Green Chile Macaroni and Cheese takes classic mac and cheese to the next level with just a hint of heat and a boost of flavor! My kids love this dish made with hot green chiles but you can certainly swap them out for mild if you prefer.
Course Side Dish
Keyword mac and cheese, macaroni and cheese, pasta
Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta. (You don't want to overcook it.) Strain the pasta once finished cooking.
While the pasta is cooking, make the sauce. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
Once the sauce comes to a simmer, stir in 6oz each of the medium cheddar and colby jack cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Stir in the spices and turn off the heat.
Add the cooked, drained pasta and green chiles to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
In a small bowl, combine the melted butter with the breadcrumbs.
Top the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.
Bake until browned and bubbly, about 15 to 20 minutes. (Keep an eye on it, don't let the breadcrumb topping get too dark.) Allow to sit for 10 to 15 minutes before serving.