Description
This Green Chile Mac and Cheese recipe offers a Southwestern twist on the classic comfort food by incorporating roasted green chiles, sweet corn, and a blend of jack and sharp cheddar cheeses. Creamy, cheesy, and baked to golden perfection with a crispy breadcrumb topping, this dish is both comforting and flavorful, perfect for a cozy meal any day.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
- Salt (for boiling water)
Sauce
- 2 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 1/4 pound (1 cup, packed) finely shredded jack cheese
- 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
Add-ins & Toppings
- 1 cup corn kernels (frozen is okay, thawed)
- 1 1/4 cups chopped roasted, seeded green chiles (or three 4-ounce cans diced roasted green chiles)
- 1 tablespoon lime juice
- 1 teaspoon salt (adjust to taste)
- 1/4 to 1/3 cup panko or other breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, adding about a tablespoon of salt for every 2 quarts of water. Add the elbow macaroni and return to a rolling boil. Cook uncovered for about 2 minutes less than the recommended time on the pasta package, so the pasta remains slightly firm. Drain the pasta and rinse under cold water to stop the cooking process.
- Make the Roux: In an ovenproof casserole or Dutch oven, melt the unsalted butter over medium heat until bubbly. Stir in the flour and cook, stirring frequently, for about 2 minutes without letting it brown. This forms the base for your cheese sauce.
- Prepare the Cheese Sauce: Gradually add the milk to the roux, whisking constantly to prevent lumps and create a smooth sauce. Add the shredded jack and sharp cheddar cheeses in three portions, stirring well after each to melt and incorporate evenly into the sauce.
- Combine Ingredients: Stir the cooked macaroni, roasted green chiles, corn kernels, and lime juice into the cheese sauce. Taste and add the teaspoon of salt, adjusting to your preference.
- Bake the Mac and Cheese: Sprinkle the top evenly with panko or your preferred breadcrumbs. Bake uncovered in a preheated oven at 400°F (204°C) for 25 to 30 minutes, until the breadcrumbs turn lightly browned and crispy.
- Rest and Serve: Remove the mac and cheese from the oven and let it cool for about 10 minutes to set before serving. This helps the flavors meld and the dish firm up slightly for perfect serving.
Notes
- This macaroni and cheese recipe features a Southwestern flair with the addition of roasted green chiles, corn, and jack cheese.
- Using an ovenproof pot or casserole allows you to transition easily from stovetop to oven.
- For more heat, consider adding diced jalapeños or a pinch of cayenne powder.
- Breadcrumb topping adds a crunchy texture contrast to the creamy mac and cheese.
- Defrost frozen corn before adding to the sauce to avoid excess moisture.
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 389 kcal
- Sugar: 8 g
- Sodium: 767 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 59 mg
