Green Chile Macaroni Cheese Recipes
GREEN CHILE MAC 'N CHEESE
I got this mac and cheese recipe from a friend of mine. The addition of green chiles really puts a surprising spin on this classic dish. My kids really enjoy it, and it's one of my favorite indulgences! Enjoy!
Provided by Flowers
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Combine heavy cream, Mexican cheese, pepper Jack cheese, green chiles, Greek yogurt, flour, salt, and black pepper in a large bowl. Add the cooked macaroni and stir well. Pour into the prepared baking pan.
- Bake in the preheated oven until cheeses are melted, about 20 minutes. Turn on the oven's broiler. Broil until cheese on top is nicely browned, about 5 minutes more.
Nutrition Facts : Calories 538.6 calories, Carbohydrate 33.9 g, Cholesterol 128.5 mg, Fat 37.7 g, Fiber 1.5 g, Protein 16.7 g, SaturatedFat 23.2 g, Sodium 749.1 mg, Sugar 2 g
GREEN CHILI MAC & CHEESE
Make and share this Green Chili Mac & Cheese recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Breadcrumb Topping:.
- In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside.
- Green Chili Crema:.
- In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
- Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste.
- Pour the crema through a single mesh strainer or sieve. The crema should be very smooth.
- Mac & Cheese:.
- Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins.
- Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender).
- Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature.
- Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside.
- In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften.
- Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes.
- Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper.
- Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
- Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping.
- Bake at 350º 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.).
- Broil for a minute or two to finish browning the top.
Nutrition Facts : Calories 758.1, Fat 45.2, SaturatedFat 27.8, Cholesterol 143.2, Sodium 1420.4, Carbohydrate 61.1, Fiber 3.6, Sugar 5.8, Protein 27.8
ONE-DISH GREEN CHILE MAC & CHEESE
Put a southwest-style spin on your next mac and cheese casserole by adding chopped green chiles and fresh pico de gallo.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix evaporated milk, VELVEETA and chiles in microwaveable 2-qt. casserole sprayed with cooking spray.
- Microwave on HIGH 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 3 min. Stir in 2% milk, then macaroni; cover.
- Bake 45 min. or until macaroni is tender, stirring after 30 min. Top with shredded cheese; bake. uncovered, 10 min. or until melted. Top with pico de gallo.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 930 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 13 g, Protein 19 g
GREEN CHILE MACARONI
Steps:
- Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream, and cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.
GREEN-CHILE MACARONI AND CHEESE
If you think the heat might be too bold, opt for a milder chile rather than reducing the quantity. A cup of corn kernels is a good addition, mixed into the cheese sauce just before it comes off the heat. A Cheryl AltersJamison recipe from New Mexico Magazine, 2/2012.
Provided by zeldaz51
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter shallow, medium-to-large baking dish.
- Prepare breadcrumbs, first melting butter in small skillet over medium heat. Stir in bread crumbs and toast until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve.
- Prepare cheese sauce, first melting butter in large, heavy saucepan over medium-low heat. Stir flour into butter gradually (so it doesn't develop lumps).When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice; cook until heated through. Raise heat to medium-high and gradually whisk in milk, buttermilk, and salt. Bring mixture to a boil and continue to cook until lightly thickened, stirring occasionally (about 5 minutes). Stir in creamy fresh goat cheese until melted into sauce.
- Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted. Toss macaroni with cheese sauce and spoon into prepared baking dish.
- Scatter bread crumbs over macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden-brown and crunchy on top.
Nutrition Facts : Calories 669.7, Fat 31.4, SaturatedFat 19.3, Cholesterol 93.4, Sodium 806.3, Carbohydrate 66.2, Fiber 3.2, Sugar 8, Protein 30.2
More about "green chile macaroni cheese recipes"
GREEN CHILE MAC AND CHEESE - RECIPE RUNNER
From reciperunner.com
Reviews 22Estimated Reading Time 8 minsServings 4Total Time 30 mins
- In a large pot bring the water to a boil, add in some salt, and cook the macaroni according to the box instructions.
NEW MEXICAN GREEN CHILE MAC AND CHEESE RECIPE | RECIPE ...
From rachaelrayshow.com
Estimated Reading Time 4 mins
- While water comes to a boil melt 5 tablespoons butter in large cast-iron skillet over medium to medium-high heat
- Add onions and garlic and season with salt and pepper, cumin, coriander, and oregano and soften 3 to 4 minutes, add ½ cup water and let it absorb fully
EASY ONE POT GREEN CHILI MACARONI AND CHEESE - THE RECIPE ...
