Creamy and cheesy, with a lingering heat that is irresistible, this green chile mac and cheese is a keeper.
Ingredients
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- 1 pound elbow macaroni
- ¾ cup heavy cream
- ¾ cup whole milk divided
- 2 tablespoons all-purpose flour
- ¾ teaspoon granulated garlic or garlic powder
- ¼ teaspoon granulated onion or onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon yellow or dijon mustard
- 7 ounces chopped green chile about ⅔ cup
- 4 ounces freshly shredded cheddar cheese about 1½ cups
- 4 ounces freshly shredded Monterey Jack cheese about 1½ cups
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon fresh ground black pepper adjust to taste
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