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!
1 lb (16 oz) macaroni pasta (corckscrews or elbow)
4 Tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 Tablespoon minced garlic (about 3 cloves)
2 1/2 cups milk (I used 2%)
2 cups fontina cheese, shredded
1 cup sharp cheddar cheese, shredded
2 (4.5 oz) cans mild green chilis
1/4 teaspoon cayenne pepper
pinch of nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup Italian panko breadcrumbs
- 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!
Use corkscrew pasta or elbow macaroni. Cook according to package directions.
Keywords: easy, canned chilis, comfort food, mac and cheese