Macaroni & Cheese w/ Green Chiles & Ham! THT


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This is an old family favorite. It first appeared in the Los Angeles Times Food Section sometime in the 1970s or 1980s, I think. My wife copied it and we've made it every now and then since, in part because my daughter liked it, as do my grandkids (although we leave out the chiles when we make it for them -- they're only 5 and 6½ and don't like spicy things -- yet).

My wife is still recovering from foot surgery and has been asking for comfort foods. This is one of them around here, so I made it for her tonight despite the relatively warm weather.

It's so easy a monkey could make it. The most complicated part is boiling the water. Printable copy attached.

from the Los Angeles Times

8 Ounces Dry Macaroni, Cooked
4 Tablespoons Butter
¼ Cup All-Purpose Flour
2 Cups Milk
1 Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper
2 Cups Shredded Sharp Cheddar Cheese
1 Pound Cooked Ham, Cut Into ½-Inch Cubes
1 4-Ounce Can Diced Green Chiles, Drained

1. Preheat oven to 375 degrees.

2. Bring a 4 quarts of water to a boil.

3. Grease a 2-quart casserole (see note) and set aside.

4. Cook macaroni in boiling water according to package directions
until nearly tender; drain and set aside.

5. While macaroni is cooking, melt butter in a large nonstick sauce
pan over medium heat; add flour and cook until bubbly, stirring
constantly; do no allow mixture to brown.

6. Add milk all at once to pan; cook over medium-high heat,
stirring constantly, until smooth and thickened.

7. Add salt, pepper, and cheese to pan; cook over medium heat,
stirring constantly, until the cheese is melted.

8. Add cooked macaroni, ham, and chiles and mix gently until well

9. Pour mixture into a 2-quart casserole and bake, uncovered, for
30 minutes at 375 degrees.

Makes 4 to 6 servings.


• May need a 2½-quart casserole if using a little more macaroni.
• If making without ham, increase macaroni to 10 ounces.


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