Green Chile Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy stovetop mac and cheese enriched with green chiles and melted Monterey Jack and Pepper Jack cheeses. Rich and spicy with a crispy panko topping. A comforting vegetarian main dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound elbow macaroni or small shells
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 ½ cups whole milk (warmed slightly)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 ½ teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 (4-ounce) cans diced mild green chiles, drained
- 2 ½ cups freshly shredded Monterey Jack cheese
- 1 cup freshly shredded Pepper Jack cheese
- 1 cup panko breadcrumbs
- 1 tablespoon salted butter
- Pinch garlic powder
- Pinch onion powder
- Pinch cumin
- Pinch salt
- Chopped cilantro, sliced jalapeño
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1003mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 178mg
- Calcium
- 464mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1003MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.