$ 🌶️

Everyday Legends American vegetarian nut-free shellfish-free egg-free

Green Chile Mac and Cheese

New Mexico green chile mac and cheese of macaroni in a sharp cheddar sauce spiked with roasted green chiles, baked under a crisp breadcrumb crust.

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American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

30 minsCook

45 minsTotal

EasyLevel

🍺Mexican lager 🥂New Zealand Sauvignon Blanc

Nutrition per Serving

620 Calories

24g Protein

28g Fat

68g Carbs

4g Sugar

2g Fiber

780mg Sodium

75mg Chol

Ingredients

For 2 servings

macaroni 240g (8.5 oz)

butter 60g (2.1 oz)

all-purpose flour 4 tbsp

whole milk 600ml (2 1/2 cup)

sharp cheddar 240g (8.5 oz)

roasted green chiles 200g (7 oz)

breadcrumbs 60g (2.1 oz)

garlic powder 1 tsp

black pepper 0.5 tsp

Instructions

Prep

Heat oven to 200C/400F. Boil the macaroni in salted water until just tender, then drain. Grate the cheddar.

Simmer

Melt the butter and stir in flour over medium heat 1 minute. Whisk in the milk and simmer 3–4 minutes until thickened.

Build

Off the heat, stir in most of the cheddar, the green chiles, and garlic powder until smooth, then fold through the macaroni.

Bake

Tip into a baking dish, top with breadcrumbs and remaining cheddar. Bake at 200C/400F for 18–20 minutes until golden and bubbling.

Plate

Rest the mac and cheese 5 minutes to set. Spoon onto plates and serve hot with the crisp green-chile top.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.