The Recipe Rebel / Dinner
written by Ashley Fehr
5 from 1 vote
Prep Time 10 minutes mins
Total Time 30 minutes mins
Servings 8
Jump to Recipe
Last updated on June 8, 2020
A super creamy macaroni and cheese with a bit of kick from green chiles! Only 6 ingredients, one pot and 20 minutes!
This is my first sample combination using my Ultimate Mix and Match One Pot Pasta Guide from last week. I’ve got 3 more examples of ways to mix and match the different elements coming up the rest of the week!
I’m going to keep things simple and go through the different elements one by one so you can see what I used and how you can change things up to suit your tastes.
Pasta:
I used whole wheat macaroni, just because I always go the healthier route when possible. You can definitely use white pasta! I’ve found that it doesn’t really change the 1:1 pasta to liquid ratio. If anything, you might need to add a little liquid at the end of the cook time if you use whole wheat, but you might not have to with the white pasta.
Liquid:
I made a huge batch of this macaroni! I wanted to test out the capacity of the Jumbo Cooker a bit. I usually make 4 cups of short pasta but this time I made 6. I used 4 cups of 1% milk and 2 cups of chicken broth, and I ended up adding a little extra milk at the end of the cooking time. If you want to make things even lighter, you can swap out some of the milk for broth. Or you can go the other route and use all whole milk. I personally like to use some broth or water because otherwise the sauce gets really thick and I find it doesn’t reheat as well.
Meat:
I didn’t use any meat, but chicken would be a great addition if you so desired!
Veggies:
I only added some canned diced green chiles and a sprinkle of parsley on top. Feel free to mix things up however you want!
Cheese:
I used all cheddar cheese, but there’s no reason you couldn’t swap it out for your favorite!
Extra:
Nothing!
Pin this recipe to save for later
Pin this recipe to your favorite boardEasy One Pot Green Chile Macaroni and Cheese
written by Ashley Fehr
5 from 1 vote
This Easy One Pot Green Chile Macaroni and Cheese is a creamy, comforting one pot meal!
Save
ReviewPrep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Cuisine American
Course Main Course
Servings 8
Calories 588cal
Ingredients
- 6 cups macaroni see original post for weights
- 2 cups chicken broth (or vegetable)
- 4 cups 1% milk plus additional 1/2-1 cup if needed
- 2 tsp salt
- 3 cups shredded cheddar cheese
- 1 can diced green chiles
Instructions
In a large pot, combine the macaroni, broth, milk and salt. Bring to a simmer over medium-high heat.
Reduce to medium heat and continue cooking, uncovered, stirring often, until sauce is thickened and pasta is tender, about 15 minutes (if sauce is thickened before pasta is cooked, continue gradually adding ½-1 cup additional milk or liquid and cooking until pasta is tender).
Remove from heat and stir in green chiles and cheddar cheese and stir until cheese is melted.
Nutrition Information
Calories: 588cal | Carbohydrates: 85g | Protein: 30g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1137mg | Potassium: 461mg | Sugar: 6g | Vitamin A: 655IU | Calcium: 497mg | Iron: 4.2mg
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Register Now
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
Read More
You May Also Like
Dinner
40 Chicken Dinner Ideas
Dinner
One Pot Lemon Orzo pasta
Dinner
Parmesan Crusted Chicken
Reader Interactions
Comments
Eva Baca says
What do you do if it doesn’t thicken up because someone used almond milk
Reply
Ashley Fehr says
You could add in some corn starch dissolved in water or more milk
Reply
Margaret J says
This looked and sounded so yummy that I just had to make it, but had to cut the recipe in half and adapt it to what I had on hand. I’ll be making a full recipe next time!
In a 10″ straight-sided skillet I used:
½ pound radiatore pasta leftover from another recipe
1 12-ounce can of evaporated milk
2 cups of water
1½ cups (about 3 ounces) shredded fiesta blend cheese (AKA Mexican blend, and I won’t tell if you want to use a little more)
1 4-ounce can of chopped mild green chilesI left out the salt and added some freshly ground black pepper. It was creamy, smooth, and just a little spicy…yum! I steamed some green beans to have on the side.
Thank you so much for the recipe, the template, and the tempting picture. I shared your post on Facebook along with my adaptation.
Reply
Ashley Fehr says
Sounds great! Thanks for sharing!
Reply
Julie says
My little girl walked by, the picture caught her eye & immediately asked if we could have that for dinner. 🙂 Guess what’s on the menu for tonight?
Reply
Ashley Fehr says
I’d love to hear how you like it!
Reply
Shannon says
Looks sooo good
Reply
Ashley Fehr says
Thanks Shannon!
Reply
Jeanine says
oh my goodness – after seeing your pot of ooey-gooey mac & cheese – I’d totally be making a batch of that using gluten free pasta. YUM! Thanks for the great review, nice to know what’s what out there. 😉
Reply
Ashley Fehr says
Thanks Jeanine! I am totally loving it!
Reply
Viv Sluys says
I would cook chilli in it first. My biggest pan isn’t quite big enough to make my chilli in so I always end up using my pan and a pot. It would be nice to cook it all in one pan!
Reply
Ashley Fehr says
Absolutely! This would be great for that!
Reply
Amber Y says
The first thing I’d cook up is either gumbo or bean and bacon soup. I’ve been craving them both lately!!
Reply
JaimeeM says
I would make homemade beef stroganoff. Its my husbands favorite.
Reply
Cathy says
I am thinking country style steak and gravy…..
Reply
Susan says
My adult children are always wanting me to send them my homemade “spag” sauce and I get calls asking for dinner invites so my friends and family can get their “fix” of this sauce, PLUS I like to have my sauce on hand when I just want something quick and tasty when I get home from work, so……..I am making my sauce pretty much once a week and would love to make it in the Circulon Jumbo Cooker especially since I always make quite a large batch!
Reply
Ashley Fehr says
Absolutely! That must be quite the spaghetti sauce to get so many requests!
Reply
« Older Comments
