Green Chile Macaroni & Cheese

This mac and cheese trades the usual cheddar sauce for a three-cheese blend of ricotta, Parmesan, and mozzarella with a Southwestern kick from green chile sauce and fresh minced jalapeno. It’s all done on the stovetop, no baking required.

The ricotta beaten with heavy cream and garlic creates the sauce base, and it’s a clever approach. Ricotta melts into a smooth, creamy coating without the roux and bechamel fuss that traditional mac and cheese demands. Parmesan adds sharp, salty depth while mozzarella brings the stretch.

Green chile sauce and fresh jalapeno give every forkful a warm, slow-building heat that doesn’t overwhelm the cheese. Red pepper threads and cilantro or parsley on top finish it with color and freshness.

Pro Tips

• Beat the ricotta, cream, and garlic together before heating. This breaks up any lumps in the ricotta so the sauce stays smooth.
• Cook the sauce over medium heat. Too high and the cheeses can break and turn grainy instead of melting smoothly.
• Cook the macaroni just to al dente. It continues absorbing liquid in the sauce and will soften more as you stir it in.
• Serve in wide soup bowls while it’s hot. This sauce thickens quickly as it cools.

Variations

• Hatch chile version: Use roasted Hatch green chiles (when in season) instead of the green chile sauce for a more authentic New Mexico flavor.
• Baked finish: Transfer to a baking dish, top with extra mozzarella and breadcrumbs, and broil for 3 minutes for a golden, crispy top.