Green Chile Bacon Habanero Mac and Cheese Recipe

Happy Labor Day!

Today you need a tasty recipe to help make your day spicier.

Fortunately for you this green chile bacon habanero mac and cheese recipe turned out perfect on the first try!

First I will give you the recipe EXACTLY as I made it, then I will make some suggestions on changes that could be made.

Ingredients:

  • 6-10 Slices Cooked Bacon, Chopped
  • 1 Tsp Garlic
  • 1/2 Cup Minced Onion
  • 1 1/2 Sticks Butter
  • 3 Cups Milk
  • 1/2 Cup Flour
  • 1 Tsp Salt
  • 2 Tsp Black Pepper
  • 2 Tsp Green Chile Powder
  • 3 Cups shredded Pepper Jack Cheese
  • 3 Cups shredded Habanero Cheddar Cheese
  • 3-6 New Mexico Chiles, Roasted, Chopped, Seeded and Rinsed
  • 1 lb Large Elbow Macaroni
  • 1/2 Cup Bread Crumbs

Directions:

  1. Cook bacon, set aside bacon fat.
  2. Saute onion and garlic in bacon fat in a large skillet until onion is tender.
  3. Heat milk over medium heat in a sauce pan. While milk is heating, add butter to garlic and onion.
  4. When butter is completely melted and begins to bubble, add flour and whisk until well mixed.
  5. Pour warm (not boiling) milk into butter, whisk until thick.
  6. Reduce to low heat and add salt, black pepper, and green chile powder. Mix well and simmer for 5 minutes to marry flavors.
  7. Boil macaroni until al dente. Preheat oven to 375.
  8. Add 3 cups of habanero cheddar, 2 1/2 cups of pepper jack cheese, and the chopped New Mexico chiles to sauce. Mix well and remove from heat.
  9. Spray 9×13 casserole pan with cooking spray. Place drained pasta in pan then pour cheese sauce over the top. If cheese sauce is too thick, mix gently with whisk.
  10. Sprinkle pasta mix with bread crumbs, bacon pieces, and remaining 1/2 cup of pepper jack cheese.
  11. Bake until brown and bubbling. Approximately 30 minutes.

Notes:

  • Cayenne powder can be substituted for green chile powder.
  • Habanero cheddar makes this dish VERY SPICY! Feel free to substitute sharp cheddar or pepper jack.
  • Bacon makes it better! Use 1 lb of bacon. Add 1/2 lb to the sauce with the New Mexico chiles, and 1/2 lb on top.


12 Responses to Green Chile Bacon Habanero Mac and Cheese Recipe

  1. That looks amazing! Thank you!

  2. My husband is going to love this! I have homegrown habaneros that need to be used, too. How convenient!

  3. Vicky says:

    This sounds great! I love mac and cheese and the addition of the habaneros really will buzz it up! Great recipe. thanks for sharing

    Vicky
    http;//www.in-our-kitchen.com

  4. Candelaria says:

    Why do you RINSE your chile?

  5. MMmmmm! Great recipe, High River Sauces/Steve! Gotta try it.

  6. James says:

    You rinse the chiles to remove leftover seeds & the tough outer flesh that peels off during roasting.

  7. Toni says:

    You might be rinsing off the extra seeds, but you’re also washing off all the chile oils that have all that killer flavor, you NEVER rinse roasted chiles, ever!!! IT’S A SIN!!! :)

  8. James says:

    I disagree. You’re only rising off the material on the exterior of the chiles. The vast majority of the flavor is inside the flesh, and if you want more fire then don’t split the chiles or remove the seeds.

  9. The recipe sounds delicious. I appreciate how you made printing the recipe so easy too!

  10. Gloria says:

    This looks so good that my mouth is watering, and that’s after having had a huge dinner. Can’t wait to try this recipe. While I have no problem with bacon, butter or cheese, I usually only have skim milk, whole wheat pasta and whole wheat flour. James, do you think those would work in your recipe?

  11. tracy says:

    Pls email me the receipe od the green chile habanero with bacon mac & cheese!

  12. tracey says:

    There is NO reason to rinse your chile! The outer skin comes right off with your fingers and if you insist on removing the seeds, pull the stem end off and then place the chile between 2 fingers and slide your fingers down the chile, squeezing the seeds out. No self respecting chile lover rinses their chiles!

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