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.

Roasted Hatch Chile Mac n’ Cheese Recipe

Serves 4 - 6 Prep Time: Cook Time:


  • 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



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.


Preheat oven to 350 degrees.


Bring a large pot of water to boil. 7 - 8 minutes or until al dente. Drain.


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.


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.


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.



Leave a Comment

  • Reply
    Katie Hardwick
    October 31, 2016 at 11:35 am

    I made this last night and it was amazing! I have a ton of frozen roasted hatch chiles in my freezer, and this was a perfect way to use some up. I mostly followed the recipe – I used reduced fat cream cheese and no breadcrumb topping to reduce calories, although in retrospect it’s mac’n’cheese, how much reducing can you actually do??? Haha. Anyway I loved the smoky hatch flavor, and the base mac’n’cheese recipe was so good I could see myself using it in the future without chiles. Putting 3 cups of cheese plus cream cheese in 2 cups of milk almost seemed like too much; it almost became just a pot of melted cheese! But it came out perfect. Trust the recipe. I just had leftovers for lunch. Yum!

    • Reply
      Des @ Life's Ambrosia
      November 1, 2016 at 7:08 am

      I am so happy to hear that you liked it! :)

  • Reply
    September 1, 2016 at 7:11 pm

    I’m making this tonight but forgot the boyfriend had accidentally left the milk out last night, so all I had was 1 cup heavy cream which I diluted with 1 cup of water. I didn’t have jack cheese so I shredded 2 cups cheddar and used 1 cup mozzarella that I needed to get rid of. Added some roasted chicken breast that I had frozen and the chiles were also previously roasted and frozen so I just threw those in. It’s in the oven now, and I may not be able to move later! :)

  • Reply
    September 6, 2013 at 3:20 am

    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!

  • Reply
    August 25, 2013 at 3:08 pm

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

  • Reply
    Cathy Pollak ~ Noble Pig
    August 25, 2013 at 10:04 am

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

  • Reply
    August 24, 2013 at 4:14 pm

    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.

    • Reply
      August 24, 2013 at 5:15 pm

      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!