Creamy Green Chile Macaroni and Cheese

I love this stovetop version of Mac and Cheese with Green Chiles; it’s lightly spicy, warm, creamy, and delicious.

This green chile macaroni and cheese turned out even better than I expected. It’s one of my favorite takes on mac and cheese: made entirely on the stovetop, not baked, which keeps the sauce especially creamy and full of flavor. It’s the kind of dish I could happily finish straight from the pan.

The recipe features roasted Poblano chiles and red bell pepper, giving it a gentle, smoky heat and an appealing sweetness from the red pepper and corn. I rarely cook with peppers because their aroma used to bother me, but this preparation won me over: the chiles are roasted, pureed with cream, and balanced by cheese and a touch of sweetness from the corn. The heat is mild enough that a dollop of sour cream on top is a lovely complement.

The original recipe appeared in the RSVP section of an older Bon Appétit magazine, and it was inspired by a restaurant version from The Roaring Fork in Scottsdale, Arizona. I’ve made only a small tweak of my own—adding sour cream as a garnish—and it’s optional but highly recommended. The technique keeps everything smooth and saucy, and the finished dish has a pleasant, layered flavor rather than one flat, overpowering note.

This stovetop mac and cheese is ideal when you want a quick, satisfying dinner that still feels special. Roasting the Poblanos over a gas flame or under a broiler brings out their smoky character and makes them easy to peel. Pureeing the roasted chiles with heavy cream creates a silky green chile cream that becomes the foundation for the sauce. Sauteed onion, red bell pepper, a bit of raw chopped Poblano for texture, and sweet corn all get folded into the sauce with the cooked pasta and shredded cheese. The result is creamy, slightly spicy, and bright with a touch of corn sweetness.

Serve this as a main course or a hearty side. It pairs well with a simple green salad or roasted vegetables. If you like more heat, add an extra roasted Poblano or a pinch of cayenne. If you prefer milder flavors, reduce the amount of fresh Poblano in the saute step or omit the sour cream garnish. Either way, the dish keeps its creamy character and smoky chile notes.

Green Chile Macaroni and Cheese

Stovetop mac and cheese with a smoky green chile cream, red pepper, onion, and sweet corn. Serves about 8.

Ingredients

• 2 whole fresh Poblano chiles for roasting (reserve about 1/2 cup chopped fresh Poblano for the saute)
• 2 Tbsp corn oil
• 1/2 cup chopped red bell pepper (about one pepper)
• 1/2 cup chopped red onion
• 2 garlic cloves, minced
• 1 cup fresh or frozen corn kernels, thawed if frozen
• 1 1/2 cups heavy cream
• 12 oz cooked macaroni (or use rigatoni for a heartier bite)
• 1 cup blended Mexican cheeses or Monterey Jack, shredded
• Salt and pepper, to taste
• Sour cream and cilantro for garnish (optional)

Instructions

1. Char the whole Poblano chiles directly over a gas flame or under a broiler until the skin is blackened on all sides. Transfer the chiles to a sealed plastic or paper bag and let them steam for 15 minutes.
2. Peel the chiles, remove the seeds and stems, and coarsely chop the flesh. Put the roasted chile in a blender or food processor, add the heavy cream, and process until smooth to make a green chile cream.
3. Heat the corn oil in a large heavy saucepan over medium-high heat.
4. Add the reserved 1/2 cup chopped raw Poblano, chopped red bell pepper, chopped red onion, and minced garlic. Sauté until the vegetables are soft, about 4 minutes.
5. Add the corn and stir for about 1 minute to warm through.
6. Pour in the cream and roasted chile puree and bring the mixture to a gentle boil, stirring to combine.
7. Add the cooked pasta and shredded cheese. Stir until the cheese melts and the mixture is heated through and evenly sauced.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with a dollop of sour cream and a sprig of cilantro if you like.

Notes

This recipe scales well—doubling it is a good idea if you’re serving a crowd or want leftovers. If you prefer a smoother texture, puree a larger portion of the roasted chiles with the cream. For more pronounced heat, include a small jalapeño or use two roasted Poblanos instead of one. The red bell pepper and corn provide balance and sweetness that make this version uniquely satisfying.

More ideas

If you love mac and cheese variations, try adding cooked shredded chicken, crisped bacon, or a spoonful of caramelized onions. A squeeze of lime or a few chopped fresh herbs on top brightens the dish and complements the smoky chiles.