Chile Macaroni Con Queso Style

Indulge in the creamy, spicy comfort of Chile Macaroni Con Queso Style, a bold twist on classic mac and cheese that’s sure to thrill your taste buds! This recipe combines tender elbow macaroni with a luscious, velvety cheese sauce made from sharp cheddar and Monterey Jack cheeses, infused with the smoky heat of roasted green chiles. A whisper of garlic powder and smoked paprika elevates the dish, adding depth and warmth to every bite. For an optional crunchy finish, buttery breadcrumbs are baked to golden perfection on top, creating an irresistible layer of texture. Perfect as a side dish or a hearty main, this dish is easy to prepare in just 40 minutes, serving up vibrant flavors that bring a taste of the Southwest straight to your table. Whether you're spicing up weeknight dinners or impressing at potlucks, this chile-infused mac and cheese is a guaranteed crowd-pleaser! Keywords: spicy mac and cheese, chile macaroni, queso macaroni, green chile recipes, creamy pasta bake.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 12 oz Elbow macaroni
• 4 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 2 cups Shredded sharp cheddar cheese
• 1 cup Shredded Monterey Jack cheese
• 1 cup Roasted green chiles (diced)
• 1 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Breadcrumbs (optional topping)
• 1 tbsp Olive oil (for breadcrumbs, optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.

Step 2

In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Step 3

Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps. Cook the mixture for 2-3 minutes until it begins to thicken.

Step 4

Reduce the heat to low and gradually add the cheddar and Monterey Jack cheese, stirring until melted and smooth.

Step 5

Stir in the diced roasted green chiles, garlic powder, smoked paprika, salt, and black pepper. Cook for another 2 minutes to combine flavors.

Step 6

Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.

Step 7

If using breadcrumbs, preheat the oven to 375°F (190°C). In a small bowl, toss the breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the macaroni.

Step 8

Transfer the macaroni to a greased baking dish (if using breadcrumbs) and bake for 10 minutes, or until the breadcrumbs are golden brown and crispy.

Step 9

Serve warm and enjoy your Chile Macaroni Con Queso Style!

Nutrition Facts

Serving size	(1866.3g)

Amount per serving	% Daily Value*
Calories	4869.6

Total Fat 276.1g	0%
Saturated Fat 156.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 764.7mg	0%
Sodium 5678.8mg	0%
Total Carbohydrate 415.7g	0%
Dietary Fiber 22.9g	0%
Total Sugars 49.7g
Protein 167.7g	0%

Vitamin D 238.7IU	0%
Calcium 3151.0mg	0%
Iron 20.0mg	0%
Potassium 1574.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 13.9%

Carbs: 34.5%