Stovetop Green Chili Macaroni and Cheese
This easy Stovetop Green Chili Macaroni and Cheese is creamy and spicy thanks to two types of cheese and flecks of canned green chiles ready in 20 minutes!
Servings 4 servings
Ingredients
- 1 lb 16 oz macaroni pasta (corckscrews or elbow)
- 4 Tablespoons 1/2 stick unsalted butter
- ¼ cup all-purpose flour
- 1 Tablespoon minced garlic about 3 cloves
- 2 ½ cups milk I used 2%
- 2 cups fontina cheese shredded
- 1 cup sharp cheddar cheese shredded
- 2 4.5 oz cans mild green chilis
- ¼ teaspoon cayenne pepper
- pinch of nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Italian panko breadcrumbs
Instructions
- Bring a large stock pot of water to a rolling boil and add in pasta. Cook for 7-8 minutes, or until al dente. Drain and set aside in large bowl.
- In a large saute pan, melt butter over medium heat. Add flour and cook for 2 minutes, whisking occasionally. Add minced garlic and whisk once more.
- Add milk to butter-flour mixture and turn up heat to medium-high. Whisk mixture occasionally for 3-4 minutes or until boiling and sauce has thickened. Remove from heat and whisk in two cheeses until smooth.
- Stir in canned green chilis, cayenne, nutmeg, salt and pepper. Mix cheese-chili sauce with macaroni noodles. Let noodles and cheese mixture sit for 2-3 minutes before serving. Top with a sprinkle of breadcrumbs and serve!
Notes
Use corkscrew pasta or elbow macaroni. Cook according to package directions.