1-Step One: Roast and Prepare the Green Chiles Start by roasting your fresh green chile peppers to bring out their smoky, complex flavor. Set your oven to broil and place the chiles on a baking sheet. Broil them for about 3-5 minutes per side until the skins are charred and blistered. Keep a close eye on them during this process, as they can go from perfectly charred to burned quickly. Once roasted, remove them from the oven and let them cool until you can handle them comfortably. When the chiles have cooled, peel off the charred skins, remove the stems and seeds, and dice them into small pieces. If you’re using canned green chiles instead of fresh, simply drain them well and pat dry with paper towels to prevent excess moisture in your sauce.

2-Step Two: Prepare the Pasta Preheat your oven to 375 degrees Fahrenheit. This temperature ensures the cheese melts perfectly without drying out the dish. Bring a large pot of salted water to a rolling boil. Add your pasta and cook it until it reaches the al dente stage. Here’s a key tip: start testing your pasta about 2 minutes before the package directions indicate. You want it slightly firmer than usual because it will continue cooking in the oven. Once the pasta reaches that perfect al dente texture, drain it immediately and set it aside. Some cooks like to rinse it briefly with cool water to stop the cooking process, which can be helpful if you’re not moving quickly to the next steps.

3-Step Three: Create the Cheese Sauce Base In a heavy-bottomed pot or Dutch oven, melt 3 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add 3 tablespoons of all-purpose flour. Whisk constantly for about a minute to cook off the raw flour taste. This butter-flour mixture, called a roux, is the foundation of your silky cheese sauce. Slowly pour in 3 cups of whole milk while whisking continuously. Adding the milk gradually while whisking prevents lumps from forming. Continue whisking as you bring the mixture to a low boil, which should take about 5 minutes. Watch carefully and adjust the heat as needed to prevent scorching the bottom.

4-Step Four: Thicken and Season the Sauce Reduce the heat to low and let the sauce simmer for 2-3 minutes until it thickens noticeably. You’ll know it’s ready when it coats the back of a spoon and leaves a clear trail when you run your finger through it. This spoon test is your reliable indicator that the sauce has reached the right consistency. Once thickened, stir in your seasonings: 1 teaspoon each of salt and black pepper, plus 1/2 teaspoon each of cumin, garlic powder, onion powder, and dried oregano. These spices complement the green chiles beautifully and give the dish its Southwestern character. Taste the sauce at this point and adjust seasonings if needed.

5-Step Five: Add Cheese and Green Chiles Remove the pot from the heat entirely before adding the cheese. This step is crucial because overheating can cause cheese to separate and become grainy. Add about 3 cups of your cheese blend (roughly 1.5 cups of each type) along with your diced roasted green chiles. Stir gently until all the cheese has melted and the chiles are evenly distributed throughout the sauce. The residual heat from the sauce will melt the cheese perfectly without risking curdling. If you find the cheese isn’t melting smoothly, you can return the pot to very low heat for just a moment, but work quickly.

6-Step Six: Combine and Bake Add your cooked, drained pasta to the cheese sauce and stir until every piece is well coated. Transfer this mixture to a 9×12 casserole dish, spreading it evenly. Sprinkle the remaining cup of cheese over the top for an extra-cheesy finish. Bake at 375 degrees Fahrenheit for 15-17 minutes until the cheese on top has melted and the sauce is bubbling around the edges. For a golden-brown top, you can switch to broil for 1-2 minutes at the very end, but watch carefully to avoid burning the cheese or curdling the sauce underneath.

7-Step Seven: Rest and Serve Let your green chile mac and cheese cool for about 5-10 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve and ensuring the creamy texture holds together on the plate. This dish pairs wonderfully with grilled proteins like juicy grilled chicken or smoked brisket for a complete meal.