Roasted Hatch Chile Mac n’ Cheese

So I’m kinda obsessed with hatch chiles. And by kinda I mean I’m totally obsessed with hatch chiles. You may have noticed that when I posted my Hatch Chile Guacamole last week. But now that I have added them to a macaroni and cheese the obsession has reached a whole new level. A “I want to buy all the hatch chiles” level. Just try this Roasted Hatch Chile Mac N’ Cheese. You’ll see.

I’ve wanted to make a roasted hatch chile mac n’ cheese for a while now but it’s always been so hot in during hatch chile season that I’ve never done it. This year I just couldn’t put it off any longer. I just had to make it.

So I did.

On a day when it was sunny and 86.

A day perfect for tummy warming fall like comfort food right?

Well it is mac n’ cheese and frankly, any day is good for mac n’ cheese. Especially one that is this cheesy and this creamy. One that is chock full of spicy roasted hatch chiles and topped with crispy panko bread crumbs.

Yeah any day is perfect for this.

Like today.

So go make it.

The Recipe

  • Serves 4 - 6
  • Prep time:
  • Cook time:

Ingredients:

  • 5 hatch chiles
  • 2 cups elbow macaroni
  • 2 tablespoons unsalted butter
  • 1/2 yellow onion, diced
  • 4 tablespoons all purpose flour
  • 2 cups whole milk
  • 3 cups shredded jack cheese
  • 4 ounces cream cheese
  • salt
  • 1/4 cup panko bread crumbs
  • 1 tablespoon olive oil

Instructions:

  1. Turn on your oven broiler. Place chilies on a baking sheet 6 inches away from the broiler. Broil 4 - 5 minutes on each side or until skin has started to blister and blacken. Place chiles into a paper bag, close and let set for 15 minutes. After 15 minutes, peel away the skin of the chiles and remove the stem and seeds. The more seeds you leave the spicier the mac n' cheese will be. Dice the chiles.
  2. Preheat oven to 350 degrees.
  3. Bring a large pot of water to boil. 7 - 8 minutes or until al dente. Drain.
  4. While pasta is cooking, melt the butter in a large pot over medium heat. Add in onions. Cook just until softened about 3 minutes. Whisk in flour. Allow to cook for 1 minute. Slowly whisk in milk.
  5. Once milk has warmed, add in the jack and cream cheeses. Cook until melted. Fold in macaroni and roasted chiles. Season to taste with salt.
  6. Pour macaroni and cheese into a 2 quart casserole dish. In another bowl combine panko and olive oil. Sprinkle over the macaroni and cheese. Bake in the preheated oven for 15 minutes or until the edges are bubbly. Turn on the broiler and broil for 2 minutes or until the bread crumbs turn golden. Serve hot.

Enjoy!

  • Jodie

    This sounds wonderful. I think for my family I will make a couple of changes. One I will make it without the chilies for my husband. He doesn’t do well with spicy, but I will add drained chopped canned tomatoes to the bottom of the casserole. Also, instead of the jack cheese I will use Dubliner cheddar. It is extra sharp. I will add the chilies to my casserole along with the tomatoes on the bottom. If you have never had mac & cheese with the tomatoes they are really worth trying at least once. The combination is very tasty. One of those dishes that you just keep going back to the kitchen for more all evening long til there are no leftovers. tysm for all the tasty recipes.

  • http://www.lifesambrosia.com Deseree

    Jodie- I’ve never tried mac n’ cheese with tomatoes but that is definitely something that is on my to make list now. Sounds fantastic!

  • http://www.noblepig.com Cathy Pollak ~ Noble Pig

    I am going to get some Hatch chilis today at the market, this is a must make for me!! Sounds amazing!

  • http://atasteofmadness.blogspot.ca/ ATasteOfMadness

    Ooh, I have never heard of hatch chilies, but they sound fantastic! This looks great!

  • Mary

    This looks so good! I just purchased a 25lb box of hatch chiles and had them roasted at the market. This is the first time I have purchased hatch chiles, and they are good. Can’t wait to use them in this recipe. Thanks for sharing!

  • Pingback: 50 Best Hatch Chile Recipes | Best Recipes for Hatch Chiles | Green Chiles from New Mexico | ShockinglyDelicious.com

A little bit about me...

My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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