Green Chile Mac and Cheese is an easy Tex-Mex dish with shells tossed in an easy cheesy sauce infused with the mild heat of green chiles. Serve with Bean and Cheese Taquitos for an easy weeknight dinner.
Easy Mac & Cheese Dinner
I like this easy recipe because it’s a creamy pasta dish that’s comforting like a traditional mac and cheese. The green chiles add a mild kick that gives a Tex-Mex flair.
It’s a simple yet satisfying flavor combination that hits the spot every time. You can also customize the dish to your preferred level of heat by using different varieties of peppers, such as Hatch green chiles.
Ingredients for Green Chile Mac and Cheese
You will need the following:
- Pasta Shells – Any medium-small pasta will work, including elbows and penne.
- Butter
- Onion & Garlic
- All-Purpose Flour, Salt & Pepper
- Chicken-Style Broth – I use a concentrated vegan chicken broth. Vegetable broth will also work for a similar depth of flavor.
- Milk – Any mild-flavored and unsweetened plant milk can be used, including unsweetened almond or soy milk. Personally, I prefer oat milk for this recipe because I think it tastes the most like dairy-based whole milk.
- Cheddar Cheese – I love the flavor combination of green chilies and cheddar! For a milder flavor, try mozzarella or Monterey jack cheese. To kick up the heat, swap the cheddar for pepper jack cheese.
- Green Chiles – For convenience, I opted for canned green chiles. If you have them available, fresh green chiles that have been roasted and seeded are an excellent choice. Other options include anaheim peppers, cubanelle, and poblano peppers. Use Hatch chiles or toss in a jalapeño pepper to significantly up the heat level. Green bell peppers are not recommended for this recipe.
How to Make Green Chile Mac and Cheese
STEP ONE: Cook pasta shells according to package directions for al dente consistency, reserving 1/4 cup of the cooking water. Drain in a colander and set aside.
STEP TWO: In a large pot over medium heat, melt butter then add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and cumin. Continue cooking for an additional 30 seconds.
STEP THREE: Whisk in the flour, salt, and black pepper until combined. Add the chicken-style broth. Continue whisking to form a thick paste.
STEP FOUR: Reduce the heat to low then whisk in the oat milk and reserved cooking water until fully incorporated.
STEP FIVE: Remove from heat and stir in the shredded cheese and green chiles. When the cheese is melted, stir in the cooked pasta shells. Toss to coat the pasta with the cheese sauce then adjust the seasoning to taste and serve hot.
Make it Vegan 🌱
For a plant-based mac and cheese, use vegan broth and milk along with dairy-free cheese.
Optional Add-Ins
To bulk up this easy dish and turn it into a complete meal, try stirring in one or more of these optional ingredients just prior to serving:
- Diced tomatoes or pico de gallo
- Black beans
- Pre-cooked and sliced plant-based chicken or chorizo sausage
More Tex-Mex Recipes You’ll Love!
- Green Chile Potato Soup
- Green Chile Artichoke Dip
- Corn and Green Chile Rice
- Potato and Black Bean Green Chile Enchiladas
- Green Chile Rice and Black Bean Soup
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Green Chile Mac and Cheese Recipe
Ingredients
- 8 ounces small pasta shells measured by weight
- 4 tablespoons butter
- 1/2 cup yellow onion chopped
- 2 teaspoons garlic minced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup chicken-style broth
- 1 cup milk
- 1 cup cheddar cheese shredded
- 1 cup green chiles diced
Instructions
- Cook pasta shells according to package directions for al dente consistency, reserving 1/4 cup of the cooking water. Drain in a colander and set aside.
- In a large pot over medium heat, melt butter then add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and cumin. Continue cooking for an additional 30 seconds.
- Whisk in the flour, salt, and black pepper until combined. Add the chicken-style broth. Continue whisking to form a thick paste.
- Reduce the heat to low then whisk in the milk and reserved cooking water until fully incorporated.
- Remove from heat and stir in the shredded cheese and green chiles. When the cheese is melted, stir in the cooked pasta shells. Toss to coat the pasta with the cheese sauce then adjust the seasoning to taste and serve hot.
Nutrition
This post was updated on June 4, 2025.
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