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Green Chile Macaroni and Cheese

Green-Chile-Macaroni-and-Cheese

This mac n cheese is quick and easy, 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 mac n cheese, this version has some diced green chiles in it to jazz it up just a bit.

For a crunchy topping, add some crumbled tortilla or corn chips 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 mac n cheese for goodness sake.

This dish is best when it’s served piping hot right out of the pan.  So save it to make towards the end when cooking your meal.

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.

Let’s check out the ingredients.

Green-Chili-Macaroni-and-Cheese

Elbow macaroni, cooked diced green chiles, extra sharp cheddar cheese, hot pepper jack cheese, butter, ground cumin, garlic powder, salt, pepper, and Half & Half

Here’s how to make it.

1-shred-cheese

Shred the cheese…

2-shred-jalapeno-cheese

…and set aside.

3-add-pasta-to-boiling-water

In a large pan, bring water to a boil.  Add salt, and then add the pasta.  Stir the pasta with a wooden spoon while cooking, and boil until al-dente (about 8 minutes).

5-drain-pasta-in-pan

Drain the pasta (no need to rinse it) and add back to the pan.

6-add-butter-to-pasta

Heat the pan on low heat and add the butter,

7-add-garlic-powder-and-salt

garlic powder 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.

14-stir-mac-and-cheese

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

15-tortilla-chips-on-top-of-mac-n-cheese

Top with thin tortilla chips, crumbled tortilla chips or corn chips.

101-green-chili-macaroni-and-cheese

Serve while piping hot and…

9-green-chili-macaroni-and-cheese

enjoy.  Thank you very much for stopping by and have a great rest of the week.

Here are some more pasta recipes:

Mostaccioli Pasta with Blue Cheese and Bacon
Tomato Garlic Pasta with Feta and Lime
Stuffed Shells in Simple Sauce

Green Chile Macaroni and Cheese

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

1 cup uncooked elbow macaroni
2 teaspoons salt (for the boiled pasta water)
1 tablespoon butter
¾ cup Half & Half
1 cup shredded sharp cheddar cheese
1 cup shredded hot pepper jack cheese
1 can cooked diced green chiles (4 ounce can)
¼ teaspoon garlic powder
½ teaspoon salt (or salt to taste)
¼ teaspoon ground black pepper
3 dashes ground cumin
1/2 cup thin tortilla strips, crumbled tortilla chips, or crumbled corn chips (for garnish)

Directions:

In a large pan, bring water to a boil. Add salt, and then add the pasta. Stir the pasta with a wooden spoon while cooking and boil until al-dente (about 8 minutes). Drain the pasta (no need to rinse it) and add back to the pan. Heat the pan on low heat and add the butter, garlic powder, salt, pepper, cumin and green chiles (including the juice from the can). Gently stir together. Add the Half & Half, cheddar cheese, and the hot pepper jack. Turn the heat up slightly and stir until the desired consistency is reached. Top with thin tortilla chips, crumbled tortilla chips or corn chips. Serve while piping hot.

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