I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Green Chili Mac & Cheese
...in your mind.
You must accept cookies to see this video.
Green Chili Mac & Cheese

Green Chili Mac & Cheese

This recipe is from my friend Doug from Rogue Cookers, and is his Green Chili Mac and Cheese. Oh, and it's smoked also a no-boil recipe. And if you don't have an smoker - just do the same everything in a 300 degree oven. It's cheesy, smoky, a little spicy, and ridiculously easy. So what are we waiting for?

‍

Serves 10

Ingredients

  • 6 tablespoons butter                                                                  
  • 16 ounces pasta - something that'll hold the sauce              
  • 2.5 cups half n half
  • 2 cups heavy whipping cream                                                                  
  • 12-16 ounces roasted chopped green chilis                                    
  • 24 ounces shredded smoked cheddar cheese
  • 12 ounces shredded smoked mozzarella
  • 8 ounces cream cheese
  • 2 tablespoons Doug’s Dust

 

‍

Directions

  1. Heat smoker to 300
  2. Put 6 tablespoons of butter in the bottom of an oven proofdish (a cast iron pan is ideal) and then into the smoker
  3. Once melted, add the noodles, half-and-half, heavy cream,most of the cheddar and mozzarella, and all the cream cheese in little chunks
  4. Add the chilis, mix really well then put back into the smoker, and stir every 20 minutes for an hour and a half. If it starts looking a little dry, a little more half n half or even some chicken or vegetable broth will work
  5. After 1 ½ hours, stir once more, then sprinkle the rest of the cheddar and mozzarella over the top, plus a light dusting of Doug’s Dust - let it go another 10–15 minutes until the top gets gooey and melted
  6. Go for it