Name: Creamy Stovetop Green Chile Pepper Jack Mac and Cheese (Standard)
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Dried elbow macaroni; 2 tbsp Unsalted butter; 2 tbsp All-purpose flour; 1.5 cups Whole milk; 4 oz Canned mild diced green chiles; 8 oz Pepper Jack cheese, shredded

Recipe tier

A quick, comforting stovetop mac featuring canned green chiles and mild Pepper Jack for everyday ease.

Total 25 min

Serves 4 servings

Steps 4

Ingredients 6

Soundtrack the cook

Soul kitchen · 40 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 7m Cook 18m Plate 5m Reset 10m

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Pasta
1 lb 450 g Dried elbow macaroni
Sauce
2 tbsp 28 g Unsalted butter
2 tbsp 15 g All-purpose flour
1.5 cups 355 mL Whole milk
4 oz 115 g Canned mild diced green chiles
8 oz 225 g Pepper Jack cheese, shredded

Equipment

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Instructions

🎙️ Cook with voice coach

Boil a large pot of salted water and cook the Pasta until al dente, then drain.
In the same pot, melt the butter from Sauce, whisk in the flour, and cook for 1 minute to remove the raw taste.
Gradually whisk in the milk from Sauce, simmering over medium heat until slightly thickened, about 3 minutes.
Remove from heat, stir in the green chiles and cheese from Sauce, whisking until the cheese is melted and the sauce is glossy, then fold in the cooked pasta until fully coated.