Green Chile Mac And Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make roux

In a large heavy-bottomed saucepan or skillet over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk continuously for 1–2 minutes until it smells slightly nutty and is pale golden (do not brown). This cooks out the raw flour taste.

Add milk

Slowly whisk in 2 cups whole milk and 1/2 cup half-and-half, whisking constantly to avoid lumps. Increase heat to medium-high and cook, stirring frequently, until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Finish cheese sauce

Reduce heat to low. Stir in 2 ounces softened cream cheese until smooth. Gradually add shredded cheeses (2 cups sharp cheddar, 1 cup monterey jack, and optional 1/2 cup pepper jack), stirring until melted and silky. Add 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon kosher salt (adjust to taste), and 1/2 teaspoon black pepper. If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until you reach a creamy consistency.

Combine with pasta

Fold the drained pasta into the cheese sauce until evenly coated. Keep over low heat while you prepare the chile mixture so flavors can marry, about 2 minutes. Taste and adjust seasoning.

Sauté aromatics: While the pasta cooks or immediately after, heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/2 cup diced yellow onion and sauté until softened and translucent, about 4–5 minutes. Add 2 minced garlic cloves and, if using, the diced jalapeño and cook 30–60 seconds until fragrant.

Add roasted chiles: Stir in 1 cup chopped roasted green chiles and cook 1–2 minutes to warm through and meld flavors. Season with a pinch of salt and a little black pepper. If you want a smoother distribution of chile flavor, you can roughly purée half of the chiles in a food processor or blender before adding to the skillet.

Incorporate into pasta: Fold the warm green chile and onion mixture into the cheese-coated pasta, stirring until evenly distributed. Taste and adjust salt/pepper and heat (add more jalapeño or a dash of hot sauce if desired).

Prepare topping (optional): Preheat the broiler to high if you plan to broil. In a small bowl combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, and 1 tablespoon melted butter; toss to coat.

Bake or broil: Transfer the mac and cheese to a lightly buttered 8x8-inch baking dish or leave in an ovenproof skillet. Sprinkle the breadcrumb mixture evenly over the top. Broil on the top rack for 2–3 minutes until golden and crisp, watching carefully to prevent burning. Alternatively, bake at 375°F (190°C) for 12–15 minutes until bubbling and the topping is golden.

Garnish and serve: Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped cilantro or sliced green onions. Serve hot.