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Creamy Roasted Hatch Green Chile Mac and Cheese

creamy roasted hatch green chile mac and cheese - featured image
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A creamy, comforting mac and cheese with a smoky, mildly spicy twist from roasted Hatch green chiles. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 3–4 fresh Hatch green chiles, roasted, peeled, and chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Optional toppings:
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil or melted butter

Instructions

  1. Preheat broiler or grill to high. Roast whole Hatch chiles on a baking sheet or grill rack, turning occasionally, until skin is charred and blistered (8-10 minutes). Transfer to a bowl and cover with plastic wrap or kitchen towel. Let steam for 10 minutes.
  2. Peel off charred skin from chiles, remove seeds if desired, and chop finely. Set aside.
  3. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 8 minutes. Drain and set aside without rinsing.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until lightly golden roux forms.
  5. Slowly add warm milk while whisking constantly to avoid lumps. Cook 5-7 minutes, stirring often, until sauce thickens.
  6. Remove from heat and stir in shredded cheddar and Monterey Jack cheeses until melted and smooth.
  7. Mix in smoked paprika, garlic powder, salt, pepper, and chopped roasted Hatch chiles.
  8. Add drained macaroni to the cheese sauce and stir gently to coat all noodles.
  9. Optional: Toss panko breadcrumbs with olive oil or melted butter. Transfer mac and cheese to an oven-safe dish, sprinkle breadcrumbs evenly, and broil 3-4 minutes until golden brown, watching closely to avoid burning.
  10. Serve immediately, optionally garnished with extra cheese or fresh herbs.

Notes

Do not skip steaming the chiles after roasting to make peeling easier and avoid bitter burnt skin taste. Whisk constantly when adding milk to roux to prevent lumps. Use freshly shredded cheese for best melting. Adjust heat by removing chile seeds. For gluten-free, substitute flour and pasta accordingly. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: mac and cheese, Hatch green chile, creamy, roasted chiles, comfort food, southwestern, cheesy, easy recipe

Find it online: https://emmastirs.com/creamy-roasted-hatch-green-chile-mac-and-cheese-recipe-easy-and-delicious/