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.
Table of Contents
- Why we love this Green Chile Mac and Cheese:
- Green Chile Mac and Cheese Ingredients:
- How to make Green Chile Mac and Cheese
- Variations and Substitutions
- How to store Green Chile Mac and Cheese
- Can I freeze Green Chile Mac and Cheese?
- Serving suggestions:
- More mac and cheese recipes you’ll love!
- Easy One Pot Green Chile Macaroni and Cheese Recipe
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!
Easy One Pot Green Chile Macaroni and Cheese
written by Ashley Fehr
Ingredients
- 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Rebby says
OK this Mac and cheese looks TO DIE FOR! The first thing I’d cook up is my famous spaghetti sauce!
Jess @ Flying on Jess Fuel says
Well, I don’t live in Canada, but if I did, I’d make this mac n cheese… because OMG does it look good! Such cheesey amazingness!
Ashley Fehr says
Hahaha, then clearly you should Jess! 😉
Laura M says
a pineapple pork and pepper s & s stew
Julie F says
My favourite turkey stew!
Ashley Fehr says
Loving all these fall comfort dishes!
Mary Ann D. says
Salsa Chicken
Ashley Fehr says
Love the sounds of that!
Florence Cochrane says
I would make a beef stew.
anne says
We love all mac and cheese
michelle tremblett says
Yummy !! Thank Mac and cheese recipe looks amazing ! I would love to try it, also I would make amazing tacos in this skillet 🙂
Ashley Fehr says
Thanks Michelle! You could definitely make some amazing tacos in here!
Debbie S. says
I am thinking a Chicken Stew with dumplings.
Esther says
I can’t think of just one thing to make in this pot but I’d love to try your mac ‘n cheese recipe in it!
Erika Letson says
I would love to make some homemade Butter Chicken. Your mac and cheese looks delicious!
Brooke Sawatzky says
Being a newlywed I’m new at this, but my mom’s jumbalya / stir fry is the best meal I’ve ever had and I’d cook that up for my new husband. 🙂
Ashley Fehr says
Mom’s recipes are always best! Thanks Brooke 🙂
Ellen says
I would make a pot of Sage and Rosemary Pork Stew!
Ashley Fehr says
Now that sounds incredible — I might have to try that combination!
Ellen says
Sage ‘n’ Rosemary Stew
6 servings
Ingredients
1-1/2 pounds pork shoulder, trimmed and cut into 3/4inch cubes
½ tablespoon canola oil
2 cans chicken broth
3/4 cups water
½ cup chopped onion
3/4 teaspoons dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon dried sage
1/4 teaspoon pepper
2 cups cubed red potatoes
½ package (9 ounces) frozen cut green beans
3/4 cups frozen lima beans
½ teaspoon Dijon mustard
2-1/2 tbsp flour
1/4 cup half and half cream
In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add the broth, water, onion, rosemary, salt, sage and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes or until pork is almost tender.
Stir in the potatoes, beans and mustard. Return to a boil; reduce heat and simmer, uncovered, for 40-45 minutes or until vegetables and pork are tender.
In a small bowl, combine flour and cream; stir until smooth. Add to stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Ashley Fehr says
That sounds fantastic! Thanks!
Brenda Penton says
I would make a pot of spicy turkey chili
Ashley Fehr says
So perfect for fall!
heidi c. says
Circulon Canada makes some lovely and durable, cookware. This jumbo cooker would be the perfect addition to my kitchen as I love making one pot meals! I would start with a big pot of spaghetti Bolognese – my hubby’s favourite pasta dish.
Ashley Fehr says
A classic! And yes, I’m loving their cookware!
Robyn Bellefleur says
I like this mac n’ cheese recipe, but I think I will have o make my own mac n’ cheese with bacon.
Ashley Fehr says
You can never go wrong with bacon!
Medha @ Whisk & Shout says
This looks incredibly creamy and packed with spicy, cheesy flavor 🙂 So delicious- pinning!
Ashley Fehr says
Thanks Medha!
Bernice says
I would make a breakfast skillet , with hash browns,red,green,yellow peppers bacon or ham and scrambled eggs & cheese
Ashley Fehr says
I love breakfast, any time of day!
Keely Gilham says
I would cook broccoli beef recipie..however I have never tried one pot pastas and would love to give them a try they seem soo much easier than cooking everything separate!! Thanks for the reviews!!
Ashley Fehr says
Yes, I’m addicted to one pot pastas! You’ll definitely have to try it someday! Broccoli and Beef sounds just as good 🙂
Silvia D says
The mac and cheese recipe looks absolutely yummy! We love spicy so i think I would make one of our szchewans or jumbalyas in the pan! Thank you for the giveaway and recipe!
Ashley Fehr says
Thanks goes to Circulon for the giveaway! The cookware was definitely easy to review 🙂 Thanks Silvia!