Green Chili Mac and Cheese
Hey there! So, let me tell you about this time I decided to spice things up with my usual mac and cheese. I’m talking about adding green chilies to the mix, and let me just say, it was a game changer. Who knew? I have this memory from a chili cook-off where I tried a green chili dish that rocked my world, and I thought – why not throw that into my mac and cheese? Best. Decision. Ever. Plus, it’s a great way to use up those canned chilies hidden in the back of the pantry!
Why You’ll Love This
I whip this up whenever I’m craving a little comfort with a kick. My family goes nuts for it – especially on those cozy movie nights when we’re all cuddled up on the couch (with a big bowl each, obviously). And honestly, it’s not just the taste that’s amazing. It’s super easy to make, even for a lazy evening. I remember the first time I made it, I was a bit skeptical about the spice, but it was just perfect. You know, like Goldilocks style!
What You’ll Need
- 1 package of macaroni (I go for about 250g, but you do you)
- 2 cups shredded cheddar cheese (sharp is my go-to, but mild works fine too)
- 1 cup milk (whole milk or cream if you’re feeling fancy)
- 1 can of diced green chilies (or fresh if you’re feeling adventurous)
- 2 tbsp butter (my grandma swore by salted, but honestly, any will do)
- Salt and pepper to taste
- Optional: a sprinkle of breadcrumbs for some crunch
Let’s Get Cooking
- First things first, cook your macaroni according to the package directions. You know the drill – boiling water, pasta in, stir occasionally.
- Once your pasta is just about done, start on the cheese sauce. Melt the butter in a pot over medium heat, then stir in the milk. Here’s where I usually sneak a taste of the milk – it’s just so creamy!
- Slowly add in the cheese, stirring constantly. Don’t worry if it looks a bit lumpy at first; it all comes together.
- Toss in those green chilies – this is the part where the magic happens. Mix it all up until it’s smooth.
- Drain the pasta and add it to your cheesy concoction.
- If you’re using breadcrumbs, sprinkle them over the top and throw the whole thing under the grill for a couple of minutes until golden and bubbly.
Notes From My Kitchen
Okay, so I once forgot to drain the pasta properly – trust me, it still tasted good, but a bit soupy! Also, if you’re out of milk, a combination of water and a splash of cream can save the day (just saying).
Fun Variations
I’ve tried adding bacon bits, which was a major win. I also experimented with jalapeños once – not so much. Stick with the green chilies for a more subtle kick. Oh, and a handful of chopped cilantro on top for a fresh zing? Yes, please!
Got the Tools?
No worries if you don’t have a cheese grater on hand; I’ve been known to use a vegetable peeler in a pinch. It’s a bit of a faff, but it works!
Keep It Fresh
Store any leftovers in the fridge, covered. Though honestly, in my house, it never lasts more than a day! If you manage to save some, it reheats pretty well – just add a splash of milk to keep it creamy.
What to Serve It With
We usually pair this with a simple green salad (because balance, right?), or sometimes, I just dig in with a spoon; let’s be real here.
Pro Tips from Experience
I once tried rushing the cheese melting step and regretted it – the sauce was grainy. Take your time with the cheese; it’s worth it. And, a tiny bit of nutmeg can surprisingly elevate the flavor profile!
FAQs Answered
Can I use another type of cheese? Absolutely! Mix it up with Monterey Jack or even a bit of mozzarella for a stretchier texture.
How spicy is this? Honestly, it’s pretty mild. But if you’re sensitive, start with half the chilies and add more to taste.
What if I don’t have green chilies? You can substitute with a mild salsa or even a diced bell pepper for a crunchier twist!
