Here’s an extensive look at the Green Chile Cheese Baked Pasta—a delicious dish that blends the warm flavors of green chiles with creamy cheese and perfectly cooked pasta. This recipe is a comforting, Southwestern-inspired twist on traditional baked pasta, offering just the right amount of spice. With layers of gooey cheese and a kick from roasted green chiles, it’s a surefire hit for family dinners, gatherings, or even meal prepping!
Ingredients
Pasta and Cheese Sauce
- 12 oz (340 g) pasta (penne, rigatoni, or any short pasta that holds sauce well)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk (whole milk is best, but you can use low-fat for a lighter dish)
- 1/2 cup heavy cream (optional, for extra creaminess)
- 2 cups shredded cheese (sharp cheddar, Monterey Jack, or a blend of your favorite cheeses)
- Salt and pepper to taste
Green Chile Mixture
- 1 can (4 oz) diced green chiles or 1/2 cup roasted and chopped green chiles (mild or hot, depending on preference)
- 1/2 onion, finely chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 tsp cumin (optional, for a warm, smoky flavor)
Toppings
- 1/2 cup shredded cheese for the top (cheddar, mozzarella, or Monterey Jack work well)
- Fresh cilantro or chopped green onions for garnish (optional)
