Tip #1 Do not use more than 3/4 cup canned green chiles per 1 pouch of macaroni and cheese. A range of 1/2 cup to 3/4 cup could also be used. The acid in the canned chiles will cause the sauce to break if not drained or if more than 3/4 cup is used. To reduce the sodium in this recipe, use fresh or frozen green chiles in place of canned.