Spicy & unique (and green!) mac n’ cheese inspired by Reese Bros. Barbecue in San Antonio
On a recent trip to San Antonio for the 2025 Final Four, I stopped in at Reese Bros. BBQ, where I experienced green mac n’ cheese for the first time. Made with a base of pureed poblano peppers, it was a distinctly Tex-Mex twist on the traditional BBQ side dish.
I decided to re-create the dish at home, adding cilantro to the pureed pepper mix and tossing in pieces of marinated grilled chicken because … why not?
The result was a fantastic blend of spice, cheese, and South Texas flavor that makes for a delicious changeup to traditional mac n’ cheese.
Ingredients:
- Bolner’s Fiesta fajita seasoning
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk (may sub heavy cream)
- 1 poblano pepper, rough chopped
- 2 jalapeño peppers, rough chopped
- 2 tsp lime juice
- 1/4 cup chopped cilantro
- 1.5 tsp cumin
- 1 cup grated Oaxaca cheese
- 1 cup grated sharp white cheddar
- 1 lb. medium shell pasta
- Kosher salt
- Coarse-ground black pepper
- Crumbled tortilla chips (optional)
Note: For a milder mac, substitute the jalapeños for a second poblano. For a spicier version, sub one of the jalapeños for a Serrano.
For the chicken marinade:
- 1 lb. chicken thighs
- 1/3 cup canola oil
- 1/4 water
- 1/4 cup fresh lime juice
- 1/4 cup cilantro, chopped
- 1/2 medium onion, rough chopped
- 4 cloves minced garlic
- 1 tbsp salt
- 1 tbsp cumin
- 1 tsp black pepper
- 1 tsp dried oregano
*Adapted from a recipe by Malcom Reed Combine all ingredients except chicken in blender. Pour in zipper bag over chicken and marinate in refrigerator for 2 hours.
Directions:
Preheat grill to medium-low heat.
Remove chicken thighs from the marinade and shake off the excess. Season with Fiesta fajita seasoning and grill until internal temperature reaches 165 degrees, then remove from the grill, tent with foil, and set aside.
Preheat the oven to its highest setting or, preferably, heat using the BROIL setting.
In a blender, combine the milk, peppers, lime juice, cilantro, and cumin. Puree until smooth, then set aside.
In a stockpot, begin boiling water for the pasta. When the water reaches a rolling boil, season with salt, then add the pasta. Cook to al dente according to package directions, then drain and set aside.
In an oven-safe Dutch oven over medium heat, melt a half-stick of butter (4 tablespoons). When the better is melted, stir in the flour to begin forming a roux. Continue stirring constantly, preventing the flour from burning, until the roux reaches a light blonde color.
When the roux reaches the proper color, begin adding the milk-pepper mixture in half-cup batches, stirring to incorporate and creating a thick sauce. Stir in half of the Oaxaca and half of the white cheddar until melted.
Cut the chicken thighs into bite-size pieces and add to the cheese sauce. Next, toss in the cooked pasta shells, mixing to cover evenly with the cheese sauce. Stir in the remaining Oaxaca cheese until it melts and binds to the pasta shells.
Season with salt and pepper to taste, then top the dish with the remaining white cheddar cheese and, if you choose, the optional crumbled tortilla chips.
Broil for about 7-10 minutes or until the cheese and/or crumbled tortilla chips are lightly browned.
Remove from the oven, allow to rest for 5 minutes, and then enjoy!
Makes 6 large servings or 12 side-dish servings.
CFB Travel Guy 