Coupon Clipping Cook

Green Chile Macaroni and Cheese

A delicious addition to a meal.

Macaroni and Cheese

This creamy macaroni and cheese made with two types of cheese is quick and easy to make, with no fuss added.

It’s made in a pan on the stove top rather than baked in the oven which reminds me of the boxed mac n cheese that I made all the time when I was in college.

I can even remember buying extra back then when it was on sale.

I liked to mix things in the mac n cheese like hamburger or veggies.

Not a very elegant looking dish but it was so good at the time.

Since I just can’t help myself from adding just a little something to my macaroni and cheese, this version has diced green chiles in it to jazz it up just a bit.

The chiles add a mild green chili flavor that tastes wonderful along with the creamy cheese and pasta mixture.

For a crunchy topping, crumbled tortilla or corn chips can be added just before you dig in and it will make your taste buds very happy.

The small cans of diced green chiles are a great pantry item to have on hand for all kinds of things like omelets, quesadillas, hamburgers, or nachos.

Or even macaroni and cheese for goodness sake.

This dish is best when served warm right after making it.

And it’s okay for the cook to do taste tests.  Lots of them.  No wait, it’s a requirement to do lots of taste tests.

Here are more recipes with cheese you may like “Easy Macaroni and Cheese with Cavatappi Pasta” and “12 Recipes that Say Cheese” and “Jalapeno and Cheese Taquitos“.

Let’s check out the ingredients.

Green-Chili-Macaroni-and-Cheese

For the Green Chili Macaroni and Cheese – elbow macaroni, canned (cooked) diced green chiles, extra sharp cheddar cheese, hot pepper jack cheese, butter, ground cumin, granulated garlic, salt, pepper, and half & half

For Garnish and an Added Crunch – crumbled tortilla or corn chips (the chips used in the recipe were made by frying thin slices of corn tortillas in canola oil)

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

For the Cheese:

1-shred-cheese

Shred the cheese…

2-shred-jalapeno-cheese

…and set aside.

For the Pasta:

3-add-pasta-to-boiling-water

In a medium to large size pot, bring water to a boil and add salt.

Add the pasta and stir.

Cook the pasta until its al-dente according to package instructions.

5-drain-pasta-in-pan

Drain the pasta and set aside (but don’t rinse it or the starch on the pasta will rinse off; the starch helps the cheese sauce stick nicely to the pasta).

For the Green Chili Macaroni and Cheese:

6-add-butter-to-pasta

To a medium to large size pot, add the cooked macaroni.

Heat the pan on low heat and add the butter,

7-add-garlic-powder-and-salt

granulated garlic and salt,

8-add-pepper-to-pasta

pepper,

9-add-cumin-to-pasta

and cumin.

10-add-green-chilies-to-pasta

Next add the green chiles (including the juice from the can),

11-stir-pasta

and gently stir.

Add the half & half…

12-add-half-and-half-and-cheese

…cheddar cheese, and

13-add-half-and-half-and-cheese

the hot pepper jack cheese.

14-stir-mac-and-cheese

Carefully do a quick taste test and add more salt if needed.

Turn the heat up slightly and stir until the desired consistency is reached.

Macaroni and Cheese

Serve right away while warm and top with crumbled tortilla or corn chips.

Macaroni and Cheese

Or top with crispy thin chips made by frying thin slices of corn tortillas in canola oil.

Green Chili Macaroni and Cheese

Thank you so much for stopping by CCC!

More Pasta Recipes You May Like:

Mostaccioli Pasta with Blue Cheese and Bacon

How to Make Homestyle Macaroni Salad

Tomato Garlic Pasta with Feta and Lime

Stuffed Shells in Simple Sauce

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Green Chili Macaroni and Cheese

Green Chile Macaroni and Cheese

A delicious addition to a meal.
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: Green Chili, Macaroni and Cheese
Servings: 2

Ingredients

For the Macaroni:

  • 1 cup uncooked elbow macaroni
  • Water for boiling pasta
  • 2 teaspoons salt

For the Green Chili Macaroni and Cheese:

  • 1 tablespoon butter
  • 3/4 cup half & half
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded hot pepper jack cheese
  • 1 can (4 ounces) cooked diced green chiles
  • 1/4 teaspoon granulated garlic
  • 1/2 teaspoon salt or salt to taste
  • 1/4 teaspoon ground black pepper
  • 3 dashes ground cumin
  • 1/2 cup thin tortilla strips crumbled tortilla chips, or crumbled corn chips (for garnish)

Instructions

For the Macaroni:

  • In a medium to large size pot, bring water to a boil and add salt.  
  • Add the pasta and stir.  Cook the pasta until its al-dente according to package instructions. 
  • Drain the pasta (but don't rinse it or the starch on the pasta will rinse off; the starch helps the cheese sauce stick nicely to the pasta).

For the Green Chili Macaroni and Cheese:

  • To a medium to large size pot, add the macaroni.  Heat pot on low heat and add butter, granulated garlic, salt, pepper, cumin and green chiles (including the juice from the can).  Gently stir together.
  • To the pan, add half & half, shredded cheddar cheese, and shredded hot pepper jack cheese.  Stir together.
  • Carefully do a quick taste test and add more salt if needed.  Turn the heat up slightly and gently stir until the desired consistency is reached. 
  • Top with thin tortilla chips, crumbled tortilla chips or corn chips. 
  • Serve right away while warm.
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