You guys, we need to talk about this recipe. No, actually, go make it first and then we’ll talk. Just kidding, you can read this first but if you ran off to make it right away, I wouldn’t blame you because this is honestly my new favorite mac and cheese recipe. All you need are five ingredients, six if you count black pepper. You don’t need to make a roux, there’s no butter, it’s just so. dang. easy. Here’s what you have to do. Start by boiling pasta – I like to use whole wheat, but if white pasta is your thing, go for it! Once that’s cooked, all that’s left to do is mix it with shredded cheese and green chiles. Dump that into the pan and pour milk over it. That’s right, just go on and pour the milk right on top. The magic happens while you bake this macaroni and cheese and it turns into a creamy, cheesy, flavorful concoction. The green chiles add the perfect amount of flavor – you wouldn’t believe how fast this disappears! It’s similar to my easiest ever baked macaroni and cheese which so many of you have tried and loved. I answer a lot of the standard questions on that post that will also apply to this post, but by far the most common one is, “Can I make this ahead?” The answer is yes! I would personally cook the pasta and mix it with all the other ingredients except milk, put it in the baking dish and cover and refrigerate up to 24 hours. When you’re ready to bake, get it out of the fridge and let the glass pan come to room temperature. Pour the milk on top, sprinkle with remaining cheese, and bake. Whether you want to make green chile mac and cheese for Cinco de Mayo or any other night, your entire family will love this twist on the classic baked macaroni and cheese.
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