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Ingredients
Scale
- 1 pound elbow macaroni or small shells
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 3 ½ cups whole milk warmed slightly
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground cumin
- 1 ½ teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 2 (4-ounce) cans diced mild green chiles, drained
- 2 ½ cups freshly shredded monterey jack cheese
- 1 cup freshly shredded pepper jack cheese
- 1 cup panko breadcrumbs
- 1 tablespoon salted butter
- pinch garlic powder
- pinch onion powder
- pinch cumin
- pinch salt
- chopped cilantro, sliced jalapeño
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente according to package directions. Reserve 1 cup of pasta cooking liquid, then drain and set aside.
- In the same pot, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, until lightly golden and bubbly.
- Slowly pour in warm milk while whisking to prevent lumps. Cook, stirring frequently, until thickened, about 2-3 minutes.
- Stir in garlic powder, onion powder, cumin, salt, pepper, and drained green chiles.
- Remove from heat. Add Monterey Jack and Pepper Jack a handful at a time, whisking until fully melted and smooth after each addition.
- Add cooked pasta to the cheese sauce and stir until evenly coated, warming gently over low heat only if needed. Taste and adjust salt and pepper. If the sauce is too thick, add splashes of reserved pasta water or warmed milk to reach desired consistency.
- Serve topped with toasted panko and garnish with cilantro or sliced jalapeño if desired.
- For the Panko Topping using Skillet Method: In a medium skillet over medium heat, combine panko, melted butter, garlic powder, onion powder, cumin, and salt. Cook, stirring frequently, until golden brown, about 3–5 minutes. Remove from heat immediately.
- For the Panko Topping using Oven Method: Preheat oven to 375°F. Toss panko with melted butter and seasonings in a small bowl. Spread on a parchment-lined sheet pan. Bake 5–7 minutes, stirring halfway through, until golden brown.
Notes
Feel free to adjust the spice level by choosing different types of chiles or adding more cheese.
For a creamier texture, ensure the cheese is added gradually and stirred until fully melted.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg