Go Back
Green Chile Pepper Jack Mac
Melissa Hart

Green Chile Pepper Jack Mac

Roasted green chiles bring tang and gentle heat without adding watery salsa to the cheese sauce. Pepper Jack handles half the melt and sharp cheddar keeps the dish tasting like macaroni. Drain the chiles thoroughly so their canned liquid doesn't thin the crock.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 1 tsp ground cumin
  • 8 oz canned diced green chiles drained
  • 3 cups freshly shredded sharp cheddar cheese
  • 3 cups freshly shredded pepper Jack cheese

Method
 

  1. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, cumin, green chiles and remaining salt.
  3. Cover and cook on low for 45 minutes and stir from the edges.
  4. Add the cheddar and pepper Jack in 4 handfuls, stirring between additions.
  5. Cover and cook on low for 45 to 60 minutes more until the cheese is smooth and the pasta is tender.