Recipe Background
Green Chile Mac N' Cheese adds a spicy twist to creamy comfort food perfect for winter.
The first snow of the year always signals one thing in our house: comfort food season. During the winter after moving to Albuquerque, I crafted a dish with a slight kick to keep us warm. Green chiles were practically a staple in every kitchen here, and their subtle heat called out amidst the snowflakes swirling outside. Unpacking, I stumbled upon a couple of cans of diced green chiles, a nudge to try something new. Surely, they could find a place in the familiar folds of a classic recipe.
On that chilly evening, the kitchen buzzed with activity and savory aromas. As macaroni boiled, I melted butter, whisked in flour, then slowly poured in milk until a creamy sauce took shape. The turning point was when I added shredded Monterey Jack cheese, one handful at a time, ensuring it melted like a dream into the sauce. Once those green chiles joined the party with ground cumin and just a dash of crushed red pepper, a delightful warmth enveloped the room.
A crucial tip I discovered: always drain the chiles thoroughly before stirring them into the sauce to maintain a thick and luscious texture. And don't forget to taste the sauce for seasoning because even a little salt can draw out the flavors of creamy richness combined with spicy notes throughout the macaroni. This dish became a cherished staple for us, warming both body and soul on Albuquerque's snowy winter nights.
Ingredients
- 1/2 pound macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces Monterey Jack cheese shredded
- 2 (4-ounce) cans diced green chiles drained
- 1/2 teaspoon ground cumin
- 1/8 teaspoon crushed red pepper
- 1/4 teaspoon salt plus more, to taste
Directions
- In a large pot of boiling water, add the macaroni and cook until tender, about 7-10 minutes.
- Drain the macaroni.
- In a pot over medium heat, add the butter and the flour and cook, while stirring, about 2 minutes.
- Whisk the milk into the butter mixture and cook until it begins to simmer and thickens to a cream-like consistency.
- Turn the heat off.
- Stir the cheese into the milk mixture, one handful at a time, until it fully melts into the sauce.
- Stir the green chiles, the cumin, the crushed red pepper, and 1/4 teaspoon of the salt into the cheese sauce.
- Taste the cheese sauce for seasoning, adding more of the salt if needed. Make sure it is heavily seasoned as the flavor will dilute slightly when mixed with the pasta.
- Combine the macaroni with the cheese sauce.
- Serve.
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