One Pot Green Chile Mac and Cheese
Creamy mac n cheese with spicy green chile sauce
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.