Green Chile Mac and cheese is a dish that I will order if it’s on the menu. The combination of green chile and creamy cheese makes me crave it. Why hadn’t I made it myself in the green Chile paradise yet? The time had come to correct that. 😉

The Long Way and the Short Way: GREEN CHILE MAC

The long and short ways to make green chile macaroni are both possible. The long method involves buying freshly roasted hatch chile and adding them to mac and cheese. The most smokey and delicious green chile flavor is achieved by roasting the peppers yourself. However, fresh hatch chiles may only be readily available some year-round in the U.S.

I made my green chile macaroni and cheese using canned green chilies. This quick, easy recipe gives you a lot of green chile flavor. That’s my preferred style (most evenings of the week).

IS IT Spicy?

Green chiles are available in mild or spicy varieties. Look for canned green chiles that say “mild.” This recipe also contains a pinch of crushed red pepper. While this ingredient is spicy, the amount in the formula is so tiny that it won’t add much heat to your mac and cheese.

What kind of cheese is best for green Chile MAC AND CHEESE?

You want a cheese that melts quickly, not something stringy. The cheddar cheeses melt easily, while mozzarella has a stringy texture. If you make your mac a bit spicier, I suggest using white cheese cheddar, Monterey Jack, or pepper jack.

How are the LEFTOVERS being used?

The cheese sauces taste better fresh than after being refrigerated and reheated, but I enjoyed this green chile macaroni and cheese quite a lot! The cheese sauce was not as smooth or saucy as I would have liked, but the green chile flavor intensified as it cooled, adding to my enjoyment.


It’s not that I’m against eating this whole as my meal, but it would be better as a side. This macaroni and cheddar would be a great side dish to BBQ Cheddar baked chicken, Turkey Taco Skillet, or Easy Cilantro Lime Chicken.


1/2 lb. macaroni ($0.50)

Butter 2 Tbsp ($0.10)

2 Tbsp all-purpose flour ($0.02)

2 cups of whole milk (0.82)

8 oz. Monterey Jack shredded cheese ($1.69)

2 4oz. Cans of diced green chiles ($1.78)

Half a teaspoon of ground cumin (0.05 cents)

1/8 tsp red crushed pepper ($0.02)

1/4 tsp salt ($0.02)


Bring a large pot full of water to a boil. Add the macaroni to the boiling water and continue to cook until it is tender (7-10 mins). Drain the macaroni using a colander.

Prepare the green chile sauce while the macaroni cooks. Stir constantly, and add the butter and flour into a saucepot. Cook over medium heat for 2 minutes.

Whip the milk into the butter and flour mixture. Continue whisking and cooking over medium heat until the milk starts to simmer. At this point, it will thicken into a cream-like texture.

Turn off the heat. Stir in the Monterey Jack shredded cheese one handful at a time until it fully melts.

Add the crushed red pepper and cumin to the cheese sauce. Adjust the seasoning according to your taste. It is important to season it heavily as the flavor will dilute when combined with pasta.

Combine the cooked pasta and drained with the green chili cheese sauce. Serve immediately.

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