$ 🌶️

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 (7.1 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 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.