I got this mac and cheese recipe from a friend of mine. The addition of green chiles really puts a surprising spin on this classic dish. My kids really enjoy it, and it's one of my favorite indulgences! Enjoy!


Recipe Summary

40 mins
50 mins
10 mins
1 9x13-inch baking pan


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan with cooking spray.

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  • Combine heavy cream, Mexican cheese, pepper Jack cheese, green chiles, Greek yogurt, flour, salt, and black pepper in a large bowl. Add the cooked macaroni and stir well. Pour into the prepared baking pan.

  • Bake in the preheated oven until cheeses are melted, about 20 minutes. Turn on the oven's broiler. Broil until cheese on top is nicely browned, about 5 minutes more.

Cook's Notes:

Feel free to substitute Greek yogurt with sour cream.

I like to add 2 boneless, skinless chicken breasts, cooked and shredded, to make this more of a main dish.

If you like it spicy, feel free to add more pepper, or even a dash of cayenne. I'm usually cooking for kids so I tend to go mild by default.

Nutrition Facts

539 calories; protein 16.7g; carbohydrates 33.9g; fat 37.7g; cholesterol 128.5mg; sodium 749.1mg. Full Nutrition