Macaroni and Cheese with Green Chiles

Yield: 13 servings | Serving Size: 6 ounces (#6 scoop or 6-ounce spoodle)
Child Nutrition: 2 meat/meat alternate, 1 oz. eq. grain | HACCP Process III.


  • 3/4 leveled cup | Canned green chiles, drained



Combine all ingredients in half steam table pan. Cover.


Heat until temperature reaches 165°F for 15 seconds.

CCP: Heat to 165°F for at least 15 seconds


Serve 6 ounces using leveled #6 scoop or 6-ounce spoodle.

Recipe Tips

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.

Nutritional Information

  • Serving Size6 ounces (#6 scoop or 6-ounce spoodle)
  • Calories300 calories
  • Fat 11 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 31 milligrams
  • Sodium 1050 milligrams
  • Carbohydrates 32 grams
  • Dietary Fiber 2 grams
  • Sugars 0 grams
  • Protein 17 grams
  • Vitamin A 770 IU
  • Vitamin C 34 milligrams
  • Calcium 410 milligrams
  • Iron 1.27 milligrams

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