- cooking spray
- 1 (16 ounce) package elbow macaroni
- 3 cups heavy whipping cream
- 2 cups shredded Mexican cheese blend
- 2 cups shredded pepper Jack cheese
- 2 (4 ounce) cans chopped green chilies
- 1/2 cup Greek yogurt
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Combine heavy cream, Mexican cheese, pepper Jack cheese, green chiles, Greek yogurt, flour, salt, and black pepper in a large bowl. Add the cooked macaroni and stir well. Pour into the prepared baking pan.
- Bake in the preheated oven until cheeses are melted, about 20 minutes. Turn on the oven's broiler. Broil until cheese on top is nicely browned, about 5 minutes more.
06/04/2019
recipepes.com
green chile mac 'n cheese, recipe
PT15M
PT1H
5
455 calories
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