Green Chili Mac & Cheese

Foodblog 064

The alternate title for this post should be My Official Application for “Most Eligible San Antonio.” Kidding. Mostly. Bravo, are you casting?

In all seriousness though, folks, this is the most indulgent, rich, sinful dish I’ve made recently. It’s creamy, starchy, savory and spicy all at once.

I used roasted Hatch chilies I purchased several weeks ago when they were available at my grocer. I bought a pound of roasted chilies (HEB & Central Market roast them on the spot for you during the special week of the year when Hatches are available) and separated the chilies into four 1/4 lb batches before freezing.

If you don’t have magical roasted Hatch chilies in your freezer, fresh poblanos will work well. Just put them in the oven to roast at 450 for 30-45 mins or until they are nice and blackened. I used a 1/4 lb of roasted chilies, and it produces a pretty spicy finished recipe. If you are less adventurous or serving this to kiddos, I would cut that back by half.


1/2 cup butter, softened
1 cup all purpose flour
2 cups milk
32oz Velveeta (don’t judge me!)
1 cup sharp cheddar, shredded
1 lb elbow macaroni (I use cavatappi which is my favorite pasta shape)


In a large pot of very salty water, cook the pasta according to package directions (I always shave 1/4 of the time off, since this will bake for a bit and you want the pasta to stay al dente. This also helps it stand up through a few reheatings of the leftovers).

Using a food processor or blender, puree the roasted chilies (seeds and all) until it is a smooth paste.

Over medium high heat, melt the butter and sprinkle in the flour. Stir or whisk continuously for 3 minutes till it forms a thick paste. Keep it moving, or it will burn. It’s ok if it darkens a bit and gets yummy/toasty smelling, but you don’t want your roux to get dark brown. Slowly whisk in the milk (I find this goes better if the milk is room temperature). Add in the Velveeta a little bit at a time, stirring frequently.

Once all the Velveeta is all melted, fold in the chili puree. Add the cooked pasta and stir to incorporate well.

Ok – so you could totally eat this now, and it would be tasty…. but I like to pour it into a baking dish (this recipe yields one 9×12 and one 9×9) top with shredded cheddar and bake at 350 for 20 minutes.

While not exactly good for you in a nutritional sense, I like to think that this dish nourishes your soul. Sometimes you need a little of that.

This entry was posted in Favorite Recipes, Main Dishes, Recipes, Sides, Uncategorized, Vegetarian and tagged .

12 Responses

  1. Kelly says:

    I MUST try this tonight! Love me some green chiles.

    • elizabeth says:

      If you do try it, let me know if you like it. My roommate found it a bit spicy for her liking, but my coworkers dug it.

  2. Ally Garner says:

    Oh my Lord this sounds good. I’ve got poblanos and I have no problem with velveeta. Bookmarking this dish now!

    Speaking of Velveeta, my hubs’ Grandmother still makes him grilled velveeta & tomato sandwiches. I gagged at the thought… until I tried one. Insanely gooey & good. I’ll never knock it again.

    • elizabeth says:

      I like tomato (or apple) on my grilled cheese – it never occurred to me to use velveeta in sammy! I bet that is yummy.

  3. Kate says:

    I mean, two favorite foodstuffs in the world right here. MUST MAKE.

    And, I agree with your inclusion of Velveeta wholeheartedly. There’s just no substitute when you’re striving for creamy mac!

  4. one of our local restaurants has a green chili mac + cheese that is just amazing. they printed the recipe in a magazine a few years back + i used to make it quite often but had forgotten about it til this jogged my memory. will have to make it again soon – thanks!

  5. I adore the idea of this dish… and even excuse you for the “i” in your chile. #NewMexico4EVA

    (did I really just use a hash tag in a blog comment? dork.)

    • elizabeth says:

      I think you would like this, even if I do call them “chilies”

      FYI – I was unaware that “Chile” could be anything other than a South American country until your comment. I love regional differences in our language!

      From Wikipedia, in case anyone else wants to dork out on Chili vs Chile: “Chili pepper (also chile pepper or chilli pepper, from Nahuatl chilli) is the fruit[1] of plants from the genus Capsicum, members of the nightshade family, Solanaceae.
      Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.”

  6. Michelle says:

    I think I am the only person around that does not like Hatch chilies. At all. Can we still be friends?

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