Green Chile Macaroni

READY IN: 50mins
Recipe by Candy C

This is an awesome, spicy, adult version of macaroni and cheese. It is from chef Robert McGrath of the Roaring Fork restaurant in Scottsdale, Arizona. It is worth every calorie!

Top Review by YaYa1689

I followed this recipe exactly as directed. It was really dry. Our Roaring Fork restaurant here in San Antonio, TX has the most wonderful Green Chile Mac & Cheese but is full of green, very thick cheesy goodness which has been baked in the oven in a small frying pan for individuals. Or a iron bowl for a large crowd. I am wondering if you meant to state 2 cups of COOKED MACARONI instead of 2 cups of macaroni cooked. There is a big difference and you may want to change your wording. The correct procedure for your directions is 2 dry cups of Macaroni then cook. I will try again changing the amount of macaroni. Then if it works out, I will come change my review. YaYa

Ingredients Nutrition


  1. Heat oil in a heavy pan over moderately high heat.
  2. Saute bell pepper, onion, garlic and corn until tender.
  3. Add macaroni, poblano puree, cheese and cream.
  4. Stir frequently until combined thoroughly.
  5. Season to taste with salt and pepper.

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