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Macaroni and Cheese with Green Chilies
...in your mind.
Macaroni and Cheese with Green Chilies

Macaroni and Cheese with Green Chilies


  • 3 tablespoons butter, divided
  • 1 cup diced onion
  • 10 ounces pasta, I used orecchiette but you can use anything you like
  • 2 tablespoons all-purpose flour
  • 1-1/2 cup milk
  • 4 ounce can green chilies
  • 1 cup shredded Colby/Jack cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt and pepper
  • 1/4 cup Panko bread crumbs
  • 1/4 teaspoon chipotle chili powder


  1. Preheat oven to 350
  2. Melt 2 tablespoons butter in a medium sized pot and add onions and cook until softened about 5 minutes
  3. Stir in flour mixing well to make a roux (a dry paste), and slowly whisk in milk
  4. Once it starts to thicken, add chilies and cheese, mix well
  5. Cook pasta according to package directions, then drain reserving about a cup of the pasta water
  6. Add the cooked pasta to the sauce with the mustard and season to taste with salt & pepper
  7. Put into an 8x8 casserole dish or cast iron skillet
  8. Melt 1 tablespoon butter, mix with Panko crumbs and chipotle powder, spread on top of pasta
  9. Bake until top is brown and crispy – maybe 20 minutes.