Hatch Green Chile Macaroni And Cheese Recipe

I kinda stumbled on this crazy mac and cheese mix that brings together gooey sharp cheddar, Monterey Jack, and the unexpected kick of roasted Hatch green chiles and it blew my mind with a creamy, spicy vibe that totally redefines classic comfort food.

I love this Hatch Green Chile Mac And Cheese. I use elbow macaroni mixed with butter, flour, whole milk, heavy cream, cheddar, Monterey Jack and roasted Hatch green chiles.

I add salt, garlic powder, smoked paprika and black pepper. Its a hearty recipe i enjoy whenever i make it.

Ingredients

• Elbow macaroni provides hearty carbohydrates for energy and a satisfying texture.
• Hatch green chiles add vibrant spice, smoky notes, and a hint of sweet heat.
• Sharp cheddar cheese contributes protein, calcium, and a tangy flavor that pops.
• Monterey Jack cheese adds smooth, mild flavor and creamy consistency in every bite.
• Whole milk and heavy cream infuse the dish with dairy richness and velvety sauce.
• Unsalted butter melds flavors and helps create a smooth, flavorful roux base.

Ingredient Quantities

• 1 lb elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 large roasted Hatch green chiles, peeled, seeded, and chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika

How to Make this

1. Boil a large pot of salted water and cook the elbow macaroni until it’s al dente, then drain and set it aside.

2. In a large saucepan, melt the butter over medium heat and stir in the flour. Keep stirring for about 1 minute so they form a roux.

3. Slowly whisk in the whole milk and heavy cream, keep stirring so there are no lumps and the mixture gets smooth.

4. Let the sauce simmer for 3 to 4 minutes until it thickens a bit, making sure it doesn’t boil too hard.

5. Lower the heat and mix in the cheddar and Monterey Jack cheeses, stir until they’re completely melted and the sauce is creamy.

6. Add the chopped roasted Hatch green chiles along with salt, pepper, garlic powder, and smoked paprika. Stir it all in.

7. Pour the drained macaroni into the cheese sauce and mix well to coat every piece.

8. (Optional) If you like baked macaroni and cheese, preheat your oven to 350°F, transfer the mixture to a greased baking dish, top with extra cheese if you want, and bake for about 20 minutes until it looks bubbly and golden.

9. Let the dish sit for a couple of minutes out of the oven before serving so you dont burn your mouth.

Equipment Needed

1. Large pot for boiling the salted water
2. Colander for draining the macaroni
3. Large saucepan to make the roux and simmer the sauce
4. Whisk to mix the milk and heavy cream smooth
5. Measuring cups and spoons for accurate ingredient portions
6. Knife and cutting board to chop the roasted Hatch green chiles
7. Wooden spoon (or spatula) for stirring the sauce
8. Baking dish (only if you decide to bake the macaroni and cheese)
9. Oven (set to 350°F for the optional bake step)

FAQ

• Q: Can i substitute different cheeses for cheddar or Monterey Jack?
  
  A: Yep, you can use different cheeses like colby or even a mix of others if you want a twist in flavor. Just be careful cause it might change the taste a bit.
• Q: What if i cant find roasted Hatch green chiles?
  
  A: If you cant get Hatch green chiles try using poblano or green bell peppers, but keep in mind this will alter the traditional flavor of the dish.
• Q: How do i get a smooth, lump-free sauce?
  
  A: Make sure you melt the butter at a low heat and whisk in the flour slowly before adding milk and cream. Stirring constantly will help prevent lumps.
• Q: Can i prep this ahead of time for a party?
  
  A: Sure, you can make it in advance and then reheat it in the oven, but you might need to add a splash of extra milk if it thickens too much.
• Q: How long should i cook the macaroni?
  
  A: Cook the macaroni for about 8-10 minutes till its al dente. Its important not too overcook it cause it’ll keep cooking in the sauce later on.

Hatch Green Chile Macaroni And Cheese Recipe Substitutions and Variations

• Instead of elbow macaroni you could try using penne or small shells if you can’t find it
• If you don’t have unsalted butter use salted butter but be careful with the added salt in the recipe
• For heavy cream you can sometimes use half and half or even coconut cream if you’re looking for something a bit different
• If Monterey Jack cheese is hard to come by, try using mozzarella or Colby cheese as a good substitute
• Don’t have Hatch green chiles? Roasted poblano or Anaheim peppers work pretty good in its place

Pro Tips

1. Try adding the milk real slow while constantly whisking the roux so you make sure the sauce is nice and smooth without any lumps. It makes a huge difference in the final texture.
2. Keep the heat low once you add the cheeses because if it gets too hot, the sauce might get gritty and separate. Patience pays off!
3. If you’re baking it, consider adding a little extra cheese on top before putting it in the oven. It creates a delicious, crispy topping that everyone loves.
4. Let the sauce simmer with the spices and chiles for a minute longer to really blend the flavors together. Just be careful to not let it thicken too much, or your pasta might get drowned.