Description
Green chile cheese macaroni is a rich, cheesy macaroni dish infused with the bold flavors of green chiles. Perfect for family dinners, potlucks, or homemade comfort food. Easily made gluten-free or vegan.
Ingredients
– 1 lb elbow macaroni (or substitute gluten-free pasta)
– 2–3 cups shredded cheese (such as cheddar, Monterey Jack, or a blend; use plant-based cheese for vegan option)
– 2 cups milk (dairy or plant-based)
– 2 tbsp butter (or vegan butter substitute)
– 2 tbsp all-purpose flour (use gluten-free flour for GF option)
For the Flavor Boost:
– 4 oz canned diced green chiles (or roasted fresh green chiles)
– ½ tsp garlic powder
– ½ tsp onion powder
– Salt, to taste
– Ground black pepper, to taste
Optional Add-ins:
– Cooked bacon bits
– Diced jalapeños
– Chopped green onions
– Sautéed spinach, roasted red peppers, or caramelized onions
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens (about 3–5 minutes).
- Remove from heat and stir in the shredded cheese until melted and smooth.
- Stir in the diced green chiles, garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated.
- If desired, fold in optional add-ins like bacon bits, jalapeños, or sautéed vegetables.
- Transfer to a serving dish and garnish with additional shredded cheese or chopped green onions if desired. Serve hot and enjoy!
Notes
– Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting.
– Avoid overcooking the pasta: Cook it al dente, as it will soften slightly when combined with the sauce.
– Gluten-free option: Use gluten-free pasta and flour. Verify all other ingredients are certified gluten-free.
– Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual portions; thaw overnight in the fridge and reheat gently with a splash of milk to restore creaminess.
– Customizations: Substitute traditional macaroni with cauliflower florets or shirataki noodles for a keto-friendly version. Add diced jalapeños, red pepper flakes, or hot sauce for extra heat. Mix in cooked chicken, ground beef, or tofu for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Comfort Food
- Method: Stovetop
- Cuisine: American / Southwestern
Nutrition
- Serving Size: 1 serving (based on 6 servings per recipe)
- Calories: ~350
- Sugar: 5g
- Sodium: 600mg (varies with added seasonings, use low-sodium ingredients to reduce)
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg