Green Chile Macaroni and Cheese

Ingredients

• 454 g (16 oz)cavatappi pasta
• 57 g (4 tbsp)unsalted butter
• 32 g (4 tbsp)plain flour
• 710 ml (3 cups)whole milk
• ½ tsponion powder
• ½ tspblack pepper
• 1 tspsalt
• 170 g (6 oz)medium Cheddar, grated
• 170 g (6 oz)Colby Jack, grated
• 1 can (113 g; 4 oz)hot green chiles
• 57 g (2 oz)medium Cheddar, grated
• 57 g (2 oz)Colby Jack, grated
• 57 g (4 tbsp), meltedunsalted butter
• 60 g (1 cup)panko breadcrumbs

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F) and butter a 23 × 33 cm (9 × 13-inch) casserole dish. Bring a large covered pot of water to the boil for the pasta.

2. 2

   Cook the pasta

   Cook the cavatappi in the boiling water according to the packet directions for al dente; take care not to overcook it. Drain once ready.

3. 3

   Make the sauce

   While the pasta cooks, melt 57 g (4 tablespoons) butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, whisking constantly, until it starts to brown slightly and smells nutty. Gradually whisk in the milk in a slow, steady stream, then let the sauce come to a simmer.

4. 4

   Melt in cheese

   When the sauce simmers, add 170 g each of the Cheddar and Colby Jack a handful at a time, stirring with a wooden spoon until each addition has melted before adding more. Stir in the onion powder, pepper and salt, then turn off the heat.

5. 5

   Combine pasta

   Add the drained pasta and green chiles to the sauce and stir until evenly combined. Transfer the mixture to the prepared casserole dish.

6. 6

   Mix the topping

   In a small bowl, combine the melted 57 g (4 tablespoons) butter with the panko breadcrumbs.

7. 7

   Add the toppings

   Scatter the remaining grated Cheddar and Colby Jack over the macaroni. Sprinkle the buttered breadcrumbs over the cheese.

8. 8

   Bake and rest

   Bake for about 15–20 minutes, until browned and bubbling, keeping an eye on the breadcrumb topping so it does not get too dark. Leave to stand for 10–15 minutes before serving.

What is green chile macaroni and cheese?

Macaroni and cheese is a familiar American comfort dish of pasta coated in a cheese sauce, often baked until bubbling. This version adds green chiles for a little heat and a savoury pepper flavour.

Cavatappi’s ridges and curves catch the sauce, while the blend of Cheddar and Colby Jack makes a smooth, creamy base. A panko topping adds a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 639 calories, 26g protein, 57g carbs, 34g fat.

Most of the carbohydrates come from the pasta and breadcrumbs, while butter and cheese contribute much of the fat. The cheeses and milk provide most of the protein. Serve with vegetables or salad for a fresh, balancing side.

Choosing the ingredients

Pasta: Cavatappi holds plenty of sauce, but the method relies on cooking it only to al dente before baking.

Cheese: Grating the Cheddar and Colby Jack from chunks helps them melt into the sauce. The larger amount goes into the sauce; the reserved cheese forms a layer under the crumbs.

Chiles: Hot canned green chiles give the dish its heat. Choose mild green chiles if you want the pepper flavour without as much spice.

Building a smooth sauce

Roux: Cooking the flour briefly in melted butter removes its raw taste; whisk constantly so it browns only slightly.

Milk: Pour it in gradually while whisking to help keep the sauce smooth, then wait for a simmer before adding cheese.

Cheese: Add it by handfuls and let each addition melt before adding the next. Turn off the heat after stirring in the seasonings.

Getting the pasta texture right

Al dente pasta: Follow the packet timing and drain as soon as the pasta is just firm to the bite. It will continue cooking in the oven.

Even coating: Stir the drained pasta and chiles through the sauce until distributed throughout, then transfer everything to the casserole dish.

Browning the topping

Cheese layer: Spread the reserved grated cheeses across the pasta before adding the crumbs.

Panko: Mixing the crumbs with melted butter helps them brown in the oven. Begin checking around 15 minutes; the bake is ready when bubbling and browned, with the crumbs not too dark.

Serving and timing

The dish takes about 40 minutes in total, including roughly 15–20 minutes of baking. Allow another 10–15 minutes of standing time after it comes out of the oven.

Serve it as a main or alongside a crisp green salad or steamed vegetables. The short rest makes it easier to portion while it is still warm.

Recipe notes & tips

• Grate the cheeses before starting so they are ready to add by handfuls.
• Keep whisking as you add the milk to help the sauce stay smooth.
• Drain the pasta as soon as it is al dente, since it will bake further.
• Check the topping from the 15-minute mark to prevent the panko from getting too dark.
• Let the bake stand for 10–15 minutes before serving so it settles.

Variations

• Milder chiles: Use mild canned green chiles in place of the hot ones.
• More heat: Choose hotter green chiles if you want a spicier bake.
• Different pasta: Use another short, ridged pasta shape that can hold the sauce.
• Cheese swap: Replace either cheese with another good-melting cheese, keeping the same total amounts.
• Vegetable side: Serve with steamed vegetables or a green salad for freshness.

Common mistakes to avoid

• Overcooking the pasta: Cook it only to al dente because it continues cooking in the oven.
• Adding milk too quickly: Whisk it in as a slow, steady stream to help avoid a lumpy sauce.
• Adding cheese all at once: Stir in a handful at a time and wait for each to melt.
• Skipping the topping butter: Mix the panko with the melted butter so it bakes as directed.
• Overbaking: Start checking at about 15 minutes and remove the dish when browned and bubbling.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions in the microwave or in a covered ovenproof dish until hot throughout; the topping may soften after storage.

Frequently asked questions