Green Chile Macaroni and Cheese
I love this stovetop version of Mac and Cheese with Green Chiles; it’s just a bit spicy and so warm, creamy, and delicious.
Did you ever decide to make something that sounds good, sure…but the end result is SO much better than the expectation? This was certainly one of those times for me. This weeks theme for The Food Network’s roundup that I participate in is Mac and Cheese and this recipe for Green Chile Macaroni and Cheese is one of my favorites.
It’s made solely on the stovetop and not baked so it’s especially creamy and so full of flavor I could eat the entire pan in one sitting. Really, I think I could!
What is surprising is the abundance of peppers. I have a green pepper intolerance. Before you shake your head in agreement it’s not what you think. They don’t bother my stomach. My intolerance is more akin to the fact that just the scent of them makes me grimace and has my entire life; I’m even a part of a Facebook Group called Green Pepper Haterz; no kidding! My sister and my kids too (nature or nurture argument?).
When I first moved to Colorado 25 years ago I put on the same face for jalapeno peppers. After all, they were green. But over time, I would have the occasional dish with the ‘J’ word and I found that although I found the heat a bit of a jolt to my Midwestern sensibilities, I didn’t find their flavor offensive like I did their unripened cousin.
Fast forward to today and my oh my…I even like RED PEPPERS; another poor orphan I ignored solely based on DNA (or whatever it is that proves plants share some commonality!) and eat Jalapeno raw, on purpose even!
This dish luckily has Poblano Green Chiles and Red Peppers and no…I did not eschew the reviled green and omit it (which is the norm) I just think it’s important to note I’m using peppers at ALL!
The original recipe is from the RSVP section of an old Bon Appetit magazine; an issue from 2010. RSVP is where the magazine seeks out recipes that have been requested by readers for dishes they have had in restaurants all over the world. I find they are most often as wonderful as the reader thought they were. This included.
I loved the original recipe from The Roaring Fork in Scottsdale, Arizona but I added one touch of my own. While this is not HOT HOT HOT, it has enough heat to handle a dollop of sour cream. It’s not critical, just my personal preference so you can consider it optional…but don’t. It’s so good with it!
I posted this years ago and it seems that my work with The Food Network coincides nicely with Throwback Thursday; they provide the theme and I can always think of something I’ve done that needs a redo…think TFNTBT too much? Yeah, probably right but I’m going to keep on that track for awhile; I have a LOT of recipes that need new photos!
Love Mac and Cheese like I do? Here’s several more great recipes from friends!
- Feed Me Phoebe: White Cheddar Mac ‘n Cheese Casserole
- Creative Culinary: Green Chile Mac and Cheese
- The Wimpy Vegetarian: Bang Bang Cauliflower Mac ’n Cheese
- The Mom 100: Creamy Four Cheese Penne Rigate
- Healthy Eats: 5 Reasons to Put Down That Box of Mac and Cheese
- Taste with the Eyes: Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
- In Jennie’s Kitchen: Cacio e Pepe
- Napa Farmhouse 1885: One Skillet Mac & Cheese
- Red or Green: Three Perfect Mac & Cheese Recipes For Winter
- From My Corner of Saratoga: Buffalo Mac n Cheese Recipe
- FN Dish: Here’s How to Eat Mac and Cheese for Breakfast, Lunch and Dinner
More recipes using some of my favorite green peppers!
- Sausage and Hatch Green Chile Pizza on Naan Bread
- Hatch Green Chile and Cheese Soup
- Chile Relleno Casserole
- Chile Relleno Soup
- Roasted Poblano Pepper and Corn Soup
Green Chile Macaroni and Cheese
Ingredients
- 2 whole fresh Poblano chile for roasting plus 1/2 cup chopped fresh Poblano chile
- 2 Tbsp corn oil
- ½ cup chopped red bell pepper about one whole pepper
- ½ cup chopped red onion
- 2 garlic clove minced
- 1 cup fresh or frozen thawed corn kernels
- 1.5 cups heavy cream
- 12 oz macaroni cooked (I like rigatoni better than smaller noodles)
- 1 cup blended Mexican cheeses or Monterey Jack
Instructions
- Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic or brown paper bag and seal. Let stand 15 minutes.
- Peel, seed and coarsely chop the roasted chiles and put in processor. Add whipping cream and process until smooth.
- Heat oil in large, heavy saucepan over medium high heat.
- Add 1/2 cup chopped raw Poblano chile, red bell pepper, onion and garlic. Saute until soft about 4 minutes.
- Add corn, stir for 1 minute.
- Add the cream/chile puree and bring to a boil.
- Add macaroni and cheese and stir til cheese is melted and mixture is heated through.
- Season with salt and pepper.
- Garnish with a dollop of sour cream and a sprig of cilantro.
This looks really delicious. I’d love to try something like your lovely recipe. But, I’m just double checking is that really meant to be whipping cream? Thanks for clarifying.
It is but it’s without sugar so maybe I should just call it heavy cream and not have that ‘whipping’ preference to avoid confusion? I’ve revised the recipe now Theresa; thanks for the heads-up!
Pardon my language, but, “hell, yes!” Being raised by a German mom, peppers weren’t a part of her cooking repertoire. But, now that I identify with my father’s Latin DNA, I’ve overcome my fear of eating jalapenos– and cook with them all the time. I love red bell peppers. I love green bell peppers, but they tend to remind me that I ate them– for hours on end. Poblanos are delicious, too. I love a good mac ‘n cheese, but I want to add stuff to them so I’m not just eating pasta and cheese. This recipe fits the bill. It looks wicked good!
