8Ingredients
840Calories
35Minutes

Ingredients

  • 16 ounces elbow macaroni (; uncooked)
  • 8 ounces ricotta cheese
  • 1 cup heavy cream
  • 2 cloves garlic (; chopped)
  • salt (and pepper; to taste)
  • 1/2 cup parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1/2 cup green chile (Hatch, or other New Mexico Green Chile)
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NutritionView more

840Calories
Sodium21%DV500mg
Fat62%DV40g
Protein55%DV28g
Carbs31%DV92g
Fiber16%DV4g

PER SERVING *

Calories840Calories from Fat360
% DAILY VALUE*
Total Fat40g62%
Saturated Fat24g120%
Trans Fat
Cholesterol140mg47%
Sodium500mg21%
Potassium450mg13%
Protein28g55%
Calories from Fat360
% DAILY VALUE*
Total Carbohydrate92g31%
Dietary Fiber4g16%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Shannon Crawford 7 Oct 2017
This is an interesting twist on a classic meal. I'm always looking for variations of the same old-same old, and this was definitely it. I had leftover ricotta, mozzarella and Parmesan from a lasagna recipe that I needed to use, and making this mac & cheese was the perfect solution. I like the kick that the green chilies give to it. Just a note: The recipe doesn't call for a specific amount of salt and pepper to add, but it definitely needed it. I added some to the pot and mixed it in, but I still needed to add more before eating it.