Green Chile Mac and Cheese

Wendy Gardner


Another good recipe from "All You" magazine! The picture is from the magazine.

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20 Min


45 Min




salt and pepper
1 lb
elbow macaroni
6 Tbsp
butter, unsalted
1 small
onion, chopped
jalapeno peppers, seeded, finely chopped
1/2 c
all purpose flour
4 c
milk, low-fat, warmed
8 oz
canned, chopped green chiles, drained
8 oz
sharp cheddar cheese, shredded (about 2 cups)
8 oz
pepper jack cheese, shredded (about 2 cups)
1 1/2 c
crushed corn chips (fritos)

Directions Step-By-Step

Preheat oven to 375*F; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water.
Melt butter in a large skillet over medium-low heat. Add onion & jalapenos and saute until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of cheddar cheese. Add remaining cheddar & all of the pepper jack cheese to skillet & cook, stirring, until all cheese has melted. Season with salt & pepper.
Add pasta to skillet; stir. Mist a 13x9" baking dish with cooking spray & add pasta mixture.
Combine corn chips with reserved cheddar cheese; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes before serving.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian