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Green Chile Mac and Cheese

Photo: Kate Sears; Styling: Susan Vajaranant


Prep time 20 mins
Cook time 45 mins
Yield Serves 12


  • Salt and pepper
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 jalapeños, seeded, finely chopped
  • 1/2 cup all-purpose flour
  • 4 cups low-fat milk, warmed
  • 2 4-oz. cans chopped green chiles, drained
  • 8 ounces sharp Cheddar, shredded (about 2 cups)
  • 8 ounces pepper Jack, shredded (about 2 cups)
  • 1 1/2 cups crushed corn chips

Nutrition Information

  • calories 464
  • fat 23 g
  • satfat 13 g
  • protein 18 g
  • carbohydrate 45 g
  • fiber 3 g
  • cholesterol 59 mg
  • sodium 529 mg

How to Make It

  1. Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.

    Seeding Jalapeno Peppers
  2. Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.

  3. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.

  4. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.

Also appeared in: All You, August, 2011;