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.
Servings: 5 servings
Calories: 248kcal
Equipment
- 1 pasta pot
- 1 saucepan
- 1 colander
Ingredients
- 8-10 ounces pasta cooked al dente
- 4 tablespoons 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 canned with juice
- cracked black pepper
- salt to taste
- ½ cup reserved pasta water use as needed, keep in mind the water is salted so use it carefully
Instructions
- Boil a pot of water, season it with salt 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. Using a colander, 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 form a roux, reduce the heat to medium low and slowly add the chicken broth and milk.
- Once well combined, add the cubed Velveeta and shredded mozzarella or cheddar cheese. Whisk until melted and well combined. Next, add the green chiles 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 or white 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