°C).
- Cook macaroni according to package directions; drain and reserve 1/4 cup pasta water.
- In a Dutch oven, melt butter over medium heat. Stir in flour until smooth, then gradually whisk in milk, mustard, white pepper, chili powder, and salt.
- Cook until simmering; reduce heat and stir in shredded cheese until melted.
- Mix in chopped chiles and tomatoes; add cooked macaroni and fold gently. Drizzle half-and-half and reserved pasta water around edges of the mixture.
- Cover and bake for 20 minutes; uncover, top with toasted panko, and bake an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 6g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg