“Mac and cheese, PLEASE!!!!!”, so says Mr. Blaise.  Who could resist that request? I set to work to concoct a super cheesey-riffic mac and cheese for my little buddy and came up with these ooey-gooey results.
Green Chile Mac (Shells) and Cheese
Just a few notes:
- When buying your cheese, do not go with pre-shredded. Â I know, it’s super tempting. Â Cheese graters are boogers to clean. Â But, the pre-shredded cheeses are sprayed with potato starch to help the shreds from sticking in the packaging so it will alter the texture of your cheese sauce for the ultimate mac and cheese.
- I made this mac and cheese with green chilies added in for flavor, but they can be omitted if you like.  Of course, feel free to get crazy and add in other things: jalapeños, pimentos, BACON…oh, shoot!  Why didn’t I put bacon in this? Next time…
- Shells are not the required pasta for this mac n cheese. Â Prefer a different shape? Â It’s totally your call.
- This recipe makes for rockstar leftovers. Â Throw the tupperware of this stuff from the refrigerator into the microwave for 3 minutes and it will be just as good as the day before.
Jump in the kitchen with Blaise and I to make our favorite Green Chile Mac and Cheese!
*Original recipe by Joanie Simon (JoanieSimon.com)
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Green Chile Mac N Cheese
- Total Time: 18 mins
- Yield: 6 - 8 servings 1x
Description
Creamy Mac N Cheese with a Southwest flair from diced green chiles.
Ingredients
Scale
- 16 ounces pasta (shells recommended) prepared
- 2 Tbs butter
- 2 Tbs flour
- 1/4 tsp garlic powder
- 2 tsp dijon mustard
- 1/4 cup Greek yogurt or cream cheese (both ways are good, the yogurt just makes it a little lighter, the cream cheese is more decadent)
- 1 cup milk
- 4 ounces diced green chiles
- 8 ounces shredded cheddar cheese
- 8 ounces shredded mozzarella
Instructions
- Place 2T butter and 2T flour into a pot over medium high heat and stir until the butter and flour are combined and slightly bubbly, though not burning. Reduce heat to medium to medium low if it gets too bubbly. This will create a roux. Continue to stir and cook the roux until it slightly darkens.
- Reduce heat to medium low if it isn’t already and then add in 1 cup of milk slowly by the tablespoonful so as to make a thick sauce and avoiding lumps from the roux.
- Add in 1/4 tsp garlic powder, 2 tsp dijon mustard, and 1/4 cup Greek yogurt or cream cheese and mix with the roux. Let simmer for 2 to 3 minutes to get a nice creamy consistency.
- Next, add in 8 ounces shredded cheddar and 8 ounces shredded mozzarella and 1 – 4 oz can diced green chilies. Continue stirring until the cheese is melted and you have a gooey cheese sauce. Don’t cook too long or the cheese will break down and separate, killing your creamy texture.
- Add in the pasta, stir to combine and serve hot.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Pasta
- Cuisine: Amercian
