Easy One Pot Green Chile Macaroni and Cheese

Prep Time 10 minutes
Total Time 30 minutes
Servings 8

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A super creamy macaroni and cheese with a bit of kick from green chiles! Only 6 ingredients, one pot and 20 minutes!

close up image of green chile mac and cheese in large red and black pot

This is my first sample combination using my Ultimate Mix and Match One Pot Pasta Guide from last week. I’ve got 3 more examples of ways to mix and match the different elements coming up the rest of the week!

I’m going to keep things simple and go through the different elements one by one so you can see what I used and how you can change things up to suit your tastes.

overhead image of large skillet filled with green chile mac and cheese


I used whole wheat macaroni, just because I always go the healthier route when possible. You can definitely use white pasta! I’ve found that it doesn’t really change the 1:1 pasta to liquid ratio. If anything, you might need to add a little liquid at the end of the cook time if you use whole wheat, but you might not have to with the white pasta.


I made a huge batch of this macaroni! I wanted to test out the capacity of the Jumbo Cooker a bit. I usually make 4 cups of short pasta but this time I made 6. I used 4 cups of 1% milk and 2 cups of chicken broth, and I ended up adding a little extra milk at the end of the cooking time. If you want to make things even lighter, you can swap out some of the milk for broth. Or you can go the other route and use all whole milk. I personally like to use some broth or water because otherwise the sauce gets really thick and I find it doesn’t reheat as well.


I didn’t use any meat, but chicken would be a great addition if you so desired!


I only added some canned diced green chiles and a sprinkle of parsley on top. Feel free to mix things up however you want!


I used all cheddar cheese, but there’s no reason you couldn’t swap it out for your favorite!



green chile mac and cheese in black and red pot with metal serving spoon stuck in pasta
mix and match one pot pasta guide infographic with different components and measurements
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Easy One Pot Green Chile Macaroni and Cheese

5 from 1 vote
This Easy One Pot Green Chile Macaroni and Cheese is a creamy, comforting one pot meal!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Main Course
Servings 8
Calories 548cal


  • cups low sodium chicken broth (or vegetable)
  • cups table cream (10%-20% fat)
  • 1 tablespoon butter (optional)
  • 1 teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • teaspoon black pepper
  • 1-2 cans diced green chiles (1 can for mild, 2 cans for extra heat!) 113 ml or ½ cup each
  • 3 cups macaroni (380 grams)
  • 2 cups shredded Monterey Jack or Mozzarella Cheese


  • In a large pot, combine the broth, cream, salt, cumin, onion powder, garlic powder, pepper and green chiles (1 or 2 cans). Bring to a simmer over medium-high heat. 
  • Stir in uncooked macaroni, cover and cook, stirring often, until macaroni is al dente (about 10 minutes).
  • Add cheese and stir until melted. If needed, add an extra splash of broth to make the sauce come together.

Nutrition Information

Calories: 548cal | Carbohydrates: 44g | Protein: 18g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 602mg | Potassium: 299mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 1327IU | Vitamin C: 5mg | Calcium: 276mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Margaret J says

    This looked and sounded so yummy that I just had to make it, but had to cut the recipe in half and adapt it to what I had on hand. I’ll be making a full recipe next time!

    In a 10″ straight-sided skillet I used:

    ½ pound radiatore pasta leftover from another recipe
    1 12-ounce can of evaporated milk
    2 cups of water
    1½ cups (about 3 ounces) shredded fiesta blend cheese (AKA Mexican blend, and I won’t tell if you want to use a little more)
    1 4-ounce can of chopped mild green chiles

    I left out the salt and added some freshly ground black pepper. It was creamy, smooth, and just a little spicy…yum! I steamed some green beans to have on the side.

    Thank you so much for the recipe, the template, and the tempting picture. I shared your post on Facebook along with my adaptation.

  2. Julie says

    My little girl walked by, the picture caught her eye & immediately asked if we could have that for dinner. 🙂 Guess what’s on the menu for tonight?

  3. Jeanine says

    oh my goodness – after seeing your pot of ooey-gooey mac & cheese – I’d totally be making a batch of that using gluten free pasta. YUM! Thanks for the great review, nice to know what’s what out there. 😉

  4. Viv Sluys says

    I would cook chilli in it first. My biggest pan isn’t quite big enough to make my chilli in so I always end up using my pan and a pot. It would be nice to cook it all in one pan!

  5. Susan says

    My adult children are always wanting me to send them my homemade “spag” sauce and I get calls asking for dinner invites so my friends and family can get their “fix” of this sauce, PLUS I like to have my sauce on hand when I just want something quick and tasty when I get home from work, so……..I am making my sauce pretty much once a week and would love to make it in the Circulon Jumbo Cooker especially since I always make quite a large batch!

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