From thereciperebel.com
Reviews 188Category Main CourseCuisine AmericanTotal Time 30 mins
- In a large pot, combine the macaroni, broth, milk and salt. Bring to a simmer over medium-high heat.
- Reduce to medium heat and continue cooking, uncovered, stirring often, until sauce is thickened and pasta is tender, about 15 minutes (if sauce is thickened before pasta is cooked, continue gradually adding ½-1 cup additional milk or liquid and cooking until pasta is tender).
HATCH GREEN CHILE MACARONI AND CHEESE RECIPE | COOKING …
From highlandsranchfoodie.com
5/5 (2)Category Side DishCuisine AmericanCalories 613 per serving
- Heat the oven to 350 degrees. Toss the panko bread crumbs with the 1 teaspoon of melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 7-10 minutes. Set aside to cool. Once cooled, add chopped cilantro.
- In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes.
- Remove from the heat and slowly whisk in the milk. Add the dry mustard, white and Chamayo pepper, and salt. Return to heat and stir until mixture begins to boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Stir in the chopped Hatch chiles and tomatoes.
- Stir in 5 cups of the cheese until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. If the mixture seems dry or you're not hearing that "perfect pasta sound" add a little of the pasta water for consistency. Pour the macaroni into a well-buttered 9- by 13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining cheese, then the toasted bread crumbs.
GREEN CHILE MAC AND CHEESE - THE GOURMET GOURMAND
From thegourmetgourmand.com
Reviews 10Estimated Reading Time 5 minsServings 3
LUNACAFE WORLD FAMOUS GREEN CHILE MAC & CHEESE RECIPE
From thelunacafe.com
Estimated Reading Time 7 mins
GREEN CHILE MAC AND CHEESE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (13)Category Dinner, Casserole, Comfort FoodCuisine TexmexTotal Time 1 hr 5 mins
GREEN CHILE MACARONI AND CHEESE | CREATIVE CULINARY
From creative-culinary.com
Servings 8Estimated Reading Time 6 minsCategory Pasta, Potatoes, Rice & GrainsTotal Time 45 mins
- Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic or brown paper bag and seal. Let stand 15 minutes.
- Peel, seed and coarsely chop the roasted chiles and put in processor. Add whipping cream and process until smooth.
- Add 1/2 cup chopped raw Poblano chile, red bell pepper, onion and garlic. Saute until soft about 4 minutes.
GREEN CHILE MAC AND CHEESE - BUDGET BYTES
From budgetbytes.com
Ratings 8Calories 571 per servingCategory Dinner, Lunch, Main Course
- Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and continue to boil until tender (7-10 minutes). Drain the macaroni in a colander.
- While the macaroni is cooking, prepare the green chile cheese sauce. Add the butter and flour to a saucepot and cook over medium heat while stirring for about 2 minutes.
- Whisk the milk into the cooked butter and flour mixture. Continue to whisk and cook over medium heat until the milk begins to simmer, at which point it will thicken to a cream-like consistency.
- Turn the heat off. Begin stirring in the shredded Monterey Jack cheese, one handful at a time, until fully melted into the sauce.
GREEN CHILE MAC AND CHEESE RECIPE - RACHEL COOKS®
From rachelcooks.com
Ratings 36Calories 197 per servingCategory Main Dish
- In a large bowl, combine cheese and flour mixture with hot macaroni and green chiles and stir to combine. Pour into the greased pan. Pour milk over macaroni. Top with remaining 1½ cups cheese. Cover with aluminum foil.
GREEN CHILE MAC AND CHEESE RECIPE WITH PHEASANT | HANK SHAW
From honest-food.net
5/5 (9)Total Time 1 hr 15 minsCategory Main CourseCalories 666 per serving
- Heat the butter in a large sauté pan over medium-high heat. Sauté the onion for about 5 minutes, stirring often, then add the garlic and cook another minute. Preheat the oven to 350°F.
- Add the flour to the pan and stir it in well. Drop the heat to medium, and let the flour cook a few minutes, stirring often. You don't want the flour to brown, but you do want it to color just a bit. Look for an ivory-beige color, which should take about 5 minutes.
- Stir in the roasted green chiles and the oregano, if using. Now start stirring in the half and half and whole milk, little but little. Do this about 1/2 cup at a time, stirring each time. Wait until the mixture begins to simmer before adding the next 1/2 cup.
