Green Chili Mac Recipe
Green chili pepperjack blend topped with panko bread crumbs
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Ingredients
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Pasta & Cheese Sauce
Topping
Method
Pasta & Cheese Sauce
Cook pasta
Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook 1-2 minutes less than package instructions (about 7-8 minutes) until just shy of al dente. Reserve 1 cup pasta cooking water, then drain pasta and set aside.
Make roux
In the same pot or a medium heavy-bottomed saucepan, melt 3 tbsp unsalted butter over medium heat. Once melted and foamy, add 3 tbsp all-purpose flour and whisk continuously for 1 to 1.5 minutes until the mixture bubbles and loses its raw flour smell but does not brown.
Add milk and cream
Slowly whisk in 2 cups whole milk and 1 cup half-and-half, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until it thickens enough to coat the back of a spoon (about 4–6 minutes). If sauce becomes too thick, add up to 1/2 cup reserved pasta water to loosen.
Incorporate cheeses
Reduce heat to low. Cut 2 oz cream cheese into pieces and whisk until melted and smooth. Add 2 cups shredded pepper jack and 1 cup shredded monterey jack in small handfuls, stirring after each addition until fully melted and smooth. Keep heat low to avoid graininess.
Season and add chiles
Stir in 1 cup diced roasted green chiles, 2 tbsp sliced green onion, 1.5 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin. Taste and adjust seasoning as needed. If sauce is too thick, add reserved pasta water 1–2 tbsp at a time to reach a creamy consistency.
Combine with pasta
Add the drained pasta to the cheese sauce and fold gently until every piece is coated. Warm through on low heat for 1–2 minutes. Remove from heat.
Topping & Bake
Prepare topping
Preheat the oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tbsp melted unsalted butter, 2 tbsp grated parmesan, 1 tbsp chopped cilantro (if using), and 1/4 tsp smoked paprika (if using). Stir until crumbs are evenly coated.
Assemble
Transfer the green chili mac and cheese mixture to a lightly buttered 9x9-inch (or similar) baking dish, spreading into an even layer. Evenly sprinkle the panko topping over the surface.
Bake
Bake in the preheated oven until the topping is golden brown and the filling is bubbling around the edges, about 15–20 minutes. For a crispier top, place under the broiler for 1–2 minutes watching closely to avoid burning.