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Best Mac and Cheese
Living in the Southwest I am surrounded by delicious flavorful foods. Once such food that is everywhere is green chile. This delicious pepper bought in bulk during fall is roasted, chopped, and frozen for a years’ worth of tasty eating! And we do eat it on everything! From burgers, burritos, and stew (my fave!), to cakes and cookies (weird but true!). It is extra tasty in mac and cheese! Add a little bacon and oh my – it’s one of the best dishes around!Green Chile Mac and Cheese is so good you need to try it ASAP!
When I get mac and cheese at a restaurant I look for several things- is it creamy, is it flavorful, and how are the noodles? So when making mac and cheese at home, I know I have to have the best answers to all of these questions. Not only is this an easy mac and cheese (meaning there isn’t a roux/ no flour sauce), but it’s creamy, it’s got loads of delicious flavor, and the noodles are perfect!
Let’s talk noodles for a second- I use Skinner Large Elbow Noodles for this mac and cheese. They are perfect- large, easy to cook, and just all around the best. It’s great tasting pasta that makes a great meal every time. For a limited time, you can save on any Skinner product at Walmart! Click here to earn on Ibotta!
Skinner Pasta is available in Texas and surrounding states and is perfect for weeknight meals or for any special occasion dishes.
How to make the best mac and cheese:
- Cook your Skinner pasta
- Mix together the sauce ingredients
- Shred your cheese
- Cook your bacon
- Combine drained pasta with the sauce, cheese, bacon, and green chile
- Enjoy!
Should I rinse the pasta or not after it’s cooked?
Don’t rinse the pasta. Rinsing removes the starch but we want the starch to help the cheese stick to the noodles. Rinsing also cools the pasta down and we don’t want that.
Pre-Shredded Cheese or Shred your own cheese?
I recommend shredding your own cheese for this recipe. Pre-shredded cheese usually has flour or corn starch on it to keep it from sticking together in the bag which will cause the sauce to become lumpy/clumpy. So freshly grated is best.
Green Chile- fresh or canned?
Living in the Southwest there is fresh green chile always available or if it’s not I have some in my freezer. If you don’t have fresh/frozen green chile you can find it canned in the grocery store. Fresh will have more flavor but canned will work too. If you buy fresh check out my tips on how to roast, freeze, and store it!Something else I love about this recipe is that it’s a Stove Top Mac and Cheese- which comes together really fast and is perfect for a delicious dinner.
If you like this recipe make sure to check out these other tasty treats:
- Best Crispy Chicken Tenders
- Easy Cheese Biscuits
- Cream Cheese Stuffed Mushrooms
- Easy Spinach Dip
- Blue Cheese Apple Chutney Burger
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The Best Mac and Cheese
The Best Mac and Cheese, this mac and cheese is easy to make, extra creamy, has the perfect noodles, and includes delicious green chile and bacon!
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Servings: 8 servings
Ingredients
- 12 oz bag Skinner Large® Elbow Noodles
- 4 tbs butter
- 2 eggs
- 6 oz evaporated milk
- 1 teaspoon hot sauce
- 2 teaspoon salt- divided
- 1 teaspoon pepper
- ¾ teaspoon dry mustard
- 8 oz smoked gruyere freshly grated
- 8 oz cheddar cheese freshly grated
- 1 cup chopped green chile
- 6 oz bacon cooked and crumbled
Instructions
- In a large stock pot combine 4 quarts of water to boil and 1 teaspoon salt to a boil.
- Once boiling add in the pasta and cook for 7 minutes- you want the pasta cooked but not mushy/overcooked.
- While pasta is cooking whisk together the eggs, evaporated milk, hot sauce, remaining 1 teaspoon of salt, pepper, and dry mustard. Now is also a great time to shred the cheese.
- Once finished cooking drain the pasta but do not rinse.
- Return the pasta to the empty stock pot and add the butter. Stir the pasta and butter, making sure the butter coats the pasta well.
- Add in the egg mixture, shredded cheese, bacon, and green chile. Stir over low heat until cheese is melted.
- Enjoy!
Notes
Lisa’s Tips and Tricks
• Don’t rinse your pasta after it’s done cooking- we want the starch to stay on the noodles• I use smoked gruyere cheese in this recipe but you can use regular gruyere or just an extra 8oz of cheddar if that’s all you have.
• Gruyere melts wonderfully and is extra tasty but cheddar will taste delicious too!
Nutrition
Calories: 580kcal | Carbohydrates: 36g | Protein: 27g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 137mg | Sodium: 582mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 848IU | Vitamin C: 3mg | Calcium: 563mg | Iron: 1mg
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