Hatch Green Chile Mac and Cheese
Published Aug 01, 2026
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Try this Green Chile Mac and Cheese recipe for a Southwestern spin on the classic with all the chile pepper and cheesy goodness you crave! Delicious right out of the pan; however, baking it with a buttery breadcrumb topping until bubbly takes it up another level. Whether it’s a weeknight dinner or a dish to share at a potluck, it’s guaranteed to disappear fast.
Why This Recipe is a Keeper!
Named for the Hatch Valley in New Mexico, where these prized green chile peppers are grown, Hatch chiles are smoky, slightly spicy, and develop an intensely rich, complex flavor when roasted. Combined with a creamy blend of cheeses, they transform this macaroni and cheese into a rich, comforting dish with authentic Southwestern flair.
Baked until the cheese is hot and bubbly, the buttery panko topping turns beautifully golden and crisp. Its crunch provides the perfect contrast to the creamy cheese sauce and tender pasta.
This Green Chile Macaroni and Cheese recipe is:
- Bold Southwestern flavor! Hatch green chiles add smoky depth and just the right amount of heat to balance the rich, creamy cheese sauce. Roast fresh Hatch chiles when they’re in season for the very best flavor.
- Hearty! This Green Chile Mac and Cheese recipe is super satisfying and great as a main dish or side. Pair it with meatloaf, short ribs, roast chicken, or enjoy it on its own with a salad or green veggie.
- Customizable! Easily customize the heat by choosing mild, medium, or hot Hatch chiles or by adjusting the amount you use. Make it even heartier with add-ins like crispy bacon, cooked chicken, chorizo, or diced ham.
- Make-ahead! This mac and cheese with green chiles can be assembled in advance and refrigerated until ready to bake. Plus, it makes excellent leftovers!
- Freezer-friendly! Make one now and freeze another for an easy future meal.
With its rich, creamy cheese sauce, smoky Hatch green chiles, and crunchy golden topping, this isn’t your everyday mac and cheese. It’s the kind of comforting, flavor-packed dish everyone will ask you to make again.
How to Make this Green Chile Mac and Cheese:
Recipe Ingredients:
Here’s everything you’ll need to make this green chile mac and cheese recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Elbow Macaroni: I like using elbow macaroni for that classic mac and cheese look, but any other type of similar-sized pasta will work as well. Elbow macaroni is inexpensive, easy to find, and a pantry staple in most grocery stores. Cook until just al dente (Italian for to the tooth), as they will continue to cook and soften as the dish bakes in the oven.
- Unsalted Butter: I like using unsalted butter so I can more easily adjust the salt level, but you can also use salted if that’s what you have on hand, and not add extra salt if you’re salt-sensitive.
- Whole Milk: Whole milk forms the base of the cheese sauce, and I think it strikes the perfect balance between taste without being too rich. You could substitute 2% or half and half, though, depending on your preference.
- Cheddar Cheese: This recipe uses 4 cups of sharp Cheddar cheese for the main component in the cheese sauce. It’s a classic choice that gives this green chile mac and cheese its rich flavor. I highly recommend shredding your own cheese for the best flavor and meltability.
- Gouda Cheese: Gouda cheese has a warm, mild, and slightly sweet taste. It melts beautifully and gives this cheese sauce a velvety texture. You could substitute another melty cheese, like Monterey Jack or Pepperjack, if you want an extra kick of heat.
- Hatch Green Chiles: These green chiles are grown exclusively in the Hatch Valley of New Mexico. They have a smoky, spicy, and intense flavor, especially when roasted. I like to roast, peel, and chop my own fresh Hatch chile peppers for the best flavor, but you can also use two (4-ounce) cans of canned green chiles for a quicker option. They range in heat level from that of a mild jalapeño to a very hot serrano chile pepper. If using canned, you can select from mild to spicy.
- Panko Breadcrumbs: Panko breadcrumbs are also called Japanese breadcrumbs and have a light and flaky texture. Find them near the seafood or in the baking aisle near the breadcrumbs.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 375 degrees.
- Lightly oil a deep 13 x 9-inch baking dish or another similar-sized 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 for 2 to 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.
- Melt the remaining 4 tablespoons of butter. Stir in the breadcrumbs. Season breadcrumbs with salt and black pepper.
- Sprinkle breadcrumbs over the top. Bake, covered, for 25 to 30 minutes. Remove the foil and continue baking for 15 to 20 minutes, or until the casserole is hot and bubbling and the panko topping is golden brown. If the topping browns too quickly, loosely tent with foil.
