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How To make Green Chile Macaroni and Cheese
16 oz elbow macaroni
uncooked
8 oz ricotta cheese
1 c heavy cream
2 cloves garlic :
chopped
: salt and pepper to taste 1/2 c parmesan cheese
1/2 c mozzarella cheese
1 lg jalapeno :
minced
1/2 c Green Chile Sauce (recipe
: follows) 1 TB dried red pepper threads --
: for garnish 1 bn parsley or cilantro, chopped
: for garnish Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls. Garnish with red pepper threads and parsley or cilantro. Recipe By : "Thyme in a Bottle", by Ingrid Croce From: Rooby <rooby@shell.Masterpiece.Codate: Mon, 28 Oct 1996 22:20:31 -0800 -----
How To make Green Chile Macaroni and Cheese's Videos
Green Chili Mac & Cheese Recipe
Who says mac and cheese recipes have to be basic? This southwest green chili mac and cheese version of the classic side dish offers a nice kick, and only takes 20 minutes to make.
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Green Chile Macaroni and Cheese | Cheese White Sauce Macaroni | Cheese Sauce Recipe
Today I make an easy and delicious macaroni and cheese. This can be served right out of the pot or baked until bubbly and golden brown.
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INGREDIENTS
16 oz elbow macaroni
2 tbsp butter
16 oz Asadero cheese
16 oz Mexican crema
12 oz Evaporated milk
1/4 tsp onion powder
1/8 tsp nutmeg
4 oz green chiles
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GREEN CHILE CHEESY MAC: Easy One Pot Recipe
Coming up with a title for this one was a bit tricky. I was torn between Green Chile Cheesy Mac and Green Chile Beefy Mac...but I suppose it really doesn't matter because, in the end, it's the Green Chile that gives it this recipe so much flavor. I love it because it is so delicious, and because you can make it all in one pot, without dirtying too many dishes. Read on for the recipe:
Green Chile Cheesy Mac
1 lb. lean ground beef
approx. 1/2 large onion, chopped
2-3 garlic cloves, minced
approx. 1/2 cup green chile (depends on your heat tolerance & chile you use)
1 8oz. can tomato sauce
1-2 cups chicken broth
1 1/2 cups milk
1 package elbow macaroni or pasta of your choice
approx. 1 1/2 cups shredded cheddar cheese
salt & pepper to taste
olive oil for frying
Heat large pot on stove top with enough olive oil to coat bottom of pan. Add in ground beef and cook. (Drain any liquid/fat that is rendered) Add in chopped onions and sauteé. Add in minced garlic, chopped green chile, salt and pepper. Mix to combine and let cook a couple of minutes before adding in tomato sauce, 1 cup of chicken broth, and milk. Stir and let it come to a boil. Add in pasta. There should be enough liquid to just barely cover pasta, if not, add in more chicken broth. Simmer for 7 to 10 minutes, until pasta is fully cooked. Add in shredded cheese and mix until fully melted. Remove from stove and serve while hot.
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Kimberly in the Kitchen Green Chile Mac and Cheese
Green Chile Mac and Cheese
2 ½ tbsp butter
3 tbsp flour
¾ tsp mustard powder
¼ tsp cayenne
2 ½ cup whole milk, room temperature or warmed in a pan
1 cup New Mexican green chiles, roasted peeled and diced (Anaheim or poblano can be substituted)
4 oz Monterey jack cheese, grated
4 oz sharp cheddar, grated
salt
½ lb elbow macaroni, cooked 1 minute less than the package says
Topping
½ cup panko breadcrumbs (plain or whole wheat)
2 tbsp butter, melted
Mix the panko bread crumbs and melted butter. Set aside.
In a skillet or sauté pan, put a little oil and add the green chiles. Add a pinch of salt and pinch of garlic powder. Cook them slowly, stirring often, for a few minutes until some of the moisture is pulled out of them. This step is optional but will give you a much more intense chile flavor.
In a large saucepan or saucier, melt the butter over low heat until it is bubbly but not browning. Add the flour, mustard and cayenne and whisk well. After about 1 minute, slowly add in the milk. Whisking to prevent lumps. Turn the heat up to medium and whisk or stir constantly until it is bubbly and thickening. Turn off the heat and add the chiles and cheese. Stir to let the cheese melt. Taste for seasoning. Add the cooked macaroni and mix well.
Pour it into a casserole dish, top with breadcrumbs. Broil in the middle of the oven until the panko is brown and toasted. This will allow it to also bake a little.
If you like it more firm and not as creamy, increase to ¾ lb of macaroni. Just remember it will tighten up (become firm) as the macaroni continues to cook in the sauce.
One Pot Green Chile Mac n Cheese
Looking for a quick, simple recipe filled with lots of flavor and lots of cheese? Look no further! Try this One-Pot Green Chile Mac 'n Cheese. It'll be a hit!
Hatch Green Chile Mac And Cheese Recipe/tutorial
This is a from scratch recipe for hatch green Chile Mac and cheese ! Hope you guys like it :) don’t forget to like and subscribe! Thanks for watching
Ingredients and measurements
Recipe for my hatch green Chile Mac and cheese :)
1 cup sharp cheddar cheese (from block)
1 cup Monterey Jack cheese (from block)
1 cup velveeta cheese
1 box of macaroni noodles
2 tablespoons chopped onion
Pinch of salt and pepper
1 cup breadcrumbs (plain)
1/2 cup sharp cheddar cheese (for top if baking)
1/2 cup Monterey jacks cheese (for top of baking)
2 cups of milk
2 tablespoons butter
2 tablespoons flour
1 cup roasted chopped green chili