This green chili macaroni and cheese is easy to make and absolutely delicious. Perfect for nights when you want to add a little spice to your dinner menu. Serve this green chili macaroni and cheese with your favorite protein for the ultimate weeknight meal. Plus, you only need two pots for this recipe, making clean up a breeze.

Green Chili Macaroni and Cheese – Healthyish Foods

Tips and Tricks

Cook your pasta al dente. It will continue cooking in the pan with the cheese sauce.

If your cheese sauce gets too tight, reduce the heat and add some pasta water to thin it out.

If using smaller pasta cuts, you’ll need closer to 10 ounces of cooked pasta.

Add some minced jalapeno on top for an extra kick of flavor and spice.

You can even add some hot sauce to the cheese sauce if you love a lot of spice.

Green Chili Macaroni and Cheese – Healthyish Foods

How to Make Green Chili Macaroni and Cheese

Boil a pot of water and cook the pasta al dente.

Be sure to reserve about ½ cup of pasta water to thin out the cheese sauce if it gets too tight.

Drain the remaining water and set the pasta aside.

Add butter and flour to a saucepan over medium high heat.

Once it begins to bubble and forms a roux, reduce the heat to medium low and slowly add the chicken broth and milk.

Once well combined, add the Velveeta and mozzarella cheese. Whisk until melted and well combined.

Next, add the green chilis and stir well. If the sauce gets too thick add some pasta water to thin it out.

Add the cooked pasta, season with cracked black pepper and a touch of salt to taste.

Serve hot with freshly minced jalapeno on top.

Green Chili Macaroni and Cheese – Healthyish Foods

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for three to four days. Reheat in the microwave with a touch of broth to reconstitute the cheese sauce. Looking for more recipes?

Green Chili Macaroni and Cheese – Healthyish Foods

Green Chili Macaroni and Cheese

This green chili macaroni and cheese is easy to make and absolutely delicious. Perfect for nights when you want to add a little spice to your dinner menu.
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Ingredients

  • 8-10 ounces pasta, cooked al dente
  • 4 tablespoons salted butter
  • 2 tablespoons ap flour, all purpose
  • 1 cup 2% milk
  • ½ cup chicken broth, or bone broth
  • 6 ounces Velveeta cheese , cubed
  • ½ cup mozzarella cheese, shredded
  • 4 ounces green chilis, diced
  • ¼ teaspoon cracked black pepper
  • ¼ teaspoon salt, to taste
  • ½ cup reserved pasta water

Equipment

  • 1 pasta pot
  • 1 saucepan
  • 1 colander

Instructions 

  • Boil a pot of water and cook the pasta al dente.
  • Be sure to reserve about ½ cup of pasta water to thin out the cheese sauce if it gets too tight.
  • Drain the remaining water and set the pasta aside.
  • Add butter and flour to a saucepan over medium high heat.
  • Once it begins to bubble and forms a roux, reduce the heat to medium low and slowly add the chicken broth and milk.
  • Once well combined, add the Velveeta and mozzarella cheese. Whisk until melted and well combined.
  • Next, add the green chilis and stir well. If the sauce gets too thick add some pasta water to thin it out.
  • Add the cooked pasta, season with cracked black pepper and a touch of salt to taste.
  • Serve hot with freshly minced jalapeno on top.

Nutrition

Serving: 1g, Calories: 248kcal, Carbohydrates: 13g, Protein: 12g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 51mg, Sodium: 1257mg, Potassium: 368mg, Fiber: 1g, Sugar: 7g, Vitamin A: 964IU, Vitamin C: 11mg, Calcium: 336mg, Iron: 1mg