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Creamy Hatch Green Chile Mac and Cheese

creamy hatch green chile mac and cheese - featured image
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A creamy, smoky mac and cheese featuring Hatch green chiles for a perfect balance of heat and comfort. This easy homemade recipe is ready in about 30 minutes and perfect for cozy dinners.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup roasted Hatch green chiles, chopped (about 4–5 pods)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional: handful of panko breadcrumbs for topping if baking

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Stir occasionally to prevent sticking. Drain and set aside, reserving about ½ cup pasta water.
  2. In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for 1-2 minutes until light golden and nutty smelling.
  3. Slowly pour in whole milk and heavy cream, whisking constantly to avoid lumps. Bring to a gentle simmer and cook until sauce thickens enough to coat the back of a spoon, about 5 minutes.
  4. Lower heat to low and gradually stir in sharp cheddar and Monterey Jack cheeses until melted and smooth. Add chopped roasted Hatch green chiles, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well and adjust seasoning. If sauce is too thick, add reserved pasta water.
  5. Add drained macaroni to the cheese sauce and stir to coat. Heat through for about 2 minutes, adding more cream or milk if desired for extra creaminess.
  6. Optional: Preheat oven to 350°F. Transfer mac and cheese to a greased baking dish, sprinkle with panko breadcrumbs, and bake uncovered for 15-20 minutes until golden and bubbling.

Notes

Do not rush the roux; cook until light golden to avoid raw flour taste. Add cheese gradually off heat to prevent graininess. Roasting fresh Hatch chiles adds smoky depth but canned chiles work well if drained. Adjust spice by removing chile seeds or adding jalapeños/cayenne for heat. Leftovers taste better after a day and reheat gently with added milk.

Nutrition

Keywords: mac and cheese, Hatch green chile, creamy, comfort food, easy recipe, cheesy pasta, smoky, spicy

Find it online: https://evabakery.com/creamy-hatch-green-chile-mac-and-cheese-recipe-easy-homemade-comfort-food/