Baked Green Chile Mac Cheese Recipes

Steps:

• Preheat oven to 350 degrees F.
• Cook the pasta according to package directions until al dente (if using regular macaroni this will take about 6 to 7 minutes, if using lower-carb versions it'll take about 15 minutes); drain and set aside.
• While pasta is cooking, in a large sauté pan cook the ground meat, onion, and garlic until meat is browned, about 5 to 7 minutes; drain fat if desired or necessary.
• Add the tomatoes, tomato paste, mild green chiles, beans, chili powder, ancho, oregano, cumin, pepper, salt, and tabasco (to taste) and simmer for 5 minutes.
• Add the cooked macaroni and stir well to incorporate.
• Pour mixture into a lightly pan-sprayed large casserole dish and sprinkle with the cheddar cheese.
• Bake at 350 degrees F for 20 to 30 minutes or until the cheese is golden and bubbly.
• Serve with a bit of sour cream for topping and veggies.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, beans, tomato paste, chiles and seasonings. Drain macaroni; add to beef mixture., Transfer to a 13x9-in. baking dish coated with cooking spray. Cover and bake at 375° until bubbly, 25-30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 5-8 minutes longer. If desired, top with sliced green onions.

Steps:

• For the Smoked Cheese: Place 16 oz of the shredded cheddar and the 8oz of shredded mozzarella cheese into a shallow pan or cookie sheet. Using a smoke tube with oak pellets, light and place in your unlit Traeger for one hour. Alternatively, you can use Traeger's Cold Smoker accessory to smoke the cheese.
• When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.
• While grill heats, place a large disposable aluminum half pan in the Traeger with the butter. Remove the pan from the grill after the butter has fully melted.
• Add the noodles to the pan, along with the half and half, heavy whipping cream, 16 oz of the cold smoked cheddar, all of the smoked mozzarella cheese, and the cream cheese broken into small pieces. Add the green chiles to taste (12 oz for mild and 16 oz for spicy) and stir to combine.
• Place the pan in the grill and bake for 2 hours, stirring every 20 minutes. If macaroni and cheese looks like it is getting dry, add a little more half and half and stir to combine.
• During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Traeger Prime Rib rub. Serve hot. Enjoy!

Steps:

• Preheat oven to 350°. Set aside cheese packets from dinner mixes. In a large saucepan, bring 2 quarts water to a boil. Add macaroni; cook until tender, 8-10 minutes., Meanwhile, in a Dutch oven, cook and stir beef and onion over medium heat until beef is no longer pink, 8-10 minutes; drain. Stir in tomatoes, tomatoes and green chiles, tomato sauce and seasonings. Drain macaroni; add to beef mixture. Stir in contents of cheese packets, sour cream and 1 cup cheese., Transfer to a greased 13x9-in. baking dish; top with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.