Posted September 24, 2008 by Nick Lindauer in Recipes

Recipe: Green Chili Mac ‘N Cheese

(getting some of these re-posts out of the way)

This is a recipe that we picked up in our local supermarket (HEB) – where they demo a lot of the products in the store. The original recipe calls for ground beef, but I made this for our friend who was house sitting for us while we took care of family things in California and she only eats chicken, so I substituted the beef for diced chicken and it turned out beautifully. This recipe is super easy and can be made ahead of time and heated up when your ready for it to be served.

1lb rotini pasta
1lb EZ cheese (velveeta)
1 cup heavy cream
1 large bag pre-shredded colby jack
1 32oz jar Green Chili Stew
1 bag pre-cooked diced chicken

Boil pasta until soft – drain & set aside.
Cube Velveeta
In the pot that was used to boil the pasta, heat the chili stew, chicken and add in the cheeses (all the velveeta and 1/2 the colby jack) until melted.
Mix the pasta & the sauce & the heavy cream – transfer entire mixture to a baking pan.
Top with remaining colby jack and bake at 350 for about 20 minutes until topping is melted. Serve.

Nick Lindauer

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