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One-Pot Green Chili Mac and Cheese: Easy 30-Minute Dinner

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A quick and easy one-pot mac and cheese with a subtle warmth from green chilis. Perfect for busy weeknights, this creamy, comforting dish comes together in 30 minutes with minimal cleanup.

Ingredients

Scale
  • 8 ounces (225g) elbow macaroni (or any small pasta shape like shells or cavatappi)
  • 2 tablespoons (28g) unsalted butter
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) low-sodium chicken or vegetable broth
  • 1 (4-ounce/113g) can diced green chilis, undrained
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups (8 ounces/225g) shredded sharp cheddar cheese
  • ½ cup (2 ounces/57g) shredded Monterey Jack cheese
  • Fresh cilantro, chopped (optional garnish)
  • Sliced green onions (optional garnish)
  • Crumbled cotija cheese or extra shredded cheddar (optional garnish)
  • Hot sauce (optional garnish)

Instructions

  1. Melt the butter: Place your large pot or Dutch oven over medium heat. Add the 2 tablespoons of butter and let it melt completely, swirling the pot occasionally. This should take about 1 minute.
  2. Add the liquid base: Pour in the 2 cups of whole milk and 1 cup of chicken or vegetable broth. Stir to combine. The butter might separate a little at first, but don’t worry—it will come together as it heats.
  3. Season the liquid: Add the 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together. Taste the liquid here—it should be slightly salty and savory. Adjust the salt now if needed.
  4. Add the pasta: Stir in the 8 ounces of elbow macaroni. Make sure all the pasta is submerged in the liquid. Don’t worry if it looks like there isn’t enough liquid—the pasta will absorb it as it cooks, and the starch will help create the creamy sauce.
  5. Add the green chilis: Pour in the entire can of diced green chilis, including the liquid. Stir to distribute them evenly throughout the pot. This is where the magic starts to happen.
  6. Bring to a simmer: Increase the heat to medium-high and bring the mixture to a gentle simmer. You want small bubbles breaking the surface, not a rolling boil. This should take about 3-4 minutes. Watch it carefully so it doesn’t boil over.
  7. Cook the pasta: Once it’s simmering, reduce the heat to medium-low. Cover the pot with a lid and let it cook for 10-12 minutes, stirring every 2-3 minutes. The stirring is crucial—it prevents the pasta from sticking to the bottom and helps release starch for a creamier sauce. You’ll notice the liquid getting thicker and creamier as the pasta cooks.
  8. Check for doneness: After 10 minutes, remove the lid and test a piece of pasta. It should be al dente—tender but with a slight bite. If it’s still too firm, cover and cook for another 2 minutes. The sauce will look thin at this point, but don’t worry—it will thicken as it sits.
  9. Remove from heat: Once the pasta is cooked, take the pot off the burner. This is important—you don’t want to overheat the cheese, which can make it grainy.
  10. Add the cheese: Sprinkle in the 2 cups of shredded cheddar and ½ cup of Monterey Jack cheese. Stir gently but continuously until the cheese is completely melted and the sauce is smooth and creamy. This should take about 1-2 minutes. The residual heat from the pasta and liquid will melt the cheese perfectly.
  11. Rest and serve: Let the mac and cheese sit in the pot for 2-3 minutes. This allows the sauce to thicken to the perfect consistency. Give it one final stir, then serve immediately with your desired garnishes.

Notes

Grate your own cheese for a smooth sauce. Remove the pot from heat before adding cheese to prevent graininess. If sauce is too thick, stir in a splash of warm milk or broth. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: one-pot mac and cheese, green chili mac and cheese, easy weeknight dinner, 30-minute meal, comfort food, creamy mac and cheese

Find it online: https://ovenmila.com/one-pot-green-chili-mac-and-cheese-easy-30-minute-dinner/