Cooking Green Chili Mac and Cheese for Beginners

Elevate your comfort food game with Green Chili Mac and Cheese, a bold and flavorful take on the beloved classic. This dish combines the creamy, cheesy goodness of traditional macaroni and cheese with the tangy kick of green chilies, creating a perfect balance of flavors that’s sure to excite your taste buds. Whether you’re looking for a cozy meal to warm you up or a crowd-pleasing dish for your next gathering, this spicy twist on mac and cheese promises a deliciously satisfying experience that will leave everyone asking for seconds.

Why You’ll Love Green Chili Mac and Cheese:

• Creamy and Spicy: A delightful combination of rich cheese sauce and the vibrant heat of green chilies.
• Comforting: Offers the ultimate comfort food experience with an added layer of flavor.
• Customizable: Easy to adjust the level of spiciness to suit your preference or audience.
• Simple to Make: Just as straightforward as classic mac and cheese but with a tasty twist.

Ingredients Notes For Green Chili Mac and Cheese:

• Pasta: Elbow macaroni is traditional, but feel free to use any short pasta you like.
• Cheese: A mix of sharp cheddar for depth and Monterey Jack for creaminess works best. Consider adding some pepper jack for extra heat.
• Green Chilies: Canned green chilies offer convenience and consistent flavor, but fresh roasted and peeled green chilies can elevate the dish.
• Roux: A simple roux of butter and flour thickens the cheese sauce, ensuring it clings to the pasta beautifully.
• Milk: Whole milk creates a rich and creamy sauce, but you can use a lower-fat option if preferred.

Recipe Steps:

1. Cook the Pasta: Boil the pasta in salted water until al dente, then drain and set aside.
2. Make the Roux: In a saucepan, melt butter over medium heat, whisk in flour, and cook for a couple of minutes to remove the raw flour taste.
3. Create the Sauce: Gradually add milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, then stir in the grated cheeses until smooth.
4. Add Chilies: Stir in the green chilies, and adjust seasoning with salt and pepper to taste.
5. Combine and Bake: Mix the cheese sauce with the cooked pasta, transfer to a baking dish, and if desired, top with breadcrumbs or extra cheese. Bake in a preheated oven at 350°F (175°C) until bubbly and golden on top.
6. Serve: Enjoy hot, garnished with fresh cilantro or green onions for a pop of color and flavor.

Storage Options:

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Best reheated in the oven or microwave, with a splash of milk stirred in to keep the mac and cheese creamy.

Cooking Green Chili Mac and Cheese for Beginners

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Ingredients

 

• ▢ 8 ounces macaroni pasta
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 2 cups milk whole or 2% for creaminess
• ▢ 8 ounces sharp cheddar cheese grated
• ▢ 4 ounces Monterey Jack cheese grated
• ▢ 1 can 4 ounces green chilies, drained
• ▢ 1/2 teaspoon garlic powder
• ▢ Salt and pepper to taste
• ▢ 1/2 teaspoon ground cumin optional for extra flavor
• ▢ Breadcrumbs or crushed tortilla chips for topping optional
• ▢ Fresh cilantro or green onions for garnish (optional)

Instructions

Cook the Pasta:

• Cook the macaroni according to the package instructions until al dente. Drain and set aside.

Make the Roux:

• In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to cook out the raw flour taste, creating a roux.

Add Milk:

• Gradually add the milk while continuously whisking to prevent lumps. Cook until the mixture starts to thicken and is smooth.

Add Cheese:

• Lower the heat and add the grated cheddar and Monterey Jack cheeses, stirring until the cheese is completely melted and the sauce is smooth.

Combine with Green Chilies:

• Stir in the drained green chilies, garlic powder, salt, pepper, and ground cumin (if using). Mix well until all ingredients are evenly distributed.

Mix with Pasta:

• Add the cooked macaroni to the cheese sauce, stirring to ensure the pasta is fully coated.

Bake (Optional):

• For a crispy top, transfer the mac and cheese to a greased baking dish, sprinkle with breadcrumbs or crushed tortilla chips, and bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until the top is golden and crispy.

Serve:

• Garnish with fresh cilantro or chopped green onions before serving, if desired.