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Smoked cheddar and spicy green chiles take this gooey green chile macaroni and cheese to the next level!
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5 from 1 vote

Smoked Cheddar Green Chile Macaroni and Cheese

Smoked cheddar and spicy green chiles take this gooey green chile macaroni and cheese to the next level! Easy to make and a great way to level up your side dish game.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 7 servings
Calories 423kcal

Ingredients

  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups 2% or skim milk
  • 1/4 cup heavy whipping cream
  • 1/2 cup shredded Gruyere cheese
  • 1 cup shredded smoked cheddar
  • 1 cup (3 4-oz cans) diced roasted green chiles, drained
  • Salt and pepper to taste
  • Pinch cayenne pepper, optional
  • 1 lb pasta shells (or your choice of shape) cooked according to package instructions until al dente
  • 1/2 cup panko breadcrumbs

Instructions

  • Preheat oven to 400F. Lightly grease a 9x13 baking dish. Set aside.
  • In a medium saucepan over medium heat, melt butter. Add garlic and cook 1 minute until fragrant. Whisk in flour until smooth and let cook 2-3 minutes until golden brown. Slowly drizzle in milk and cream, whisking constantly until smooth and incorporated.
  • Cook sauce over medium heat, stirring occasionally until sauce is bubbly and thickened. Remove from heat and add cheeses and green chiles whisking until cheese is melted. Season sauce with salt and pepper to taste and add cayenne if using.
  • Combine cooked pasta and sauce and scrape into prepared pan. Top with breadcrumbs.
  • Bake macaroni and cheese at 400F 15-20 minutes until bubbly and top is browned. Serve macaroni hot and enjoy!

Notes

Storing Instructions
Store macaroni and cheese in refrigerator up to 6 days.

Nutrition

Serving: 8oz | Calories: 423kcal | Carbohydrates: 45.9g | Protein: 16.8g | Fat: 19g | Saturated Fat: 11.1g | Cholesterol: 102mg | Sodium: 440mg | Potassium: 191mg | Fiber: 1.1g | Sugar: 3.3g | Calcium: 294mg | Iron: 3mg