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Easy One Pot Lighter Green Chili Mac and Cheese

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A creamy, cheesy mac and cheese with smoky green chilies and hidden veggies, made lighter with Greek yogurt and milk instead of heavy cream. Ready in 30 minutes in one pot.

Ingredients

Scale
  • 8 ounces elbow macaroni (or any short pasta like shells or cavatappi; whole wheat works great too)
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup 2% milk (or unsweetened almond milk for a dairy-free option)
  • 1 tablespoon unsalted butter (or olive oil for a lighter start)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, finely grated (about 1 cup; squeeze out excess moisture)
  • 1 small red bell pepper, finely diced
  • 1 can (4 ounces) diced green chilies (I prefer Ortega or Hatch brand for authentic flavor)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional, for heat lovers)
  • Salt and black pepper, to taste
  • 1 cup shredded sharp cheddar cheese (reduced-fat works fine, but full-fat melts better)
  • 1/2 cup shredded Monterey Jack cheese (adds that gooey factor)
  • 1/3 cup plain Greek yogurt (full-fat or 2%; adds creaminess without heavy cream)
  • 1 tablespoon cornstarch

Instructions

  1. Prep your veggies. Finely dice the onion and bell pepper. Grate the zucchini using the large holes of a box grater, then place it in a clean kitchen towel and squeeze out as much liquid as you can. This step is crucial—too much moisture will make your sauce watery.
  2. Sauté the aromatics. Heat the butter in your large pot over medium heat. Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. You should be able to smell the garlic, but don’t let it brown.
  3. Add the veggies and spices. Stir in the grated zucchini, diced bell pepper, and the canned green chilies. Cook for 2-3 minutes, stirring occasionally, until the bell pepper softens. Sprinkle in the cumin, smoked paprika, cayenne (if using), and a pinch of salt and pepper. Stir to coat everything evenly.
  4. Build the cooking liquid. Pour in the chicken broth and milk. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
  5. Cook the pasta. Add the elbow macaroni to the pot. Stir once, then reduce the heat to a simmer. Cover the pot with the lid slightly ajar to prevent boiling over. Cook for 10-12 minutes, stirring every 2-3 minutes to prevent sticking. The pasta will absorb most of the liquid as it cooks. You want the pasta to be al dente—firm to the bite but not crunchy.
  6. Check the consistency. After 10 minutes, the liquid should be mostly absorbed, leaving a slightly saucy mixture. If it looks too dry, add a splash of milk or broth. If it’s too soupy, let it simmer uncovered for another minute or two.
  7. Make the cheese slurry. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth. Pour this into the pot and stir well. This helps thicken the sauce without making it gluey.
  8. Add the cheese and yogurt. Remove the pot from the heat. Sprinkle in both shredded cheeses and stir until fully melted. The residual heat will do the work—no need to turn the burner back on. Once the cheese is smooth, stir in the Greek yogurt. This adds tanginess and creaminess without making the dish heavy.
  9. Taste and adjust. Give it a taste. Add more salt, pepper, or a pinch of cayenne if you want more heat. Let the mac and cheese rest for 2-3 minutes off the heat—it will thicken further as it cools.
  10. Serve immediately. Spoon into bowls and top with extra shredded cheese, a sprinkle of fresh cilantro, or a dollop of Greek yogurt if you like.

Notes

For the best texture, grate your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If you can find roasted Hatch green chilies, they add a deeper, smokier flavor than the canned variety. Don’t skip squeezing the zucchini—it prevents a watery sauce. Let the mac and cheese rest for 2-3 minutes before serving to allow the sauce to thicken.

Nutrition

Keywords: green chili mac and cheese, one pot mac and cheese, lighter mac and cheese, healthy mac and cheese, comfort food, weeknight dinner

Find it online: https://willarecipes.com/easy-one-pot-lighter-green-chili-mac-and-cheese/