Print

Creamy Roasted Hatch Green Chili Mac and Cheese

roasted hatch green chili mac and cheese - featured image
Print Recipe

A cozy and creamy mac and cheese with smoky roasted Hatch green chilies and a crispy breadcrumb topping, perfect for a comforting meal with a spicy kick.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 2 cups whole milk (480 ml), warmed
  • 1 cup heavy cream (240 ml)
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour (or gluten-free blend if needed)
  • 2 cups sharp cheddar cheese, shredded (about 200 grams)
  • 1 cup Monterey Jack cheese, shredded (about 100 grams)
  • 1 cup roasted Hatch green chilies, chopped
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Dijon mustard (optional)
  • 1 cup panko breadcrumbs (about 50 grams)
  • 1 tablespoon olive oil or melted butter
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Roast the Hatch Green Chilies (if using fresh): Preheat your oven’s broiler or grill pan. Place whole chilies on a sheet pan and roast, turning occasionally, until skins are blackened and blistered, about 8-10 minutes. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and chop roughly. (Skip if using jarred chilies.)
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and reserve ½ cup pasta water.
  3. Make the Roux: In a medium saucepan, melt 2 tablespoons butter over medium heat. Sprinkle in flour and whisk constantly for about 2 minutes until golden and nutty.
  4. Add Milk and Cream: Gradually whisk in warmed whole milk and heavy cream. Simmer gently until sauce thickens, about 5-7 minutes. Add reserved pasta water if too thick.
  5. Incorporate Cheese and Chilies: Lower heat to medium-low. Stir in shredded sharp cheddar and Monterey Jack cheese until melted and smooth. Add chopped roasted Hatch chilies, smoked paprika, Dijon mustard if using, salt, and pepper. Stir well.
  6. Combine Pasta and Sauce: Add drained pasta to cheese sauce and toss gently to coat. Add more reserved pasta water if needed for creaminess.
  7. Prepare Breadcrumb Topping: Mix panko breadcrumbs with olive oil or melted butter, garlic powder, and salt.
  8. Assemble and Bake: Pour cheesy pasta into greased 8×8 inch baking dish. Sprinkle breadcrumb mixture evenly on top. Bake at 375°F (190°C) for 15-20 minutes until topping is golden and crispy.
  9. Serve: Let rest for 5 minutes before serving to thicken sauce and meld flavors.

Notes

Watch breadcrumbs carefully while baking to avoid burning. For extra crunch, broil for 1-2 minutes at the end. Roasting fresh Hatch chilies adds more smoky depth than canned. Use good quality cheese and whisk roux constantly to avoid lumps. Pasta should be cooked al dente as it will continue cooking in the oven.

Nutrition

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

Find it online: https://yumbelle.com/creamy-roasted-hatch-green-chili-mac-and-cheese-recipe-easy-and-best-homemade/