Fall is one of my favorite seasons and for me means green chile season. I love getting a bushel of freshly roasted Hatch Green Chiles and enjoying the amazing smell the car ride home. Freshly roast chiles really are the key to delicious homemade green chile. I like to make a big batch so that I can freeze some of it and enjoy it in other recipes. I’ve honestly been dreaming of making this recipe for months and was so excited with how it turned out. The cheese sauce is perfectly smooth and creamy and then the green chile adds a little spice and extra flavor. Plus top it off with some crispy bacon and you have a bowl full of pure goodness.
One Pot Green Chile Mac and Cheese
Creamy mac n cheese with spicy green chile sauce
Servings 3 servings
Ingredients
- 12 oz medium shells or shellbows
- 1/2 cup milk
- 1 cup green chile sauce If you want it a little spicier I added an extra 1/4 cup green chile
- 2 oz cream cheese
- 1 cup shredded smoked gouda cheese
- 1 cup shredded sharp white cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 slices bacon optional
Instructions
- In a medium-large pot bring 2 1/12 cups of water to a boil if cooking shellbows and only 2 cups of water for medium shells. Add pasta and boil for 6 minutes. Stir regularly to make sure the pasta evenly gets cooked. The pasta will just barely be covered by the water and as it cooks some of the water will evaporate.
- After 6 minutes add the milk, green chile, and cream cheese. Continue cooking on high and stir to combine all the ingredients. If using medium shells cook for 3-4 more minutes. If using Shellbows you will continue cooking for 8 more minutes.
- Remove from heat and slowly stir in the cheese adding a small handful at a time. Stir until cheese is all melted. If sauce is runny allow to cool for a few minutes and then stir again.
- While the pasta is cooking cook 3 pieces of bacon. I cooked mine in the microwave by placing the bacon on a paper towel and covering with another paper towel. Cook for 4-5 minutes until crispy. Allow to cool and then crumble into small pieces.
- Scoop mac and cheese into bowls, top with crumbled bacon and enjoy! If enjoying leftovers I pour a little milk over top to help it stay creamy with microwaving the next day.
