Green Chile Mac and Cheese

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!

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.

Green Chile Mac and Cheese Ingredients:

• 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.

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!

• Healthier Baked Mac and Cheese — if you love that crispy top!
• Ultra decadent Baked Macaroni and Cheese
• Easy Homemade Mac and Cheese — a quick stovetop version
• Turkey Chili Mac and Cheese — a hearty, protein-loaded version.
• Instant Pot Mac and Cheese — quick and hands off!

Want to save this recipe?

Just enter your email and get it sent to your inbox. You’ll also get new recipes and a free monthly menu plan!

Name *

Email *

Consent

• By signing up for our newsletter, you agree to receive occasional emails from us. It’s free and always will be. See our Privacy Policy.

Save

Easy One Pot Green Chile Macaroni and Cheese

written by Ashley Fehr

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!

5 from 2 votes

Rate Pin Print Add us as a Trusted Source

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: American

Servings: 8

Want to save this recipe?

Enter your email and we’ll send it to you, along with new recipes and menu plans!

Name *

Email *

Consent

• By signing up for our newsletter, you agree to receive occasional emails from us. It’s free and always will be. See our Privacy Policy.

Save

Ingredients 

1x2x3x

• ▢ 2½ cups low sodium chicken broth, (or vegetable)
• ▢ 2½ cups table cream, (10%-20% fat)
• ▢ 1 tablespoon butter, (optional)
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon cumin
• ▢ ¼ teaspoon onion powder
• ▢ ¼ teaspoon garlic powder
• ▢ ⅛ 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

US Customary – Metric

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.

Video

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now