Ingredients:
- 8 oz (225g) elbow macaroni or any pasta of your choice
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup chopped green chilies (canned or fresh)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/3 cup chopped fresh cilantro (optional, for garnish)
Instructions:
- Cook the Pasta:
- Cook the macaroni according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
- Prepare the Cheese Sauce:
- In a separate large saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1-2 minutes until it forms a paste and starts to turn golden brown.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Cook the mixture, stirring frequently, until it thickens and begins to bubble.
- Reduce the heat to low and stir in the shredded cheese until it’s completely melted and the sauce is smooth.
- Add Flavor:
- Stir in the chopped green chilies, garlic powder, onion powder, salt, and pepper. Adjust the seasoning according to your taste.
- Combine Pasta and Sauce:
- Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated.
- Serve:
- Transfer the Green Chili Mac and Cheese to a serving dish.
- Garnish with chopped fresh cilantro if desired.
- Serve hot and enjoy!
This recipe offers a perfect blend of creamy cheese sauce with a hint of spice from the green chilies, creating a comforting and flavorful dish that’s sure to be a hit with your family and friends.
