Green Chile Macaroni and Cheese

Yields 8

Prep Time 20 min

Cook Time 25 min

Total Time 45 mins

A stovetop version of mac and cheese with a spicy green chile flavor.


  • 2 whole fresh Poblano chile for roasting, plus 1/2 cup chopped fresh Poblano chile
  • 2 Tbsp corn oil
  • 1/2 cup chopped red bell pepper (about one whole pepper)
  • 1/2 cup chopped red onion
  • 2 garlic clove, minced
  • 1 cup fresh or frozen (thawed) corn kernels
  • 1.5 cups heavy cream
  • 12 oz macaroni, cooked (I like rigatoni better than smaller noodles)
  • 1 cup blended Mexican cheeses or Monterey Jack


  1. Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic or brown paper bag and seal. Let stand 15 minutes.
  2. Peel, seed and coarsely chop the roasted chiles and put in processor. Add whipping cream and process until smooth.
  3. Heat oil in large, heavy saucepan over medium high heat.
  4. Add 1/2 cup chopped raw Poblano chile, red bell pepper, onion and garlic. Saute until soft about 4 minutes.
  5. Add corn, stir for 1 minute.
  6. Add the cream/chile puree and bring to a boil.
  7. Add macaroni and cheese and stir til cheese is melted and mixture is heated through.
  8. Season with salt and pepper.
  9. Garnish with a dollop of sour cream and a sprig of cilantro.

Recipe Notes

I doubled this recipe and let's just say I'm glad I did!

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