Today I’m sharing another family favorite: Hatch Green Chile Mac & Cheese. This creamy, cheesy pasta dinner is a flavorful twist on classic macaroni and cheese, with diced green chiles adding just the right amount of bold, savory flavor. It is still comforting and family-friendly, but the green chiles make it feel a little more exciting than a standard bowl of mac and cheese.
This Hatch Green Chile Mac & Cheese is rich, smooth, and satisfying without being complicated. It combines elbow pasta, lean ground beef, cream cheese, Mexican cheese blend, milk, and diced green chiles into one hearty dish that works well for an easy weeknight dinner or meal prep. The cream cheese melts into the pasta and beef, creating a silky sauce, while the reduced fat Mexican cheese blend gives it that classic cheesy finish.
If your usual pasta night needs a refresh, this is a simple recipe to add to your dinner rotation. The ingredients are easy to find, the cooking process is straightforward, and the finished meal reheats well, which makes it especially useful for busy weeks. It is also a great option when you want a comfort food recipe with protein, flavor, and a creamy texture.
NUTRITIONAL INFORMATION / MACROS
Makes: 8 servings
Serving size: 250g
Calories: 423
Macros: 26P / 43.4C / 16.2F
To log this meal, search the food database in the MyFitnessPal or MacrosFirst apps for: Stay Fit Mom Hatch Green Chile Mac & Cheese (90/10).
Ingredients
- Elbow pasta
- Ground beef, 90/10
- 1/3 less fat cream cheese
- Reduced fat Mexican cheese blend
- 2% milk
- Diced green chiles, such as 505 Southwestern Hatch Valley Green Chiles
- Salt and pepper, optional
Recipe Tip
Set the block of cream cheese on the counter to soften while you cook the pasta and brown the beef. Softened cream cheese melts more smoothly into the hot pasta and helps create a creamier sauce.
Reheating Instructions
This Hatch Green Chile Mac & Cheese reheats very well, which makes it a strong choice for leftovers or meal prep. Store portions in airtight containers and reheat in the microwave for 2 to 3 minutes, stirring as needed until warmed through. If the pasta seems a little thick after chilling, add a small splash of milk before reheating to help bring back the creamy texture.
Freezing Instructions
You can freeze leftovers if needed. For the best texture, let the mac and cheese thaw well before reheating. Reheating from fully frozen can make the pasta too soft, so defrosting first is recommended. After thawing, warm it gently and stir in a little extra milk if you want the sauce to become creamy again.
More SFM Mac & Cheese Recipes
- Classic Mac & Cheese
- Skinny One Pot Chili Mac & Cheese
- Buffalo Mac & Cheese
Hatch Green Chile Mac & Cheese
Ingredients
- 16 ounces elbow pasta, dry
- 1 pound ground beef, 90/10
- 8 ounces 1/3 less fat cream cheese
- 6 ounces reduced fat Mexican cheese blend
- 1/2 cup 2% milk
- 8 ounces diced green chiles, 505 Southwestern Hatch Valley Green Chiles used in the original recipe
- salt and pepper, optional
Instructions
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Cook the ground beef in a large pot or skillet until it is no longer pink. Drain any excess fat.
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Cook the elbow pasta according to the package directions. Add 1 tablespoon of kosher salt to the pasta water while it cooks.
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Drain the pasta, then add it to the same pot as the cooked beef.
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Add the cream cheese, Mexican cheese blend, milk, and diced green chiles. Stir until the cheeses are melted and the pasta is coated in a creamy sauce.
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Taste and season with salt and pepper, if desired. Serve warm.
Notes
- This recipe is originally from the Easy Macros Meals cookbook. The version here uses 90/10 ground beef instead of 85/15 to improve the macros. Search for Stay Fit Mom Hatch Green Chile Mac & Cheese (90/10) in the apps to log this meal.
- For the smoothest sauce, stir while the pasta and beef are still hot so the cheeses melt evenly.
Nutrition
Calories: 423kcal,
Carbohydrates: 43.4g,
Protein: 26g,
Fat: 16.2g