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Hatch chile mac and cheese - featured image

Savory Hatch Chile Mac and Cheese

  • Author: Isabella Russo
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

This creamy mac and cheese features smoky roasted Hatch chiles, a blend of sharp cheddar, Gruyère, and Monterey Jack cheeses, and a crispy panko topping. It’s the ultimate cozy comfort food for autumn nights, delivering bold flavor and gentle heat in every bite.

Ingredients

Scale
  • 12 ounces elbow macaroni (or any short pasta like cavatappi or shells)
  • Salt, for boiling water
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk (or half-and-half)
  • 1/2 cup heavy cream (optional)
  • 2–3 roasted Hatch chiles, chopped (about 4 ounces; mild or hot)
  • 1/2 teaspoon garlic powder (or 1 clove fresh garlic, finely minced)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt (plus more to taste)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup panko breadcrumbs (optional topping)
  • 1 tablespoon unsalted butter, melted (for topping)
  • 1 tablespoon chopped fresh parsley (for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. If using fresh Hatch chiles, preheat oven to 450°F. Roast whole chiles on a baking sheet for 10 minutes, turning halfway, until skins blister. Transfer to a bowl, cover, and steam for 5 minutes. Peel, remove seeds, and chop.
  3. In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook for 1 minute until bubbling.
  4. Slowly pour in milk, whisking constantly to avoid lumps. Add heavy cream if using.
  5. Add chopped Hatch chiles, garlic powder, smoked paprika, black pepper, and salt. Simmer for 2-3 minutes.
  6. Reduce heat to low. Gradually stir in cheddar, Gruyère, and Monterey Jack cheeses until melted and sauce is creamy.
  7. Add drained pasta to the sauce and fold gently until evenly coated. Taste and adjust seasoning.
  8. For the optional topping, mix panko breadcrumbs with melted butter and sprinkle over mac and cheese in a baking dish. Top with parsley.
  9. If baking, preheat oven to 375°F. Bake for 18-20 minutes until bubbly and golden. Broil for 2-3 minutes for a crispier top. Let cool for 5 minutes before serving.

Notes

For gluten-free, use GF pasta and flour. For dairy-free, substitute plant-based milk and cheese. Freshly grated cheese melts best. Adjust Hatch chile quantity for desired heat. The recipe can be served stovetop for extra creaminess or baked for a crispy topping. Leftovers keep well and taste even better the next day.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American, Southwestern

Nutrition

  • Serving Size: About 1 1/2 cups per serving
  • Calories: 420
  • Sugar: 6
  • Sodium: 550
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 38
  • Fiber: 3
  • Protein: 18

Keywords: mac and cheese, Hatch chile, autumn comfort food, creamy pasta, baked mac and cheese, southwestern recipe, easy dinner, vegetarian option

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Find it online: https://theyumdishes.com/savory-hatch-chile-mac-and-cheese-recipe-for-cozy-autumn-nights/