Description
This Green Chile Mac and Cheese recipe elevates the classic comfort dish with a Southwestern twist, featuring roasted green chiles, sweet corn, and a blend of sharp cheddar and jack cheese. Creamy, cheesy, and topped with crisp breadcrumbs, it’s perfect for a cozy dinner with a hint of zest and smoky flavor.
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
- 1 cup corn kernels (frozen and defrosted if using frozen)
- 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 (plus more to taste)
Topping
- 1/4 to 1/3 cup panko or other breadcrumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil using about a tablespoon of salt for every 2 quarts of water. Add the elbow macaroni and cook uncovered, boiling for about 2 minutes less than the recommended time on the pasta package. The noodles should be just undercooked so they finish cooking in the oven. Drain the pasta in a colander and rinse under cold water to stop the cooking process.
- Make the Roux: In an ovenproof pot 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 creates a smooth base for the cheese sauce.
- Add Milk and Cheese: Gradually whisk in the whole milk a little at a time to avoid lumps, stirring continuously until the sauce is smooth and slightly thickened. Stir in the shredded jack and sharp cheddar cheeses in thirds, mixing well after each addition to create a creamy cheese sauce.
- Combine Ingredients: Add the partially cooked macaroni, chopped roasted green chiles, corn kernels, and lime juice to the cheese sauce. Stir until everything is evenly combined. Taste the mixture and add the teaspoon of salt or adjust to your preference.
- Prepare for Baking: Sprinkle the top of the mac and cheese with panko or breadcrumbs to create a crunchy topping.
- Bake: Bake the dish uncovered at 400°F (204°C) for 25 to 30 minutes, or until the breadcrumbs are lightly browned and the casserole is bubbly.
- Rest and Serve: Remove from the oven and let the mac and cheese cool for 10 minutes to set before serving.
Notes
- This macaroni and cheese incorporates the smoky, spicy flavors of the Southwest using roasted green chiles and corn for a unique twist on a traditional comfort food.
- Using frozen corn is convenient, just be sure to thaw before adding to ensure even cooking and distribution of flavor.
- Adjust the amount of green chiles to control the heat level per your preference.
- For a crispier topping, you can broil the breadcrumbs for an additional 1-2 minutes at the end, watching carefully to avoid burning.
- Leftovers can be reheated in the oven to maintain the crisp breadcrumb topping.
Nutrition
- Serving Size: 1 cup
- 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