- When the cream and milk is all in there, start doing the same thing with the shredded cheeses, adding them about 1/2 cup at a time, stirring until they are melted and incorporated before adding the next 1/2 cup. Mix in the cilantro and add salt and black pepper to taste.
GREEN CHILE MACARONI AND CHEESE | A WICKED WHISK
From awickedwhisk.com
4.7/5 (20)Total Time 35 minsCategory Main CourseCalories 506 per serving
- Start by preheating your oven to 400 degrees and bring a large pot of salted water to boil. Once boiling , cook your macaroni for four (yes.. four!) minutes, drain and set aside. In a large skillet, add your butter and melt over medium high heat. Add in the chopped onion and cook for 3 -4 minutes, stirring frequently.
- Add in minced garlic and cook for one minute before adding in flour. Whisk together and let cook for 1 – 2 minutes before pouring in the milk. Whisk together and break up any flour clumps with your whisk. Add in spices, salt and pepper and bring to a low boil. Once boiling, turn heat down to medium and stir in the green chile salsa verde. Add in 3 cups of cheese (reserve 1 cup for topping) and continue to stir until cheese has melted.
- Add in your cooked pasta and stir to combine. Move your Green Chile Macaroni and Cheese to a 9 x 13 baking pan, sprinkle with reserved cheese and bake for 25 minutes. Remove from oven and let Green Chile Macaroni and Cheese sit for 10 minutes before serving.
GREEN CHILE MAC AND CHEESE RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 1 hr 5 minsServings 12Calories 464 per serving
- 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.
- 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.
- Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
- 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.
GREEN CHILE MACARONI AND CHEESE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 45 minsCategory EntreeCalories 582 per serving
- Bring a large pot of salted water to a boil and add the macaroni. Cook according to the package directions until al dente, then drain the pasta.
- Meanwhile, in a large, broiler-safe skillet set over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and chiles and cook for 30 seconds more. Add the pasta, cream, half the Monterey Jack, and half the Cheddar. Cook, stirring, until the cheeses have melted, about 2 minutes. Stir in the salt, cumin, and cayenne, and then taste and adjust the seasonings if desired.
- Position an oven rack 6 inches (15 cm) from the upper heating element and preheat the broiler.
- Sprinkle the macaroni with the remaining Monterey Jack and Cheddar and then with the crushed tortilla chips. Place the skillet under the broiler and cook until the cheese is lightly browned and bubbling, 1 to 2 minutes. Garnish with cilantro and serve warm.
GREEN CHILE MACARONI AND CHEESE - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 2Category DinnerCuisine AmericanTotal Time 55 mins
- Boil the macaroni for 2 to 3 minutes less than what’s listed on the package. Drain the pasta and place it back in the pot you boiled it in and set it aside.
- In a 3.5-quart pan, melt the butter over medium-high heat. Add the green chile, with all the juices, and stir to combine it with the butter. Lower the heat to medium and cook the chile with the butter for a minute or so.
- Sprinkle the flour over the green chile and butter. Stir and cook the flour for three minutes or so. The mixture should turn to a thick paste. Slowly add the milk and half and half whisking continuously until smooth. Keep adding the milk in batches, whisking continuously, until the sauce is smooth. Add the salt and stir.
- Place the onion wedge and smashed garlic cloves in the sauce. Cook the sauce over medium heat until it starts to thicken and coats the back of a spoon, about five to ten minutes. You don’t want the sauce to boil so adjust the heat as needed. Once the sauce is thickened, discard the onion and garlic.
BAKED GREEN CHILE MAC & CHEESE BY DOUG SCHEIDING RECIPE ...
From traeger.com
- When ready to cook, set Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. Grill: 165 ˚F.
- Place 16 ounces of the shredded cheddar and the 8 ounces of shredded mozzarella cheese into a shallow pan or cookie sheet and place the pan directly on the grill grate.
- Increase the grill temperature to 300℉ and place a large disposable aluminum half pan in the Traeger with the butter. Remove the pan from the grill after the butter has fully melted.
- Add the noodles to the pan, along with half-and-half, heavy whipping cream, 16 ounces of the cold smoked cheddar, all of the smoked mozzarella cheese and cream cheese broken into small pieces.
- Place the pan in the grill and bake for 2 hours, stirring every 20 minutes. If macaroni and cheese looks like it is getting dry, add a little more half-and-half and stir to combine.
- During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib Rub. Serve hot.
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