Move the mac and cheese to a large cast iron skillet. Next, add the cooked pasta to the cheese mixture, and stir until the mixture is thoroughly combined. Whisk in the cheddar cheese and the Monterey jack cheese until the mixture becomes smooth. Whisk in the Velveeta® cheese, a few cubes at a time, until it is all incorporated. Continue to simmer until thick, about 10 minutes. Add the butter and allow to melt, then whisk in the flour, continuing to stir until pale brown, about 2 minutes.
Add the onion and diced green chilies, stirring occasionally, until the onions become soft and translucent, about 5 minutes. Heat the olive oil in a medium cast iron skillet over medium heat. Cook the pasta until just al dente, drain and set aside. Bring a large pot of salted water to a boil over medium-high heat.
Pasta – I use elbow macaroni in this recipe though another shape like shells can also be used.Once the cheese has been incorporated into the sauce it becomes a mornay sauce. It’s then simmered with whole milk to make a thick, creamy sauce as the base of this mac and cheese recipe. Flour is cooked in butter to reduce the flavor of the flour in the sauce. Bechamel – Bechamel sauce is made from a roux base.Monterey Jack cheese – Monterey Jack is a semi-hard, white cow’s milk cheese.It keeps this green chili mac and cheese extra creamy. Velveeta – Velveeta is a brand name by Kraft foods for a processed cheese block with a flavor similar to American cheese.If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor. Cheddar cheese – Always use sharp Cheddar when cooking.They add a great flavor to any recipe without adding much heat. Green chilies – Canned diced green chilies are typically made from mild chilies like Anaheim (New Mexico chili), Poblano or Pasilla varieties.
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