Green Chile Broccoli Mac & Cheese


Some might say it’s a little sad… but I really do love mac & cheese. I used to be all about the boxed stuff, but within the last few years, I’ve really taken to finding some delicious and creative recipes that take mac & cheese to a whole ‘nother level.

Just to give you an idea of how good this mac and cheese is, I made this pan full on Monday night, it was gone by Wednesday at lunch. And there were only two of us eating it. It’s still mac and cheese so I won’t go promising that it’s completely healthy, but you can at least feel good about knowing exactly what you’re eating, which is something you can’t say about the boxed stuff.


Alright, you might be thinking, broccoli and cheese, I get that. But green chile? Let me back up. I’m from New Mexico, where we put green chile on everything. I’m not talking about chili you see at a cook off or chili peppers from the produce section, I’m talking about THE New Mexico state vegetable. It’s a type of pepper only grown in New Mexico because of the extreme dessert climate. It can be used similarly to jalapeños or more like a salsa that goes on top of different food. New Mexicans eat it on everything, from breakfast eggs to chicken enchiladas at dinner. I’ve had green chile mac and cheese many a time at a local restaurant.

The broccoli, green chile, and bread crumb topping add so much complexity to a relatively simple dish! Each bite has a totally different consistency, based on whichever combination of ingredients you get. Green chiles are known to be spicy, although I didn’t find the canned green chiles to be spicy at all. If you aren’t crazy about spice, you might skip the green chiles. But if you love it, I might recommend two cans of the chiles, so there is enough for the whole dish.
I love how versatile this recipe can be. You can easily add other veggies, skip the veggies, add chicken, whatever sounds good! Or you can stick to the recipe. When I first made this recipe (which if I’m honest, I’ve probably made this 10 times by now…) I stuck directly to the recipe, but every time I make it I try to add something new. At the last second of making this recipe, I decided to add some green chile and it was the perfect touch! What would you add to your perfect mac & cheese?


Green Chile Broccoli Mac & Cheese


  • 12oz uncooked pasta (gemeli or other twisted pasta)
  • 10 oz uncooked broccoli, cut into florets
  • 1 tsp unsalted butter
  • 1/3 cup fresh bread crumbs
  • 3 tbsp grated parmesan cheese, divided
  • 2 1/2 cups fat free skim milk
  • 1/3 cups all purpose flour
  • 1/2 cup uncooked onions, diced
  • 1 cup shredded cheddar cheese
  • 1 tsp dijon mustard
  • 1 can green chiles
  • 1 1/2 tsp table salt
  • 1/2 tsp black pepper


  1. Preheat oven to 375 degrees, spray 9"x13" glass dish
  2. Cook pasta according to package directions. Add broccoli to water for last 3 minutes. Drain pasta and broccoli when complete.
  3. Meanwhile, in a large saucepan, melt butter over medium heat.
  4. Once melted, add bread crumbs and cook, stirring often until golden brown.
  5. Remove from heat and transfer to small bowl. Stir in 1 teaspoon of parmesan cheese and set aside.
  6. In same saucepan, whisk together milk and flour until blended, add onion.
  7. Bring to a boil over medium-high heat, whisking frequently.
  8. Reduce heat to low and simmer until thickened, about 2 minutes.
  9. Remove from heat and whisk in cheddar cheese, mustard, salt and pepper and remaining parmesan cheese. Add can of green chiles.
  10. Pour over cooked, drained pasta and broccoli. Toss to mix and coat.
  11. Transfer to baking dish. Sprinkle top evenly with bread crumbs.
  12. Bake until bubbly at edges, 20-25 minutes.


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Madison is a food blogger who is passionate about community and hospitality. She believes food is a way to bring people together around the table and strives to share easy recipes to encourage people to do just that! She lives in sunny Arizona with her husband, son and dog.

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  1. Marilyn Lee says

    Could you substitute rice for pasta?

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