• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Use of Content and Photography
  • Recipes
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef
      • Chicken and Turkey
      • Fish and Seafood
      • Lamb
      • Main Course – Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    YOU ARE HERE: Home » Recipes » Pizza and Pasta » Hatch Green Chile Mac and Cheese

    By Carol · Published: Aug 25, 2016 · Modified: Aug 4, 2021 · This post may contain affiliate links. Please read my disclosure.

    Hatch Green Chile Mac and Cheese

    Jump to Recipe
    4.43 from 7 votes
    1 hour 30 minutes
    Pin for Hatch Green Chile Mac and Cheese

    Hatch Green Chile Mac and Cheese has the chile pepper and cheesy goodness you crave!  With fresh tomatoes and a crispy buttery topping, it’s sure to become your new favorite mac and cheese!

    Spoonful of Hatch Green Chile Mac and Cheese being lifted out of white baking dish.

    This mac and cheese!  This Hatch Green Chile Mac and Cheese!

    This is one of those dishes where you can’t help but sit back and just say, “Damn.”

    A luxurious, creamy, cheesy sauce kicked up with roasted Hatch green chiles surrounds the pasta and thinly sliced tomatoes add a summery, tangy touch.  All this goodness is topped with crispy, buttery breadcrumbs.

    Damn.

    This amazing Hatch Green Chile Mac and Cheese starts with a very special chile pepper that’s available fresh this time of year—the New Mexico “Hatch” chile pepper.  The “Hatch” chile pepper is actually several different varieties grown in and around the Hatch Valley of New Mexico.

    Here’s everything you ever wanted to know about Hatch Green Chiles and How to Roast and Freeze them.

    Close-up photo of fresh Hatch green chiles.

    These chile peppers are a popular ingredient in Southwestern cooking and are available in cans in the international food aisle all year long.

    However, if you can snag some fresh chiles now, all you have to do is roast, peel, chop and freeze and you can use them all winter long.  So much better than canned!

    How to roast Hatch green chiles:

    • To roast Hatch chiles, preheat a broiler to high.
    • Place the chiles on a rimmed baking sheet about six inches from the heating element.
    • Broil until they’re beginning to blister and blacken.  Watch them carefully as this takes only about seven to eight minutes.
    • Turn and broil another four to five minutes on the other side.
    • Take them out of the oven and immediately cover with aluminum foil or invert another rimmed baking sheet over them so they steam.  The process of steaming will make the skins much easier to remove.
    • Once cool, they’re ready to peel.  I highly recommend wearing disposable gloves, as some of these chiles can be quite hot.  (Voice of experience here!)
    • Scrape the seeds, chop and freeze unused chiles in small portions to use in a variety of recipes where diced green chiles are called for.
    • Check out a full tutorial here!  How to Roast and Freeze Hatch Green Chiles

    Photo of roasted Hatch green chiles before being peeled.

    I’ve made macaroni and cheese many, many times for clients.  Here are some tips and things I’ve learned:

    Tips for making macaroni and cheese:

    • Do not overcook the pasta.  Just get it to the REALLY al dente side of al dente as it will soften more during baking.
    • A light coating of oil tossed with the pasta helps keep it from absorbing too much of the sauce so you don’t get blown out, mushy pasta.
    • I prefer the sauce not be overly thick.  Before adding the cheese, you may think the sauce is too thin.  The cheese is going to thicken the sauce a bit more as will the starch in the pasta.  This Hatch Green Chile Mac and Cheese is definitely not dry!
    • If you’re having any difficulty getting the sauce super smooth, use an immersion blender to smooth it out.  An immersion blender can help hide a multitude of sauce sins!

    Photo of cheese sauce with wire whisk in stainless steel pot.

    Photo of elbow macaroni being poured into stainless steel pot.

    This recipe makes one very major pan of mac and cheese!  If using a 13 x 9-inch pan, make sure it’s deeper than a conventional Pyrex-type baking dish.  If you want to divide it into two pans, simply reduce the baking time.

    Enjoy!

    Photo of Tomato Topped Hatch Green Chile Mac and Cheese in white baking dish.

    Photo of Tomato-Topped Hatch Green Chile Mac and Cheese being lifted out of pan with wooden spoon.

    Be sure to try these delicious baked pasta dishes:

    • Lasagna with Pesto, Green Beans and Potatoes
    • Spaghetti Pie with Three Cheeses
    • Baked Orzo with Pesto, Peas, Prosciutto and Mascarpone
    • Baked Orecchiette with Cauliflower, Bacon and Taleggio
    • Cheese-Stuffed Pasta Shells with Chunky Garden Marinara
    Tomato-Topped Hatch Green Chile Mac and Cheese

    Hatch Green Chile Mac and Cheese

    4.43 from 7 votes
    By: Carol | From A Chef's Kitchen
    Hatch Green Chile Mac and Cheese has the chile pepper and cheesy goodness you crave! With fresh tomatoes and a crispy buttery topping, it’s sure to become your new favorite mac and cheese!
    PRINT RECIPE PIN RECIPE
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Course Pizza and Pasta
    Cuisine Southwestern / Mexican
    Servings 8
    Calories 871 kcal

    Equipment

    • Pasta Pot with Insert
    • Cheese/Box Grater
    • Saucepan
    • Whisk
    • Breville Immersion Blender
    • 13 x 9 Glass Baking Dish

