Green Chile Mac and Cheese Stew
Cuisine: American
Author: Based on a recipe from Chile Pepper Magazine, December 2015
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 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)
  1. Crumble the chorizo into a large pot over high heat. Cook until done.
  2. Add the onion. Cook until tender, 5 minutes.
  3. Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
  4. Bring to a boil.
  5. Add pasta, stir and reduce to a simmer. Simmer for 7-8 minutes or until the pasta is al denta.
  6. Add the green chile sauce and Velveeta. Cook until the cheese is completely melted, stirring occasionally.
  7. Serve garnished with Habanero Jack cheese and chopped fresh cilantro.
Recipe by Life's A Tomato at