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5 from 1 vote

Green Chile and Bacon Macaroni and Cheese

This baked macaroni and cheese is super creamy, cheesy, but not too cheesy, rich, ooey-gooey, and, the addition of bacon and roasted chile take this dish to a heavenly level.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Main Course
Cuisine: Tex-Mex
Servings: 6
Calories: 817kcal


  • 8 slices bacon cooked and chopped
  • 1 poblano pepper
  • 3 to 4 Hatch or Anaheim chile peppers
  • chicken bouillon cubes divided
  • 1 large white onion quartered and divided
  • 2 garlic cloves divided
  • 1 cup milk
  • 16 ounces small elbow macaroni
  • 2 tablespoons butter
  • 2 ½ cups enchilado cheese see notes
  • 1 cup shredded sharp cheddar cheese


  • ½ cup shredded parmesan cheese
  • ½ cup bread crumbs


  • Turn the broiler to high. Set poblano and Hatch chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds. Chop the Hatch chiles and set aside.
  • Preheat oven to 350 degrees F.
  • Place roasted poblano in a blender along with 1 bouillon cube, 1/4 of the onion, 1 garlic clove, and milk. Puree mixture until smooth.
  • Bring a large pot of water to a boil. Add 1 bouillon cube, half of the onion, and 1 garlic clove. Cook the pasta according to the box directions. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
  • Meanwhile, add butter to a large oven-safe skillet set over medium heat. When it foams, add remaining onion (finely diced) and sauté until truculent for about 2 minutes and then pour in the creamy sauce mixture. Cook for about 2 minutes, stirring it occasionally.
  • Add the pasta to the pot and add enchilada cheese, cheddar cheese, chopped Hatch chile, bacon, and gently combine for about 2 minutes until cheese melts.
  • In a small bowl combine parmesan cheese with bread crumbs.
  • Sprinkle the breadcrumb mixture on top of the macaroni and cheese.
  • Transfer skillet to oven and bake until browned and bubbly, about 20 to 25 minutes.


Enchilado cheese could be substituted with Muenster cheese.


Calories: 817kcal | Carbohydrates: 71g | Protein: 36g | Fat: 43g | Saturated Fat: 23g | Cholesterol: 109mg | Sodium: 1253mg | Potassium: 432mg | Fiber: 4g | Sugar: 7g | Vitamin A: 992IU | Vitamin C: 20mg | Calcium: 663mg | Iron: 2mg