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Cozy One-Pot Witches Broom Green Chili Mac and Cheese

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A comforting, one-pot mac and cheese with roasted green chiles, smoky cumin, and a creamy cheese sauce. Perfect for cold-weather dinners and ready in under 40 minutes.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 cups chicken broth (low-sodium preferred)
  • 2 cups whole milk
  • 3 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 can (4 ounces) diced green chiles (mild or medium)
  • 1 can (7 ounces) whole green chiles, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cream cheese, softened and cut into cubes
  • 1/2 cup panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (optional topping)
  • 1/4 cup grated Parmesan cheese (optional topping)
  • Fresh cilantro or green onion for garnish (optional)

Instructions

  1. Melt 3 tablespoons butter in a large Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Sprinkle cumin and smoked paprika over the onions and garlic. Stir constantly for about 30 seconds until the spices are toasted and aromatic.
  3. Pour in both cans of green chiles (diced and whole, chopped) and stir for about 1 minute. Add chicken broth and milk, scraping up any browned bits from the bottom of the pot.
  4. Add elbow macaroni, salt, and pepper. Bring to a gentle boil, then reduce heat to a steady simmer. Cook according to package directions, stirring every couple of minutes, until pasta is al dente and most liquid is absorbed.
  5. Remove pot from heat. Add shredded cheddar, Monterey Jack, and cubed cream cheese. Stir vigorously until melted and smooth. If needed, return to low heat for 30 seconds, but do not overheat.
  6. Optional broiled topping: Preheat broiler. Transfer mac and cheese to an oven-safe dish or use broiler-safe Dutch oven. Mix panko with melted butter and Parmesan, sprinkle over top, and broil 2-3 minutes until golden brown.
  7. Let mac and cheese rest for 5 minutes before serving. Garnish with fresh cilantro or green onion if desired.

Notes

For best results, grate your own cheese from a block to avoid grainy sauce. Toast the cumin in butter for deeper flavor. If sauce seems thin after adding cheese, let it rest—it will thicken. For a vegetarian version, use vegetable broth. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: green chili mac and cheese, one-pot mac and cheese, comfort food, easy dinner, witches broom chili mac, green chile pasta

Find it online: https://dinadishes.com/cozy-one-pot-witches-broom-green-chili-mac-and-cheese-easy-dinner/