Skillet Green Chili Mac & Cheese

This skillet green chili mac and cheese is rich, creamy comfort food with a subtle Southwestern twist thanks to mild diced green chilies folded into a velvety cheese sauce. Made on the stovetop and finished under the broiler, this version stays creamy instead of drying out, making it perfect for cold-weather dinners or easy entertaining. If you’re craving more cozy pasta dishes, try my pimento mac and cheese or this Cajun crawfish mac and cheese next.

green chili skillet mac and cheese recipe with breadcrumbs and green onion.

	Why You’ll Love This Recipe
	Extra Creamy – Velveeta and whole milk keep the sauce smooth and velvety.
Mild Heat – Green chilies add flavor without overpowering spice.
One-Skillet Finish – Finished under the broiler for a golden topping without drying out.

green chili mac and cheese labeled ingredients.

Key Ingredients in This Recipe

Green chilies – Canned diced green chilies are typically made from mild chilies like Anaheim (New Mexico chili), poblano or pasilla varieties. They add a great flavor to any recipe without adding much heat.
Cheddar cheese – Always use sharp Cheddar when cooking. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor.
Velveeta – This is a processed cheese made by Kraft foods that has a flavor similar to American cheese. It keeps this green chili mac and cheese extra creamy.
Monterey Jack cheese – Monterey Jack is a semi-hard, white cow’s milk cheese. It has a mild flavor and melts well.
Bechamel – Bechamel sauce is made from a roux base. Flour is cooked in butter to reduce the flavor of the flour in the sauce. It’s then simmered with whole milk to make a thick, creamy sauce as the base of this mac and cheese recipe. Once the cheese has been incorporated into the sauce it becomes a mornay sauce.
Pasta – I use elbow macaroni in this recipe though another shape like shells can also be used.

A full ingredient list with exact amounts can be found in the recipe card below.

Pro Tip

If you prefer ultra-creamy mac and cheese, skip the broiler step and serve straight from the skillet after mixing in the pasta.

Swaps and Substitutions

Pasta: Swap elbow macaroni for shells or cavatappi.
Cheese: Use pepper jack for extra heat or Colby Jack for a milder flavor.
Milk: Half-and-half can be used for an even richer sauce.
Add-ins: Stir in cooked bacon, shredded chicken, or roasted vegetables.

How to Make Green Chili Mac and Cheese (Step-by-Step)

cooked elbow macaroni. — Step 1: **Cook the pasta.**
Bring a large pot of salted water to a boil over medium-high heat. Cook the pasta until just al dente, drain and set aside.

diced onion and green chilies. — Step 2: **Cook the onion and chilies.**
Heat the olive oil in a medium cast iron skillet over medium heat. Add the onion and diced green chilies, stirring occasionally, until the onions become soft and translucent, about 5 minutes.

bechamel sauce with green chilies. — **Step 3: Make the béchamel.**
Add the butter and allow to melt, then whisk in the flour, continuing to stir until pale brown, about 2 minutes. Whisk in the milk and bring to a simmer. Continue to simmer until thick, about 10 minutes.

green chili cheese sauce for mac and cheese. — **Step 4: Add the cheese.**
Whisk in the Velveeta, a few cubes at a time, until it is all incorporated. Whisk in the cheddar cheese and the Monterey jack cheese until the mixture becomes smooth.

creamy skillet green chili mac and cheese. — Step 5: **Add the pasta to the cheese mixture.**
Next, add the cooked pasta to the cheese mixture, and stir until the mixture is thoroughly combined. Move the mac and cheese to a large cast iron skillet.

green chili mac and cheese topped with panko breadcrumbs. — **Step 6: Top with panko and broil.**
Heat the broiler to high. Sprinkle the top of the macaroni and cheese mixture with panko breadcrumbs and broil until the top is golden brown, about 3 to 5 minutes. Check occasionally to make sure that it does not burn.

spoon lifted green chili mac and cheese with cilantro and green onion. — **Step 7: Garnish and serve.**
Garnish the green chili mac and cheese with cilantro and green onions then serve.

How to Serve Skillet Green Chili Mac & Cheese

Serve hot: Spoon directly from the skillet while creamy.
Make it a meal: Pair with roasted chicken or grilled sausage.
Add freshness: Serve with a simple green salad on the side.
Finish simply: Garnish with green onions and cilantro just before serving.

How to Skillet Green Chili Mac & Cheese

Refrigerate leftovers: Store in an airtight container for up to 3 days.
Reheat gently: Warm on the stovetop or in the oven with a splash of milk.
Avoid overheating: High heat can cause the sauce to separate.

FAQ – Frequently Asked Questions

Can skillet green chili mac and cheese be made ahead of time?

Yes. Prepare the mac and cheese through the stovetop step, refrigerate, then reheat and broil just before serving.

Are green chilies spicy in green chili mac and cheese?

No. Canned diced green chilies are mild and add flavor without significant heat.

Can I make skillet green chili mac and cheese gluten free?

Yes. Use a gluten-free all-purpose flour for the roux and substitute gluten-free pasta.

Why is my mac and cheese grainy?

Graininess usually happens when cheese is added over too much heat. Lower the heat before whisking in the cheese.

Can skillet green chili mac and cheese be served as a main dish?

Absolutely. It serves well as an entrée or as a hearty side dish depending on portion size.

Do I need to broil the green chili mac and cheese?

Nope! You can easily omit the breadcrumbs and skip the step of broiling the mac and cheese! Though I love the slight contrast of texture the topping adds.

Other Recipes to Try

If you loved this green chili mac and cheese, take a look at some of my favorite variations on this classic comfort food:

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).

Why You’ll Love This Recipe