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Green Chile Macaroni and Cheese

A person scooping a spoonful of green chile macaroni and cheese from a bowl.
For this green chile macaroni and cheese, Lisa Fain mixes Anaheim peppers, Cheddar and Monterey Jack cheeses, onions, cream, spices, snd a topping of finely crushed tortilla chips.
Lisa Fain

Prep 30 mins
Cook 15 mins
Total 45 mins
Tex Mex
8 servings
582 kcal


  • 2 cups elbow macaroni
  • 1 tablespoon (1/2 oz) unsalted butter
  • 1/4 cup diced yellow onion
  • 2 cloves garlic minced
  • 8 Anaheim chiles (about 1 lb | 454 g)* roasted, peeled, seeded, and finely diced, or more or less to taste
  • 1 1/2 cups heavy cream
  • 8 ounces Monterey Jack cheese shredded
  • 8 ounces white Cheddar cheese shredded
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1 cup finely crushed tortilla chips
  • Chopped fresh cilantro for garnish


  • Bring a large pot of salted water to a boil and add the macaroni. Cook according to the package directions until al dente, then drain the pasta.
  • Meanwhile, in a large, broiler-safe skillet set over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and chiles and cook for 30 seconds more. Add the pasta, cream, half the Monterey Jack, and half the Cheddar. Cook, stirring, until the cheeses have melted, about 2 minutes. Stir in the salt, cumin, and cayenne, and then taste and adjust the seasonings if desired.
  • Position an oven rack 6 inches (15 cm) from the upper heating element and preheat the broiler.
  • Sprinkle the macaroni with the remaining Monterey Jack and Cheddar and then with the crushed tortilla chips. Place the skillet under the broiler and cook until the cheese is lightly browned and bubbling, 1 to 2 minutes. Garnish with cilantro and serve warm.


*What can I substitute for Anaheim peppers? 
The best substitutes are poblano and cubanelle peppers. In a pinch, bell peppers may even work but won't give you the heat you might be seeking.