Green Chile Cheese Baked Pasta

Green Chile Cheese Baked Pasta

Ingredients

• 8 oz pasta (penne, rotini, or elbows)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 2 cups milk

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack cheese

• 1 cup roasted Hatch green chiles, chopped (mild or hot)

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt & black pepper to taste

• Optional: ½ cup Parmesan cheese for topping

• Optional: ½ teaspoon paprika for color

Instructions

1. Cook the Pasta

1. Boil pasta in salted water according to package instructions until al dente.

2. Drain and set aside.

2. Make the Cheese Sauce

1. In a saucepan, melt butter over medium heat.

2. Stir in flour and cook 1–2 minutes, forming a roux.

3. Slowly whisk in milk, cooking until thickened (about 5 minutes).

4. Add cheddar and Monterey Jack cheese, stirring until melted.

5. Mix in green chiles, garlic powder, onion powder, salt, and pepper.

3. Combine & Bake

1. Preheat oven to 350°F (175°C).

2. In a large baking dish, combine pasta and cheese-chile sauce.

3. Sprinkle Parmesan or extra cheese on top if desired.

4. Bake 20–25 minutes, until bubbly and golden on top.

Serving Tips

• Serve with garlic bread or a fresh salad.

• Can add cooked chicken, sausage, or ground beef for extra protein.

• Leftovers reheat well in the oven or microwave.