Southwestern Macaroni and Cheese with green chilies is a fun, spicy twist on a family favorite: mac and cheese. This comfort food side dish pairs with just about anything and feeds a crowd!
Macaroni and cheese is truly my guiltiest pleasure. I was at a wedding last weekend and they had a macaroni and cheese bar with all the fixin’s. Stop. The. Presses. Any kind of pasta covered in creamy, cheesy sauce is my heaven on earth. One of the best things about mac and cheese is that you can essentially throw anything into it and it’s still deadly – bacon, onion, jalapeno, tomatoes, you name it.
I’ve made this recipe for Southwestern Macaroni and Cheese a handful of times now and I think I won Austin over with it. As with any good Southwestern dish, the question is green chilies or red? For this recipe, I use green chilies and cumin for just the right amount of Southwestern flair without overpowering the star – cheese. That makes it the perfect side to any dinner (i.e. barbecue, Mexican, Southern food).
Let’s talk cheese, please.
For this recipe, I use two cups of Monterey jack and one of sharp cheddar for a little zing. You can also use pepper jack, all cheddar, white cheddar, etc. Just remember you’re going for that Mexican/Southwest flavor so steer clear of anything smoky or nutty. With that said, I don’t think you can go wrong with cheese here… as long as it’s freshly grated. I KNOW it’s so much easier to buy cheese pre-shredded at the store but when you’re making macaroni and cheese, you don’t want all the “extras” that are tossed in to kill your vibe.
This recipe is for a BAKED macaroni and cheese. It’s never as creamy as a stovetop because the idea is that all the ingredients are baked together in a heaping spoonful of cheesy, carby goodness. And it’s great for parties and potlucks. With that said, you don’t HAVE to bake it; you can eat it right of the wooden spoon in all its gooey, creamy glory 😉
Check out the recipe below and let me know what you think in the comments section. If you make this at home, post a picture to Instagram and tag me @bluecheesebungalow.
Kelsey Renee
Southwestern Macaroni and Cheese with Green Chilies
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ½ teaspoon ground mustard
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 ounces cream cheese
- 1 cup sharp cheddar (grated)
- 2 cups Monterey jack (grated)
- 2 – 4 ounce cans diced green chilies (drained)
For the topping
- 4 tablespoons butter
- 1 sleeve ritz crackers (crushed)
Instructions
- 1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
- 2. Prepare macaroni according to package directions for al dente pasta. Drain and set aside.
- 3. In a large pot over medium heat, melt 4 tablespoons butter. Stir in flour to create a roux.
- 4. Whisk in milk and bring to a low boil.
- 5. Once boiling, remove from heat. Whisk in mustard, cumin, salt and pepper. Then add cream cheese, cheddar and Monterey jack a little at a time. Stir consistently until all cheese is melted.
- 6. Once cheese is completely melted, fold in cooked pasta and green chilies. Pour directly into prepared baking dish.
- 7. For the topping: melt butter in a small microwave safe bowl. Stir in crushed Ritz crackers. Sprinkle evenly over top of the macaroni and cheese.
- 8. Bake for 25 minutes uncovered or until golden brown.
- 9. Serve immediately and enjoy!
Looking for a traditional macaroni and cheese recipe? Check out one of my most popular recipes – Southern Style Macaroni and Cheese
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