Green Chile Mac and Cheese

Prep Time 10 minutes
Total Time 30 minutes
Servings 8

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Green Chile Mac and Cheese is a one pot recipe that’s ready in just 30 minutes! This super creamy mac and cheese has just the right amount of green chiles to create the most flavorful kick. I never have leftovers of this dish!

overhead shot of a a plate full of green chile mac and cheese.

Check out more of the best one pot recipes like One Pan Chicken and Rice, One Pot Lemon Orzo and One Pot BBQ Chicken and Bacon Pasta.

I’m a sucker for homemade mac and cheese! And when you add some green chiles into it for added flavor? Swoon!

Green Chile Mac and Cheese is exactly as amazing as it sounds. Creamy, rich homemade macaroni and cheese has just the right amount of bold green chiles for that extra something special.

I love serving up this stuff at game days, potlucks, and parties of all kinds. Mac and cheese is always a big hit – but when you add green chiles to it, it becomes everyone’s favorite dish. Make it for your next gathering to see what I mean!

Why we love this Green Chile Mac and Cheese:

  • One Pot: One pot recipes are my absolute favorite. They’re so easy to make and even easier to clean – the best win-win!
  • Budget Friendly: If you take a quick look at the ingredients listed below, you’ll see that they’re minimal and on the more affordable side.
  • Flavorful: The medley of spices and green chiles make this macaroni anything but bland.
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Green Chile Mac and Cheese Ingredients:

ingredients needed for green chile mac and cheese in bowls.
  • Elbow Macaroni: You can use whole wheat or regular pasta, whichever you prefer! I’ve found that it doesn’t really change the 1:1 pasta to liquid ratio.
  • Chicken Broth: I always recommend using low-sodium chicken broth. That way, you can add more salt as needed and better control the amount of sodium in your dish.
  • Cream: I like to use table cream. If you’re unable to find any at the store, half and half will work in a pinch.
  • Cheese: You can use monterey jack or mozzarella. Either way, just make sure it’s freshly shredded right off the block. Pre-shredded cheese may seize up when you mix it with the other ingredients.
  • Green Chiles: These are pretty mild. Even my kids who are pretty sensitive to spice don’t complain!
  • Spices: A simple medley of garlic powder, onion powder, cumin, salt and pepper create the very best flavor here.

How to make Green Chile Mac and Cheese

Take a quick look at just how easy this mac and cheese with green chiles really is! For more exact step by step instructions, scroll down to the recipe card at the bottom of the page.

  • Combine the broth, cream, seasonings and chiles in a pot over medium heat. Bring to a simmer.
  • Stir in the macaroni. Cook until al dente. Then, stir in the cheese until melted.

Variations and Substitutions

  • Add some meat – Feel free to add in some chopped Oven Cooked Bacon or shredded chicken!
  • Mix in veggies – You can feel free to stir in pretty much any veggie that sounds good to you.
  • Change the cheese – Not a fan of monterey jack or mozzarella? Grab some cheddar cheese! No matter what cheese you go with, just try to avoid using pre-shredded bagged cheese.
  • Make it spicy – The green chiles already add a kick. However, you can always enhance that subtle spicy flavor with some chopped jalapeños or serranos.
  • Adjust the consistency – 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.

How to store Green Chile Mac and Cheese

Leftover mac and cheese will stay fresh for up to 3 days in the refrigerator. Just make sure to keep it in an airtight container. To reheat individual portions, just add a splash of water or broth and pop it in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.

Want to reheat the entire dish? Go for it! Add a big splash of water, milk or broth and place, covered, over low heat on the stove. Stir occasionally. If it is still thick and not saucy and creamy, add in another splash of liquid.

Can I freeze Green Chile Mac and Cheese?

If you know you want to freeze this green chile mac and cheese, make sure that you stop cooking while your pasta is still slightly firm, just a couple minutes before you would want to eat it.

Then, let it cool slightly before covering tightly and placing in the freezer for up to 3 months.

To serve, I recommend defrosting it at room temperature for several hours or in the refrigerator overnight.

a large black pan filled with green chile mac and cheese and a wooden ladle.

Serving suggestions:

Sometimes, I like to cook up a Baked Chicken Breast (or Slow Cooker Chicken Breast for something hands off!) or some of this The BEST Crock Pot Pulled Pork and serve it next to the mac and cheese – or right on top of it!

Other delicious proteins that pair well with this gooey mac and cheese include Air Fryer Steak and Baked Pork Chops.

More mac and cheese recipes you’ll love!

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Easy One Pot Green Chile Macaroni and Cheese

5 from 2 votes
Green Chile Mac and Cheese is a one pot recipe that's ready in just 30 minutes! This super creamy mac and cheese has just the right amount of green chiles to create the most flavorful kick. I never have leftovers of this dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Main Course
Servings 8
Calories 548cal

Ingredients

  • 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

Instructions

  • 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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Comments

  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:

    ยฝ pound radiatore pasta leftover from another recipe
    1 12-ounce can of evaporated milk
    2 cups of water
    1ยฝ 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. ๐Ÿ™‚ 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. ๐Ÿ˜‰

  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, soโ€ฆโ€ฆ..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!

5 from 2 votes (1 rating without comment)

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