Mac n’ cheese. Need I say more? I love it just as much as the next person. And I love it in just about any combination.
When we visited Scottsdale, Arizona for the Fiesta Bowl a few years back and we ate at the Roaring Fork. They had a fabulous green chili mac n’ cheese. I loved it so much, I knew I had to try and recreate it at home. With a skinny twist of course!
The peppers in this one add a delicious kick to the traditional dish, while the reduced fat cheeses and milk keep it on the light side. It’s totally hits the spot when I’m craving something gooey and cheesy!
Prep Time 25 minutes
Cook Time 25 minutes
Servings 4
Calories 274.6 kcal


Wine Suggestion: Da Vinci Chianti
Nutrition per Serving
 Cal: 274.6 • Fat: 9.9g • Carb: 31.7g • Protein: 16.7g • Fiber: 2.5g • Sugar: 5.2g
  • 1/2 tsp canola oil
  • 1 small shallot, minced
  • 1 clove garlic, minced
  • 2 Tbsp flour
  • 1 cup nonfat milk
  • 1/4 cup chicken stock, or vegetable stock for all vegetarian dish
  • 1/2 cup roasted poblano peppers, chopped
  • 4 oz. can diced green chiles with juices
  • 1/4 tsp paprika
  • 1 cup reduced fat white sharp cheddar, grated
  • 1/4 cup shredded parmesan
  • 3 Tbsp nonfat Greek yogurt
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 8 oz. whole wheat fusilli (about 2 cups dry)
  • 1/2 cup panko
  • 1/4 tsp garlic powder
  • 1 tsp canola oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  1. Roast peppers over an open flame. When blackened place in a plastic bag and let cool for 15 minutes. Peel and seed them. Chop into small pieces and set aside.
  2. Cook pasta according to directions and set aside.
  3. Preheat oven to 375 degrees. For the cheese sauce, add 1/2 tsp canola oil to the medium saucepan over medium heat.
  4. When oil is hot, add shallot and sauté for 1 minute. Add garlic cook another minute.
  5. Add flour to the pan and whisk to combine with shallot and garlic.
  6. Slowly pour in milk and broth, whisking vigorously to avoid clumps.
  7. Turn the heat to medium and cook, stirring often and scraping the bottom of the pan, until the sauce starts to thicken. It’s ready when the sauce coats the back side of a spoon.
  8. Lower heat to lowest setting and add both poblano peppers and green chiles, cheeses, Greek yogurt, paprika, salt and pepper.
  9. Cook for 5 minutes to let flavors meld, stirring frequently so cheese doesn’t burn on the bottom.
  10. Remove from heat, add drained pasta and toss to coat.
  11. Spray 4 ramekins with Pam Original and fill with the mac n’ cheese.
  12. In a small bowl combine the breadcrumb ingredients, using your clean hands to combine all ingredients evenly.
  13. Sprinkle each ramekin with equal portions of the breadcrumb mixture.
  14. Place on a baking sheet and bake for 20-25 minutes. Serve hot with a fresh salad.

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