I come from German stock too…and it’s funny that no one in my family likes the green bell pepper variety; I daresay I’ve taken more risks than any of them…moving to Denver is probably a big part of that!
I don’t think green bell peppers will ever fall into favor with me, but not that I’ve jumped over that hurdle to their relatives, I’m OK with that! You need to try this; it truly is amazing.
Wicked good! my husband is a mac and cheese purist so I called this something else (apologies). I was thrilled when he exclaimed, ” This is DELICIOUS!” I love the poblano cream and the sour cream is just a lovely touch. Fast, inexpensive and super awesome flavor! Total winner in my book! Thank you again for a great recipe. I’m always excited to check my e-mail for your new recipes.
I’m thrilled too! I seriously love this dish and when a neighbor saw me post it she sent me a message begging for a take home box. I got a message later and believe me it’s high praise when my ‘only makes Indian food’ neighbor says she is going to make it! So glad you enjoyed it Nancy and thanks for letting me know!
Oh, I would double this recipe, too! Poblano is my favorite chile.
Hmmmmm…..roasted poblano chile’s, YUM! Reading this post took me back to Tucson, I adored the smell of roasted peppers when walking into grocery stores:-) They had the big roasters outside while you head in the store……best smell EVER!!! 🙂 This recipe sounds really delicious!!! Hugs, Terra
That’s what they do here at farmer’s markets…it is almost intoxicating isn’t it? I buy a whole bunch of Hatch green chiles that are roasted and then freeze them for use during the year.
I’m game for ANYTHING green chile, and this is no exception. What a beautiful combination! Printing off the recipe right now…this is a must make for dinner next week!
This dish and one other with poblano and jalapeno are such favorites…a real testimony that we can change, huh?
OK, just tried this recipe out!! Of course, I used what I had on hand–yellow bell peppers and poblanos and asiago and guerere cheese–it was delightful Barb! This recipe is a winner! 🙂
Oh so glad you enjoyed it Wendy…that’s what makes this effort the most worthwhile!
I am still working at try to like peppers. For me it is only bell peppers that is a problem, I like the rest of them. This pasta sounds divine though, so I think I would have to leave them in!
I avoided red and yellow forever from my hatred for green bell peppers but I’m discovering I like them in moderation and especially if the are sauteed. If I wasn’t adding them to this dish I might consider some diced cherry tomatoes for that bit of color but it doesn’t HAVE to have it!
This looks terrific!
Thank you!
I roast red peppers frequently so why hasn’t it occurred to me to roast poblano peppers too? Now I know what to do with them, this looks great!
I love that it’s a stovetop dish too…not only quick by such a different, moister result. Roasted poblanos are just fabulous Holly; you must try them.
This looks terrific! I’ve had a similar dish before, and I love the flavor (and aroma!) of the chilies. Thank goodness there’s no chili intolerance here — for me, they’re a pretty important food group! Super recipe – thanks.
I’ve found that I like all of them and as a result will occasionally attempt another go with the green bell peppers (the devil actually). Nope…can not even stand the aroma. I’m not fussy so I’m giving myself this…along with soy. My two ‘thanks but no thanks’ foods. 🙂
I can’t begin to tell you how good that looks right now (which is why I shouldn’t read blogs when I’m hungry!) but even if I wasn’t hungry it would still look amazing! I definitely think I am going to have to make this with some of my hatch chiles!!!
I’ve been there…and this would be great with Hatch Chiles too. Let me know if you do try it.
I am not a big mac and cheese fan but with the addition of green chile and corn I can’t resist! This one will go on my to do list!
It is nothing like the standard fare; I hope you try it.
Holy cow… I never would have thought to do a dish like this! It looks super delish!!
I love green chiles, what a delicious spin on mac & cheese!
I made some ‘regular’ recently and was craving the spiciness of this version. Can you tell I’m sold? 🙂
I LOVE THIS!! I’m obsessed with green chiles so this is a great mac n cheese recipe!
Thanks Claire…it’s delish!
It took me a few years to come around to all types of peppers too. Now I realize how much flavor they can bring to a dish. It’s amazing how much our tastes can change.
Isn’t that the truth? Lucky some of us keep trying or I would never again have let an avocado touch my lips after my first experience at 10. Love them so much that would have been the mistake of a lifetime!
I adore peppers of all colors, shapes, sizes, and the milder heat levels. Green, red, yellow, orange…you name it, I like them all. That, plus the fact that this recipe has corn and whipping cream in it…oh, my gosh. Looks completely delicious to me!
I’ve changed a lot but I will say…the green bell pepper thing doesn’t appear to ever be changing. But hey…I have come a long way baby!
Love the look of this recipe, not too much cheese 🙂 Can’t wait to try this Barb, I happen to love Red Peppers and Poblano are a second for me, but still can’t tolerate Jalapenos.
I was so pleasantly surprised at how much I liked it Wendy; really highlighted just how dry some baked mac and cheese dishes become; this was nothing like that at all.
You’re green pepper aversion is similar to my goat cheese/oyster aversion. If you don’t like it, you just don’t like it, but unlike me it seems like you are making strides in your taste evolution. This looks wonderful, just thank goodness you didn’t throw any chevre in there.
Precisely! Though I can do cooked or smoked oysters, I have tried fresh a couple of times and it’s not pretty. I do not get the appeal, not one little bit!
LOL! I hate goat cheese, too.