Name: One-Pot Green Chile Pepper Jack Mac and Cheese (Standard)
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; 4 cups chicken broth; 1 cup whole milk; 4 oz canned diced green chiles; 8 oz shredded Pepper Jack cheese

Recipe tier

A quick, creamy stovetop mac and cheese utilizing pasta starch to emulsify a simple sauce with canned chiles.

Total 20 min

Serves 4 servings

Steps 4

Ingredients 5

Soundtrack the cook

Soul kitchen · 34 minutes

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

Prep 6m Cook 14m Plate 5m Reset 10m

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Pasta and Liquid
1 lb 450 g elbow macaroni
4 cups 950 ml chicken broth
1 cup 240 ml whole milk
Flavor and Cheese
4 oz 115 g canned diced green chiles
8 oz 225 g shredded Pepper Jack cheese

Equipment

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Instructions

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Combine pasta, chicken broth, and milk in a large pot over medium-high heat and bring to a simmer.
Cook, stirring frequently to prevent sticking, until the pasta is al dente and the liquid has reduced into a thick, starchy sauce, approximately 10 to 12 minutes.
Remove from heat and stir in the canned diced green chiles.
Add the shredded Pepper Jack cheese in two batches, stirring constantly until the cheese is fully melted and the sauce is glossy and coats the noodles.