Green Chile Mac and Cheese
This Green Chile Mac and Cheese is sure to be a new family favorite! This extra cheesy mac and cheese recipe is made with two types of cheese and is taken to the next level with the addition of green chiles, chipotle chili powder and smoked paprika. Topped with a buttery, crunchy topping and and baked to perfection, this mac and cheese definitely aims to please!
Servings 10
Calories 502kcal
Ingredients
- 16 ounces macaroni cooked
- 6 tablespoons salted butter divided
- ¼ cup all purpose flour
- 2½ cups whole milk
- 1 teaspoon chipotle chili powder
- 1 teaspoon smoked paprika
- 8 ounces pepper jack cheese shredded
- 8 ounces mild cheddar cheese shredded
- ⅓ cup diced green chiles
Topping
- ⅔ cup Panko breadcrumbs
- 3 tablespoons salted butter melted
Instructions
- Preheat the oven to 375°F. Lightly spray a 9 x 13 inch baking dish with non stick cooking spray and set aside.
- In a large skillet, whisk the butter and flour together until the butter has completely melted.6 tablespoons salted butter, ¼ cup all purpose flour
- Whisk in the milk, spices and cheese. Stir the mixture continuously until the cheese has completely melted.2½ cups whole milk, 1 teaspoon chipotle chili powder, 1 teaspoon smoked paprika, 8 ounces pepper jack cheese, 8 ounces mild cheddar cheese
- Fold the cooked macaroni into the cheese sauce and transfer to the prepared baking dish.16 ounces macaroni
- Stir in the diced green chiles until they are evenly distributed among the pasta.⅓ cup diced green chiles
- Combine the melted butter with the breadcrumbs in a small bowl. Sprinkle the topping over the pasta and bake the dish for 25 minutes, or until the top begins to turn golden brown.3 tablespoons salted butter, ⅔ cup Panko breadcrumbs
- Serve and enjoy!
Notes
Storage Information
Store any leftover mac and cheese in an airtight container in your fridge for up to 5 days.
You can freeze this mac and cheese for up to 3 months. Wait until the dish cools completely before transferring to a freezer safe, airtight container. Defrost overnight in the refrigerator. To reheat, pop in the microwave and heat until warm.
Making Ahead Of Time
Prepare the recipe as directed but wait to add the topping right before baking. Cover and refrigerate for up to 2 days. Let the dish sit out at room temperature while the oven preheats so it’s not going in super cold. Also allow additional time for baking since the entire casserole will be chilled. You can freeze this mac and cheese for up to 3 months. Thaw overnight in the fridge and then proceed as directed above.
Nutrition
Calories: 502kcal | Carbohydrates: 43g | Protein: 20g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 425mg | Potassium: 266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 983IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 1mg
