For my husband’s birthday this past weekend I wanted to prepare something special. A great steak was the obvious centerpiece, but I also wanted a side that felt indulgent and memorable. I considered classic cheesy potatoes or a baked potato, but ultimately I chose pasta — specifically a creamy, cheesy mac and cheese with a bright, smoky kick from green chiles. It paired beautifully with the steak and gave the meal a comforting, homemade feel.
I wanted the flavors to stand up to a hearty steak, so I leaned into a rich cheese sauce and added a small can of diced green chiles for brightness and mild heat. To finish, I sprinkled panko breadcrumbs on top and baked the casserole until it was bubbling and the topping was golden and crisp. The result was a flavorful side dish that felt both familiar and a little adventurous — perfect for a special dinner.
Green Chile Mac and Cheese
Ingredients
Use quality ingredients for the best flavor. The amounts below are flexible depending on how saucy or cheesy you prefer the finished dish.
- 8–10 ounces macaroni or similar short pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred for creaminess)
- 1/2 cup sour cream
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 to 1.5 cups shredded cheese (a blend of sharp cheddar and Monterey Jack works well)
- 1 small can (about 4 ounces) diced green chiles, drained
- 1/2 to 3/4 cup panko breadcrumbs for topping
Instructions
Preheat your oven to 375°F (190°C). Prepare a casserole dish by lightly greasing it or spraying with a bit of oil.
Bring a large pot of salted water to a boil. Add the macaroni and cook for approximately 6 minutes, or until just shy of al dente. Drain the pasta and set aside while you make the sauce.
In a large skillet over low heat, melt the butter. Sprinkle in the flour and whisk continuously for 3–4 minutes to form a light roux — this will thicken the sauce and eliminate the raw flour taste.
Slowly pour in the milk while whisking to avoid lumps. Continue to cook and whisk for about 5 minutes, until the sauce has thickened to a creamy consistency. Remove from heat and whisk in the sour cream, paprika, garlic powder, salt and pepper. Stir until smooth.
Add the shredded cheeses a handful at a time, stirring until fully melted and incorporated. Fold in the drained green chiles. Taste and adjust seasoning if needed.
Combine the cooked macaroni with the cheese sauce, stirring gently to coat the pasta evenly. Transfer the mixture to the prepared casserole dish. Evenly sprinkle panko breadcrumbs over the top for extra crunch.
Bake in the preheated oven for 25 minutes, until the casserole is bubbling and the top is lightly golden. For a deeper golden crust, switch the oven to low broil and broil for an additional 4–5 minutes — watch closely to prevent burning.
Serving Tips
This green chile mac and cheese is a satisfying side for grilled or pan-seared steaks, roasted chicken, or simply served with a crisp green salad. Leftovers reheat well in the oven or in a covered skillet over low heat; add a splash of milk if the sauce tightens up.
Notes
If you prefer a milder flavor, use half the amount of green chiles or choose a mild variety. For extra depth, try adding a teaspoon of Dijon mustard to the sauce or a pinch of smoked paprika. Panko creates a lighter, crunchier topping than regular breadcrumbs, but either will work in a pinch.
ENJOY!