Hatch Green Chile Macaroni and Cheese
Add flavor to traditional mac ‘n cheese by adding roasted Hatch green chile peppers! This stovetop Green Chile Macaroni and Cheese recipe is ready in 30 minutes and makes for a decadent dinner the whole family will love. Makes 4 servings.
Every August and September, I’m alllllllll about the Hatch chile pepper.
Stores here have celebrations, and I soak in all the flavors for as long as I can get ‘em and in whatever recipes I can find them in.
And this year, I took the time to develop and document some new recipes featuring these beloved peppers.
Why I love this recipe:
The combination of a creamy, cheesy pasta sauce with smoky, slightly spicy green chile peppers is just the perfect comfort food.
This Hatch Green Chile Mac and Cheese recipe is the kind of food I want to eat all fall long.
The base sauce of this mac ‘n cheese is creamy, cheesy and balanced. The green chile peppers add in a ton of flavor, a little smokiness and heat, too. They are not overwhelming, though.
However, if you like things spicy, let me recommend using spicy Hatch chile peppers intead of mild, as I’ve done for this recipe.
This vegetarian pasta recipe requires just a handful of ingredients. You need 30 minutes or less to make it and get it on the table.
And if your kids are anything like mine, they’ll jump for joy when they realize what’s for dinner.
More pasta recipes to try: Cajun Chicken Alfredo | Chicken Pesto Pasta | Lemon Salmon Pasta | French Onion Steak Pasta | Tortellini Butternut Squash Pasta with Pancetta and Spinach
Looking for dinner inspiration? Head on over to my Dinner Recipe Index for more ideas.
What you need to make this recipe:
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- Pasta pot
- Large saucepan / braiser pan
- Liquid measuring cup
- Box grater
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Elbow macaroni—this is the classic pasta for macaroni and cheese. If it’s not your favorite, use another type of pasta that makes you happy.
- Unsalted butter—this serves as our base for the sauce. It adds extra creaminess without additional salt.
- All-purpose flour—this is added to the butter to make a blonde roux, which will thicken the sauce.
- Whole milk—this makes our sauce creamy and a good consistency without skimping on flavor. While you could substitute it for lower fat milk, I don’t suggest that since mac ‘n cheese is meant to be decadent, and this will provide the most flavor.
- Half-and-half—this adds more creaminess. It’s thick, luscious and adds a TON of flavor to our dish. I do not recommend using a lower fat situation for this.
- Roasted green chile peppers—sometimes referred to New Mexico green chile peppers or Hatch chiles, these are in season from July to October. We purchase ours fresh and roast them, then store in the freezer, but you can also purchase them already roasted. Canned green chile peppers work in this recipe, too!
- Dijon mustard—a little goes a long way. This is going to balance out the creaminess of the sauce.
- Kosher salt and white pepper—I like to use a medium-grain kosher salt. You can use black pepper if you don’t have ground white pepper. I like to use it so that the chile peppers stand out visually in the sauce, not the pepper.
- Cheddar cheese—you’re going to need a full pound of this goodness. Get a block and shred it yourself.
How to make Macaroni and Cheese with Green Chile Peppers
First and foremost, cook the pasta. Bring a large pot of water to a boil. Cook until the pasta is al dente. If you overcook the pasta, it will fall apart in the cheese sauce, and that will be sad.
Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.
Melt the butter in a large skillet or a braiser with high sides over medium heat.
Add the flour. Cook for 1-2 minutes, or until the flour and butter meld together and turn a golden brown color. This is our roux, and it will thicken the cheese sauce.
Pour in the milk and half-and-half. Continue cooking on medium heat, stirring occasionally until the mixture has thickened.
Do not bring to a boil! This will scald the milk.
Add the diced green chiles, mustard, salt and pepper. Cook for a few minutes until the ingredients have mixed into the sauce.
Add the cheese. Let it melt completely as you stir it into the sauce.
Add the cooked noodles, and stir until coated.
Serve the Hatch chile mac and cheese warm, and enjoy!
Storage, make ahead and freezing options
If you’ve got leftovers, store them in an airtight container in the fridge for 2-3 days.
To reheat the leftovers, add a drizzle of whole milk to the sauce before popping in the microwave. Heat in 30-second increments until warmed through.
