green chile cheese macaroni

Ingredients

• 283 g (10 oz)macaroni or other short-shaped pasta
• 28 g (2 tablespoons)butter, salted or unsalted
• 16 g (2 tablespoons)plain flour
• 480 ml (2 cups)2% milk, whole milk, double cream or evaporated milk
• ½ teaspoonground cumin
• ½ teaspoonchilli powder
• to tastesalt and freshly ground black pepper
• 227 g (8 oz)diced green chillies, canned or roasted, or poblano peppers
• 113 g (1 cup)Monterey cheese, grated
• 113 g (1 cup)Cheddar cheese, grated
• 80 g (⅓ cup)Greek yoghurt or sour cream

Instructions

1. 1

   Preheat the oven

   Heat the oven to 165°C (325°F).

2. 2

   Cook the pasta

   Bring a pan of salted water to the boil and add the pasta. Cook it for 2–3 minutes less than the al dente timing, then drain. Keep 240 ml (1 cup) of pasta water in case you need it.

3. 3

   Make the sauce

   In an oven-safe casserole dish or skillet, melt the butter over a medium heat. Add the flour, cumin and chilli powder, whisking until they form a paste. Cook for about 1 minute, then gradually whisk in the milk until smooth. Stir in the diced green chillies and season with salt and pepper.

4. 4

   Thicken and combine

   Keep whisking for about 3–4 minutes, until the sauce thickens. Take the skillet off the heat and whisk in the Greek yoghurt. Add 170 g (1½ cups) of the grated cheese and stir until melted, then mix in the pasta until coated.

5. 5

   Bake until crisp

   Scatter the remaining 57 g (½ cup) of cheese over the top and bake uncovered for 20 minutes. Switch the oven to the grill setting and cook until the top is browned and crisp.

What is green chile cheese macaroni?

This is an American-style baked macaroni and cheese, with green chillies folded into a creamy cheese sauce. Macaroni and cheese has long been a familiar comfort dish in the United States; this version adds a Southwestern-inspired chilli and cumin note.

The combination of Monterey cheese and Cheddar gives the sauce a mild, savoury base, while the chillies bring flavour and gentle heat. A short bake finishes the dish with a browned cheese topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 507 calories, 23g protein, 54g carbs, 22g fat.

The macaroni supplies most of the carbohydrates, while the butter, milk, cheeses and yoghurt contribute much of the fat. The cheeses, milk and yoghurt also provide protein. Serve a portion with a salad or vegetables to add freshness and balance the plate.

Choosing the chillies

Canned chillies: use drained, diced green chillies for convenience and a soft, even flavour. If using roasted chillies, dice them before adding them to the sauce.

Poblano peppers: these can stand in for the green chillies listed in the recipe. Their flavour and heat can vary, so taste the sauce before adding extra seasoning.

Build a smooth sauce

Flour paste: whisk the flour and spices into the melted butter and let the mixture cook for about a minute. This forms the base that thickens the milk into a sauce.

Gradual milk: pour it in slowly while whisking to help keep the sauce smooth. Stir regularly as it thickens over the next 3–4 minutes.

Keep the pasta firm

Early draining: cook the macaroni for 2–3 minutes less than al dente, because it will continue cooking in the oven. This helps it hold its shape in the sauce.

Reserved water: keep 240 ml of pasta water before draining. The recipe only calls for using it if needed, so add a little if the combined mixture seems too thick to coat the pasta.

Finish with cheese

Off the heat: stir the yoghurt and most of the cheese into the sauce after removing it from the hob. This makes it easier to combine them without continuing to cook the mixture on direct heat.

Grilled top: bake the macaroni uncovered for 20 minutes, then grill until the surface is browned and crisp. Keep an eye on it during the final stage, as the top can colour quickly.

What to serve alongside

Fresh sides: a green salad or crisp vegetables offer a fresh contrast to the rich, creamy pasta. Keep dressings simple so they do not compete with the spiced cheese sauce.

For a fuller meal: serve it alongside roasted vegetables or a straightforward tomato salad. Let the macaroni stand briefly after baking so it is easier to portion.

Recipe notes & tips

• Grate the cheeses yourself if possible, so they melt readily into the sauce.
• Drain canned green chillies well to avoid adding excess liquid.
• Whisk the milk in gradually to make a smoother sauce.
• Keep the pasta water until the sauce and macaroni are combined, then add only if needed.
• Watch the macaroni closely under the grill so the cheese browns without burning.

Variations

• Adjust the heat: use more or less chilli powder to suit your preference.
• Try poblano peppers: dice them and use them in place of the green chillies.
• Change the cheese: use another good-melting cheese in place of Monterey or Cheddar.
• Use sour cream: swap it for the Greek yoghurt as listed in the recipe.
• Choose a different pasta: use another short-shaped pasta instead of macaroni.

Common mistakes to avoid

• Overcooking the pasta: drain it 2–3 minutes before al dente so it can finish in the oven.
• Adding the milk too quickly: whisk it in gradually to keep the sauce smooth.
• Skipping the flour cook: let the butter-and-flour paste cook for about a minute before adding milk.
• Adding cheese over direct heat: take the skillet off the heat before stirring in the yoghurt and cheese.
• Leaving the grill unattended: check the topping as it browns to prevent it from scorching.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in the oven or microwave until piping hot; add a small splash of milk if the sauce has thickened.

Frequently asked questions