Go Back
White cheddar macaroni and cheese recipe with Hatch chiles in a bowl, topped with cilantro and black pepper.

Green Chile White Cheddar Mac And Cheese Recipe

Mild chiles are the star of this 30-minute white cheddar mac and cheese with garlic and Monterey Jack.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 23 minutes
Servings: 5 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican, Southwestern
Calories: 732
Ingredients Equipment Method Video

Ingredients
  

  • 3 c. elbow macaroni pasta, approx. one 12-ounce box
  • 1/2 c. butter typically one stick
  • 2 Mild large green chile (e.g. Hatch, poblano, Anaheim) seeds removed and diced
  • heaping 1/2 tsp. garlic powder
  • 2 c. white cheddar grated
  • 1 c. Monterey Jack grated
  • 1/2 c. heavy cream
  • 3/4 c. milk
  • 1 tbsp. kosher salt + extra for seasoning chiles while they saute

Equipment

  • 2 pots

Method
 

  1. Cook macaroni according to instructions on box.
  2. Add butter into a medium-large pot over medium-high heat. Once butter melts, add diced chiles into the pot and sprinkle with a little bit of salt. Allow to saute for 7-8 minutes, until chiles start to change in color to a more muted, yellow-ish avocado green.
  3. Reduce heat to medium. Allow pan to cool for a few seconds, then add salt and garlic powder. Stir until thoroughly combined into chile mixture.
  4. Add cheeses and cream. Stir continuously until a cohesive sauce has formed. (Tip: If you allow sauce to cook too long and it becomes overly thick, add 1-2 tbsp. of pasta water).