I do not recommend freezing leftover mac ‘n cheese.
Erin’s Easy Entertaining Tips
You should absolutely serve Green Chile Macaroni and Cheese to your people.
Period. The end.
It’s going to be a little more labor-intensive than I’d normally suggest for easy entertaining—because you will need to be in the kitchen to make it happen—but this recipe is done in less than 30 minutes.
Here’s how I’d do it:
- Double or triple the recipe. Depending on how many people you’re feeding, you’ll need more than what this recipe calls for. If serving adults and kids, I suggest making it in batches and turning up the heat for the adults.
- Measure everything in advance. Make it easier on yourself while cooking when hosting guests. Have everything ready to go in food storage containers in the fridge. Then when it’s dinner time, all you have to do is throw everything together.
- Have guests bring sides and dessert. Again—make it easy on yourself and let your people bring the accompaniments to pair with this mac ‘n cheese. Salad goes great, so does garlic bread. Any dessert is a good idea.
Frequently Asked Questions
If you can’t find fresh Hatch chiles or roast your own, I suggest using another mild roasted pepper. There are so many different varieties, though I will say I just love the New Mexico green chiles.
You can swap out the pasta type or shape. You could also swap out the cheese if you prefer a milder cheese. A pepper jack cheese would also add excellent flavor, too.
If you want to add some protein to this mac ‘n cheese, I recommend adding chicken breast. Cook it separately and serve over the pasta.
Quick Tips and Tricks for making the best homemade macaroni and cheese
- This is not a low-fat recipe. It’s not meant to be one, so please, do not make substitutes to try to make it “healthier.” Mac ‘n cheese is decadent—so enjoy it!
- You may use roasted chile peppers that you’ve roasted or the canned kind. We like to roast a bunch of Hatch chile peppers when they’re in stores and freeze for later. The canned kind also work here.
- Grate your own cheese or purchase the grated stuff from your grocery’s cheese counter. Pre-shredded cheese doesn’t melt as well, so take the time to shred your own.
- Add more peppers for more flavor. We used mild chile peppers here, so you could easily add more to the recipe for more depth of flavor. You could also use a spicy pepper in place of the mild peppers.
More recipes with roasted green chile peppers:
- Spicy Fettuccine Alfredo with Hatch Green Chile Peppers
- Hatch Chile Mini Cornbread Muffins
- Egg Casserole with Green Chiles
- Hatch Chile Breakfast Flatbread
Hatch Green Chile Macaroni and Cheese
Add flavor to traditional mac ‘n cheese by adding roasted Hatch green chile peppers! This stovetop Green Chili Macaroni and Cheese recipe is ready in 30 minutes and makes for a decadent dinner the whole family will love.
- 1 lb. elbow macaroni, uncooked
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup half-and-half
- ½ cup (4 oz.) chopped roasted Hatch chile peppers, mild
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 16 oz. (1 lb.) cheddar cheese, shredded
- Cook the pasta. Read the pasta packaging, and boil until the pasta is cooked through but still has some bite to it. (This is called al dente.) Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.
- Melt the butter in a large skillet or a braiser with high sides over medium heat.
- Add the flour. Cook for 1-2 minutes, or until the flour and butter combine and turn golden brown. This is our roux, and it will thicken the cheese sauce.
- Pour in the milk and half-and-half. Stir occasionally, cooking for a few minutes, until the mixture has thickened slightly. Do not bring to a boil!
- Add the green chile peppers, mustard, salt and pepper. Stir to combine.
- Cook for a few minutes.
- Add the cheese. Stir it into the sauce and let it melt completely.
- Add the cooked noodles, and use a spoon to stir them into the cheese sauce.
- Serve warm, and enjoy!
How to store: Transfer to an airtight container and store in the fridge for 2-3 days. When reheating, prepare to add a little extra milk to the pasta sauce since it will coagulate in the fridge. Reheat in 30-second increments in the microwave.
Double or triple the recipe for a crowd.
Make it spicier. Use spicy green chiles instead of mild green chiles for more heat in this dish!
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Amount Per Serving: Calories: 968Total Fat: 63gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 182mgSodium: 1274mgCarbohydrates: 59gFiber: 3gSugar: 14gProtein: 42g
Nutrition facts are an estimate and not guaranteed to be accurate.