Green Chili Macaroni & Cheese

Menu Part: 
Side Dish
Cuisine Type: 

Another twist on a childhood favorite - this macaroni and cheese employs roasted Anaheim chiles, pepperjack cheese and Parmigiano-Reggiano for a stronger cheese flavor with a spicy kick.


1⁄2 lb. macaroni, uncooked
1 cup butter
4-5 oz. flour
1 pint whole milk
1 cup heavy cream
1 medium roasted Anaheim chile, diced
2 1⁄4 cups pepperjack cheese
2 1⁄4 cups Parmigiano-Reggiano cheese
2 tbsp. bread crumbs
1⁄4 cup olive oil


1. In a large pot of boiling water, cook macaroni until al dente. Drain and shock in cold water. Reserve.

2. In a heavy skillet over medium heat, melt half the butter. Add flour, whisking, until well combined into a roux.

3. In a deep saucepan over high heat, stir together remaining butter, whole milk, heavy cream and chopped chiles. Bring to a boil; reduce heat to medium and stir in roux, 2 cups pepperjack cheese and 2 cups Parmigiano-Reggiano cheese. Stir until cheese is melted and mixture is thoroughly blended.

4. Pour macaroni and cheese into individual ramekins, sprinkle with bread crumbs and top with remaining cheeses. Drizzle with olive oil and bake at 400° F for 7-8 min. until cheese is bubbling and hot.

Source: Recipe from Chef Jeff Tunks

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources