Description
Creamy, cheesy macaroni with a zesty kick from roasted green chiles—perfect for an easy, flavorful dinner or side dish.
Ingredients
Scale
- 8 oz elbow macaroni
- 1 tbsp olive oil
- 1/2 cup roasted green chiles, diced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook Pasta: Boil macaroni in salted water until al dente; drain and set aside.
- Make Sauce: In a pot, heat butter. Stir in flour and cook for 1 minute. Slowly whisk in milk until smooth.
- Add Cheese: Mix in cheddar, mozzarella, and garlic powder. Stir until melted and creamy.
- Combine: Add cooked macaroni and green chiles. Mix well and season with salt and pepper.
- Serve: Garnish with extra cheese or fresh herbs if desired.
Notes
- Use mild or hot green chiles based on your spice preference.
- Add shredded chicken or crispy bacon for extra protein.
- Store leftovers in the fridge for up to 3 days and reheat gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 340
- Sodium: 430mg
- Fat: 15g
- Carbohydrates: 35g
- Protein: 12g