Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. The perfect dish for a cold day.
Green Chile Mac and Cheese StewJust about any cheeses can be used in this stew, but I kept the spicy theme going and topped it with a habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick to it.

For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.

Green Chile Mac and Cheese Stew

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8 servings


  • 1 pound Mexican chorizo
  • 1 sweet onion diced
  • 4 cups beef broth
  • 1 10 ounce can diced tomatoes with green chiles, drained
  • 1 16 ounce can chili beans, undrained
  • 2 teaspoons chili powder
  • 1/2 tablespoon or more red pepper flakes
  • 1/2 pound elbow pasta
  • 1/2 cup green chile sauce I made my own, but you can use jarred or canned, or leave it out
  • 8 ounces Mexican Velveeta cheese cubed
  • Habanero Jack cheese shredded and cilantro, chopped, for garnish (optional)


  • Crumble the chorizo into a large pot over high heat. Cook until done.
  • Add the onion. Cook until tender, 5 minutes.
  • Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  • Bring to a boil.
  • Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  • Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  • Serve garnished with Habanero Jack cheese and chopped fresh cilantro.

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