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 10minutes
Cook Time 30minutes
Total Time 40minutes
2cups2% or skim milk
1/4cupheavy whipping cream
1/2cupshredded Gruyere cheese
1cupshredded smoked cheddar
1cup (3 4-oz cans)diced roasted green chiles, drained
Salt and pepper to taste
Pinch cayenne pepper, optional
1lbpasta shells (or your choice of shape) cooked according to package instructions until al dente
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!
Storing InstructionsStore macaroni and cheese in refrigerator up to 6 days.