Real Recipes From Real Home Cooks ®

green chile mac and cheese

(1 rating)
Recipe by
Wendy Gardner
Buena Park, CA

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

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For green chile mac and cheese

  • salt and pepper
  • 1 lb
    elbow macaroni
  • 6 Tbsp
    butter, unsalted
  • 1 sm
    onion, chopped
  • 2
    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)

How To Make green chile mac and cheese

  • 1
    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.
  • 2
    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.
  • 3
    Add pasta to skillet; stir. Mist a 13x9" baking dish with cooking spray & add pasta mixture.
  • 4
    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.

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