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Creamy Roasted Hatch Green Chili Mac and Cheese

roasted hatch green chili mac and cheese - featured image
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A creamy, smoky mac and cheese featuring roasted Hatch green chilies for a comforting Southwestern twist. Ready in about 30 minutes, this dish is perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams), cooked al dente
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free flour blend)
  • 2 cups whole milk (480 ml), warmed
  • 4 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 to 2 roasted Hatch green chilies, peeled and chopped (about 2 ounces)
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of cayenne pepper
  • For the topping (optional):
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.
  2. If using fresh Hatch chilies, roast over an open flame or under the broiler, turning until skins are blackened and blistered (about 5-7 minutes). Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and chop finely. If using jarred chilies, chop and set aside.
  3. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Stir in 2 tablespoons flour and cook, stirring constantly, for about 2 minutes to make a roux.
  4. Slowly whisk in 2 cups warmed milk, making sure there are no lumps. Continue to whisk and cook until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  5. Lower heat to medium-low and stir in 4 ounces softened cream cheese until smooth.
  6. Add 2 cups shredded sharp cheddar and 1 cup shredded Monterey Jack cheese gradually, stirring until melted and creamy.
  7. Mix in the roasted Hatch chilies, 1/2 teaspoon smoked paprika, salt, and pepper to taste. Add a pinch of cayenne if desired. Taste and adjust seasoning.
  8. Add the drained macaroni to the cheese sauce, stirring gently to coat all the pasta evenly.
  9. For the topping (optional), mix 1/2 cup panko breadcrumbs with 1 tablespoon melted butter and 1 tablespoon grated Parmesan cheese.
  10. Transfer the mac and cheese to a buttered 8×8-inch baking dish. Sprinkle the breadcrumb topping evenly over the surface.
  11. Bake at 350°F (175°C) for 15-20 minutes until the topping is golden and crispy. Alternatively, skip baking and serve creamy right off the stove.
  12. Let rest for a few minutes before serving to allow the sauce to thicken slightly.

Notes

Do not overcook pasta as it will cook further in the oven or sauce. Steaming roasted chilies before peeling makes skin removal easier. Warming milk before adding prevents lumps. For dairy-free or gluten-free versions, substitute ingredients accordingly. Watch breadcrumb topping closely to avoid burning; broil briefly for extra crunch if desired.

Nutrition

Keywords: mac and cheese, Hatch green chilies, creamy, roasted chilies, comfort food, Southwestern, easy dinner, cheesy pasta

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