Name: Crusty Baked Green Chile Pepper Jack Mac and Cheese (Standard)
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Dried elbow macaroni; 4 tbsp Unsalted butter; 1/4 cup All-purpose flour; 3 cups Whole milk; 4 cups Shredded Pepper Jack cheese; 1 cup Canned diced green chiles; 1/2 cup Panko breadcrumbs

Recipe tier

A straightforward, comforting baked mac and cheese featuring canned green chiles and mild Pepper Jack for consistent heat.

Total 45 min

Serves 6 servings

Steps 4

Ingredients 7

Soundtrack the cook

Dinner party · 61 minutes

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

Prep 13m Cook 32m Plate 5m Reset 10m

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Pasta
1 lb 450 g Dried elbow macaroni
Sauce
4 tbsp 55 g Unsalted butter
cup 30 g All-purpose flour
3 cups 710 mL Whole milk
4 cups 450 g Shredded Pepper Jack cheese
1 cup 225 g Canned diced green chiles
Crust
cup 60 g Panko breadcrumbs

Equipment

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Instructions

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Boil the Pasta in salted water for 2 minutes less than package instructions to ensure it remains al dente; drain and set aside.
In a saucepan, melt the butter for the Sauce, whisk in the flour for 1 minute, then gradually add milk, whisking until thickened.
Remove Sauce from heat, stir in 3 cups of Pepper Jack and all green chiles, then fold in the drained pasta.
Transfer to a baking dish, top with the remaining 1 cup of cheese and the Panko, then bake at 400 degrees Fahrenheit for 15 minutes until the top is bubbling and browned.