    Ingredients
      

    • 1 pound elbow macaroni
    • salt
    • 2 tablespoons canola oil - or vegetable oil plus more for oiling the baking dish
    • 10 tablespoons unsalted butter, divided - (1 stick plus 2 tablespoons)
    • ⅓ cup all-purpose flour
    • 4 cups whole milk - or 2% milk
    • 4 cups shredded sharp Cheddar cheese
    • 2 cups shredded Gouda cheese
    • 8-10 Hatch green chiles - roasted, peeled, seeded and chopped
    • Freshly ground black pepper - to taste
    • 2 large beefsteak tomatoes - sliced
    • 1 cup coarse dry breadcrumbs

    Instructions
     

    • Preheat oven to 375 degrees. Lightly oil a deep 13 x 9-inch baking dish.
    • Cook elbow macaroni according to package directions in salted water, being careful not to overcook (leave as al dente as possible). Drain in a colander and cool under cold running water. Drain well and toss with canola or vegetable oil. Set aside.
    • Heat 6 tablespoons butter over medium-high heat. Add the flour and cook 2-3 minutes, whisking constantly.
    • Slowly add the milk, stirring constantly. Bring to a simmer, whisking constantly until sauce thickens slightly, being careful not to boil it. Add the cheese by handfuls, whisking after each addition. Keep whisking until cheese is incorporated and sauce is smooth. Season with salt and black pepper to taste.
    • Stir in macaroni and green chiles. Transfer to the prepared baking dish. Place tomato slices over the top.
    • Melt the remaining 4 tablespoons butter. Stir in the breadcrumbs. Season breadcrumbs with salt and black pepper. Sprinkle breadcrumbs over the top of the tomatoes.
    • Cover lightly with aluminum foil. Bake for 30 minutes. Remove foil and bake another 20-30 minutes or until hot, bubbling and breadcrumbs are lightly browned. Let rest 10 minutes before serving.

    Notes

    Prep time does not include roasting chiles. I highly recommend buying a bunch then roast and freeze to have on hand all winter long. To save time, use canned diced green chiles, hot or mild.
    MAKE AHEAD: Prepare to the point of baking and refrigerate until needed. Extend baking time as needed.

    Nutrition

    Serving: 1 | Calories: 871kcal | Carbohydrates: 47g | Protein: 45g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 1188mg | Fiber: 3g | Sugar: 12g

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Tofu and Black Bean Tacos
    Shrimp and Corn Risotto with Bacon »
    693 shares
    • Share105
    • Tweet2
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Anonymous says

      June 08, 2019 at 2:10 pm

      5 stars

      Reply
    2. Erin says

      August 30, 2016 at 7:05 pm

      I’ve been wanting a new recipe to try with these since they are plentiful in our stores right now. This looks great!

      Reply
    3. Thalia @ butter and brioche says

      August 28, 2016 at 1:41 am

      i love a good mac and cheese and it’s so unique that you added green chile’s – definitely something i need to try next time!

      Reply

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome and glad you’re here!

    Follow Me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    AS SEEN ON

    Top 10 Reader Favorites

    Classic French Ratatouille in white Dutch oven garnished with fresh basil.

    Traditional Ratatouille Recipe

    Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter with serving utensils.

    Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

    Kicked Up Canned Baked Beans - Overhead shot after spoon is inserted into the baked beans

    Kicked-Up Canned Baked Beans

    Garlic Herb Muffin Pan Potato Galettes - Straight-on hero shot on white background garnished with fresh thyme

    Garlic Herb Muffin Pan Potato Galettes

    Vegan Thai Green Sweet Potato Curry - Overhead hero shot of curry in white cooking vessel garnished with cilantro and lime wedges on pale blue background

    Vegan Thai Green Sweet Potato Curry

    Italian Pot Roast (Straccato) and Oven-Baked Gorgonzola Polenta - Overhead hero shot

    Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta

    Beef Braciole on gray-rimmed platter ready to serve with serving fork

    Beef Braciole Recipe (Braciola)

    Spicy Asian Pork Cabbage Rolls overhead shot of entire pan

    Spicy Asian Pork Cabbage Rolls

    Korean Braised Beef Short Ribs

    Korean Braised Beef Short Ribs Recipe

    Curry Braised Chicken Thighs hero shot in pan garnished with cilantro on dark wood surface with yellow striped towel

    Curry Braised Chicken Thighs

    Summer is Salad Season!

    French Lentil Salad on white background in white bowl with serving spoon and fork

    French Lentil Salad

    Lemony Broccoli, Barley and Bean Salad - Overhead shot of salad in white bowl garnished with parsley

    Lemony Broccoli Barley and White Bean Salad

    Potato Artichoke Salad with Horseradish Dressing

    Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese - Overhead hero shot of salad on large oval platter garnished with parsley and lemons

    Cauliflower Tabouli with Lemon Tahini Dressing and Feta Cheese

    Stacked Tomato Salad with Tapenade and Basil Pesto Dressing - Close-up hero shot on white platter

    Stacked Tomato Salad with Black Olive Tapenade and Basil Pesto Dressing

    Tunisian Salad Platter (Assiette Tunisienne)

    Tunisian Salad Platter {Assiette Tunisienne}

    Autumn Panzanella Salad - Overhead hero shot of salad in wood bowl on dark blue background

    Autumn Panzanella

    Mediterranean Quinoa and Grilled Vegetable Salad close-up shot on platter with gray border

    Mediterranean Quinoa and Grilled Vegetable Salad

    Cool and Creamy Potato Salad - Straight-on close-up shot of salad in white bowl

    Cool and Creamy Potato Salad

    Lentil, asparagus and tomato salad with parsley, feta cheese and lemon slices in a white bowl.

    Lemony Lentil Asparagus and Tomato Salad with Feta Cheese

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 105Facebook
    • 2Twitter
    • Pinterest
    • Yummly
    • Email
    693 shares