Creamy, cheesy and with just the right amount of heat — a quick one-pot dinner you’ll make again and again.
If you haven’t tried one-pot mac and cheese yet, this is the recipe to start with. It skips the traditional roux and butter, cooks quickly, and delivers rich, bold flavor using simple, better-for-you ingredients. This version adds a spicy twist with green chiles to make an ultra creamy, ultra tasty one pot green chile mac and cheese that’s perfect for busy weeknights.
Ingredients
This recipe contains no flour or butter and can be made gluten free with a simple pasta swap. Gather the following:
- Dry pasta: Use short or medium shapes like rotini, elbow, or cavatappi. Gluten-free pasta works well too.
- Cheddar cheese: Shredded cheddar brings classic flavor and melty texture. White or regular cheddar both work.
- Pepper jack cheese: Adds a touch of heat to complement the chiles.
- Milk: Provides creaminess — any milk will work (I used unsweetened almond milk).
- Water: Used to cook the pasta in the pot.
- Salt: Enhances the overall flavor.
- Canned green chiles: Drained. Use hot chiles for more spice or mild for a gentler kick.
How to make one pot macaroni and cheese
This one-pot method is fast and forgiving. Everything cooks together in the same pot, so cleanup is minimal and the texture turns out wonderfully creamy.
- Combine milk, water, salt, and dry pasta in a large pot. Bring to a boil over medium-high heat and cook 8–10 minutes, or until the pasta is tender and the liquid has reduced slightly.
- Stir in both cheeses and the drained green chiles. Keep stirring until the cheese has fully melted and the sauce is smooth.
- Remove from heat and serve immediately. Top as desired and enjoy while hot.
Simple, quick, and incredibly satisfying.
How to reheat one pot green chile mac and cheese
Leftovers reheat very well and make an easy lunch or side. The mac will firm up in the fridge, but a splash of milk brings back the creaminess.
- Warm a pot over medium heat and add the leftover mac and cheese.
- Add a splash of milk and gently break up the pasta with a spoon or spatula. Continue adding small amounts of milk and stirring until the pasta is heated through and smooth again.
Toppings & Variations
Serve this mac and cheese as a main course or a side. When served as the main, offer toppings so everyone can customize their bowl. Popular options include:
- Bacon bits
- Cooked, crumbled chorizo
- Extra green chiles
- Pickled jalapeños
- Toasted breadcrumbs
- Shredded chicken (for a heartier meal)
- Shredded pork or carnitas (also heartier)
- Green onions
- Red pepper flakes
Gluten-free version: Swap in your preferred gluten-free pasta and follow the same steps.
Recipe
One Pot Green Chile Mac and Cheese
5 mins
10 mins
15 mins
Ingredients
- 2 cups dry pasta noodles (or gluten-free noodles)
- 2¼ cups milk*
- 1 cup water
- 1¼ cup cheddar cheese, shredded
- ¾ cup pepper jack cheese, shredded
- 1 4oz. can green chiles, drained (hot or mild)
- ½ tsp salt
Instructions
-
Place the milk, water, pasta, and salt in a large pot and bring to a boil over medium-high heat. Cook 8–10 minutes, until the pasta is tender and the liquid has reduced slightly.
-
Stir in the shredded cheddar and pepper jack and the drained green chiles. Continue stirring until the cheese melts and the sauce is smooth. Remove from heat and serve right away.
Notes
**I used hot green chiles. Substitute mild chiles to reduce the spice level.