Southwest Green Chile Mac Skillet (Print)

Creamy macaroni skillet infused with roasted green chiles, bold southwest spices, and a crispy breadcrumb topping.

# Components:

→ Pasta

01 - 8 oz elbow macaroni

→ Cheese Sauce

02 - 2 tbsp unsalted butter
03 - 2 tbsp all-purpose flour
04 - 2 cups whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1 cup shredded Monterey Jack cheese
07 - 4 oz cream cheese, cubed

→ Vegetables and Flavorings

08 - 1 tbsp olive oil
09 - 1 small yellow onion, finely diced
10 - 2 cloves garlic, minced
11 - 1 can (4 oz) diced roasted green chiles, drained
12 - 1 small red bell pepper, diced
13 - 1 jalapeño, seeded and minced (optional, for extra heat)

→ Southwest Spices

14 - 1 tsp ground cumin
15 - 1 tsp smoked paprika
16 - 1/2 tsp chili powder
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper

→ Topping

19 - 1/2 cup panko breadcrumbs
20 - 1 tbsp unsalted butter, melted
21 - 2 tbsp chopped fresh cilantro (optional)

# Directions:

01 - Preheat oven broiler to high.
02 - Cook macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
03 - In a large oven-safe skillet, heat olive oil over medium heat. Add onion, red bell pepper, and jalapeño (if using). Sauté for 4–5 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in green chiles, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to bloom spices.
05 - Push vegetables to the side of the skillet. Add butter to the empty side and melt. Stir in flour to make a roux, cooking for 1 minute.
06 - Gradually whisk in milk and bring to a simmer, stirring until thickened (about 3–4 minutes).
07 - Lower heat and add cream cheese, cheddar, and Monterey Jack. Stir until fully melted and smooth.
08 - Add drained macaroni, stirring to combine evenly with sauce and vegetables.
09 - In a small bowl, mix panko with melted butter. Sprinkle evenly over the macaroni mixture in the skillet.
10 - Broil for 2–3 minutes until the topping is golden brown.
11 - Remove from oven, garnish with fresh cilantro if desired, and serve hot.

# Expert Advice:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses staple pantry ingredients with a southwestern twist
  • One skillet meal means minimal cleanup
  • Creamy cheese sauce with a perfect kick of heat
  • Crispy panko topping adds delightful texture contrast
02 -
  • Can be prepared in advance up to the broiling step
  • Perfect for using leftover roasted chicken or grilled vegetables
  • Freezes beautifully for up to 3 months in airtight containers
  • Makes incredible next day leftovers as flavors continue to develop
  • Easily doubled for feeding a crowd in a larger skillet or baking dish
03 -
  • The key to preventing a grainy cheese sauce is to remove the skillet from heat before adding cheese and incorporating it gradually.
  • Preheating your milk in the microwave for 45 seconds before adding it to the roux also helps create a silky smooth sauce.
  • For the ultimate flavor boost, toast your panko in a dry skillet before mixing with butter to add another dimension of nuttiness.
  • Trust your nose when blooming spices the moment they become intensely fragrant is the perfect time to move to the next step.

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