The Chef

Restaurants

Meals

Drinks

Restaurants›Rusconi's American Kitchen›Green Chili Mac-n-cheese Recipe

Green Chili Mac-n-cheese Recipe

Name: Rusconi's American Kitchens Green Chili Mac-n-Cheese Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz elbow macaroni; 2 cups low-sodium chicken or vegetable broth (for cooking pasta); 1 cups canned white beans (cannellini or great northern), drained and rinsed; 0.5 tsp salt; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups whole milk; 0.5 cups sour cream; 2 cups shredded sharp cheddar cheese; 1 cups shredded pepper jack cheese; 1 cups canned roasted green chiles, diced (mild or hot to taste); 0.25 cups fresh cilantro, finely chopped; 0.5 tsp ground cumin; 0.5 tsp garlic powder; 0.25 tsp onion powder; 1 tbsp fresh lime juice; 0.25 tsp black pepper; 0 to taste salt (to taste); 0.5 cups panko breadcrumbs; 2 tbsp grated parmesan; 1 tbsp unsalted butter, melted; 2 tbsp extra chopped cilantro (for garnish)

Inspired by Rusconi's American Kitchen

Time45m

Serves4

Make Green Chili Mac-n-cheese Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta & Beans

12 oz Elbow macaroni

2 cups low-sodium chicken or vegetable broth (for cooking pasta)

1 cups canned white beans (cannellini or great northern), drained and rinsed

1/2 tsp Celtic sea salt

Green Chili Cheese Sauce

3 tbsp Unsalted butter

3 tbsp 00 bread flour

2 cups whole milk

1/2 cups Sour cream

2 cups shredded sharp cheddar cheese

1 cups shredded pepper jack cheese

1 cups canned roasted green chiles, diced (mild or hot to taste)

1/4 cups fresh cilantro, finely chopped

1/2 tsp Ground cumin

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tbsp Fresh lime juice

1/4 tsp black pepper

0 to taste salt (to taste)

Topping (Optional)

1/2 cups Panko breadcrumbs

2 tbsp grated parmesan

1 tbsp unsalted butter, melted

2 tbsp extra chopped cilantro (for garnish)

Method

Pasta & Beans

Cook pasta

Bring a large saucepan to a boil. Add 2 cups broth and 2 cups water (or use all broth) and a pinch of salt. Add 12 oz elbow macaroni and cook until al dente according to package directions (usually 7–9 minutes). Drain, reserving about 1/2 cup of the cooking liquid, then return pasta to the pot and stir in the drained white beans. Keep warm over very low heat.

If you prefer to cook pasta in salted water, use 4 quarts water and 1 tsp salt instead of broth; reserve 1/2 cup pasta water for sauce adjustment.

Green Chili Cheese Sauce

Make a roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp unsalted butter. Once foaming, add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste but not brown it.

Add milk

Gradually whisk in 2 cups whole milk, pouring a little at a time to avoid lumps. Continue whisking until mixture is smooth and begins to thicken, about 3–5 minutes.

Flavor the sauce

Stir in 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp black pepper. Reduce heat to low.

Incorporate cheeses and chiles

Remove saucepan from direct heat (or lower to the lowest setting). Add 2 cups shredded sharp cheddar and 1 cup shredded pepper jack a handful at a time, stirring until melted and smooth. Stir in 1 cup diced roasted green chiles and 1/2 cup sour cream until fully combined.

Finish the sauce

Stir in 1 tbsp fresh lime juice and 1/4 cup finely chopped cilantro. Taste and add salt to taste (start with 1/4 tsp). If sauce is too thick, thin with up to 1/2 cup reserved pasta cooking liquid or additional milk until you reach a creamy consistency.

Keep sauce warm on the lowest heat while assembling; avoid boiling after cheese is added to prevent graininess.

Assembly & Bake

Combine pasta and sauce

Pour the warm cheese sauce over the pot of cooked pasta and beans. Stir gently until pasta and beans are evenly coated. Transfer mixture to a 9x9-inch (or similar) lightly buttered baking dish if baking; alternatively serve directly from the pot for stovetop mac.

Optional topping

If using a crispy topping, mix 1/2 cup panko breadcrumbs with 2 tbsp grated parmesan and 1 tbsp melted butter. Sprinkle evenly over the assembled mac-n-cheese and top with the extra 2 tbsp chopped cilantro.

Bake

Preheat oven to 375°F (190°C). Bake uncovered for 12–15 minutes until bubbling and topping is golden. For extra browning, broil 1–2 minutes watching closely.

Serve

Let rest 5 minutes before serving. Garnish with additional chopped cilantro and an extra drizzle of lime juice if desired.