Chef Tips and Tricks:
- Cook the noodles until just al dente, as they will continue to cook and soften as the dish bakes in the oven. I also like to toss the cooked pasta with a little oil before adding it to the sauce to keep it from absorbing too much sauce and becoming mushy.
- To save time, you can use canned Hatch green chiles, but when fresh ones are available, I roast my own for the best flavor, then freeze them to enjoy throughout the year.
- If using frozen or canned Hatch chiles, drain off excess liquid so the cheese sauce stays thick and creamy.
- Shred your own cheese. Freshly shredded cheese melts much more smoothly than pre-shredded cheese, which contains anti-caking agents.
- 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.
- 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!
Recipe FAQs:
Can I use canned Hatch green chiles instead of fresh?
Yes. While freshly roasted Hatch chiles provide the best flavor, canned Hatch green chiles are a convenient substitute. Just drain them well before adding them to the cheese sauce.
Why is my cheese sauce grainy?
Grainy cheese sauce is usually caused by overheating the cheese or using pre-shredded cheese. Remove the sauce from the heat before stirring in freshly shredded cheese. Use an immersion blender to smooth out the sauce.
Can I make Green Chile macaroni and cheese in advance?
Absolutely! Assemble the mac and cheese, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s cold from the refrigerator.
Can I freeze green chile mac and cheese?
Freeze it before or after baking in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
VARIATIONS:
- Top with fresh, sliced tomatoes before adding the breadcrumbs.
- Make it heartier with add-ins like crispy bacon, cooked chicken, chorizo, or diced ham.
Serve with:
- Layered Southwestern Salad Recipe
- Southwestern Black Bean Salad
- Grilled Corn Succotash
- Easy Braised Southern Greens
More great Pasta recipes!
- Lasagna with Pesto, Green Beans and Potatoes
- Spaghetti Pie with Three Cheeses
- Baked Orecchiette with Cauliflower, Bacon and Taleggio
- Cheese-Stuffed Pasta Shells with Vegetarian Pasta Sauce
Get all my pasta recipes at Pasta Recipes – From A Chef’s Kitchen.
Hatch Green Chile Mac and Cheese
Try this Green Chile Mac and Cheese recipe for a Southwestern spin on the classic with all the chile pepper and cheesy goodness you crave! Delicious right out of the pan; however, baking it with a buttery breadcrumb topping until bubbly takes it up another level. Whether it's a weeknight dinner or a dish to share at a potluck, it's guaranteed to disappear fast.
Equipment
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)
- 1/3 cup all-purpose flour
- 4 cups whole milk, or 2% milk or half-and-half
- 4 cups shredded sharp Cheddar cheese
- 2 cups shredded Gouda cheese
- 4-5 Fresh Hatch green chiles, roasted, peeled, seeded, and chopped -OR- 2 (4-ounce) cans diced Hatch green chiles
- Freshly ground black pepper, to taste
- 1 cup panko breadcrumbs
Instructions
- Preheat oven to 375 degrees. Lightly oil a deep 13 x 9-inch baking dish or another similar-sized baking dish.
- Cook the 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.
- Melt the remaining 4 tablespoons of butter. Stir in the breadcrumbs. Season breadcrumbs with salt and black pepper. Sprinkle breadcrumbs over the top.
- Cover lightly with aluminum foil. Bake, covered, for 25-30 minutes. Remove the foil and continue baking for 15-20 minutes, or until the casserole is hot and bubbling and the panko topping is golden brown. If the topping browns too quickly, loosely tent with foil.
Notes
Prep time does not include roasting chiles.
SUBSTITUTIONS:
- I like using elbow macaroni for that classic mac and cheese look, but any other type of similar-sized pasta will work as well.
- You can substitute Anaheim or poblano peppers for a milder flavor. Regular canned chopped green chiles also work well.
- Can substitute 2% or half and half.
- Can use Monterey Jack or Pepperjack in place of Gouda.
- Cook the pasta just until al dente. It will continue cooking in the oven. Tossing the drained pasta with a little oil helps keep it from absorbing too much sauce and becoming mushy.
- Roast fresh Hatch chiles when possible. They have the best smoky flavor. Roast extra when they’re in season and freeze them for later use.
- Drain canned or frozen chiles well. Excess liquid can thin the cheese sauce.
- Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded varieties, which contain anti-caking agents.
- If the sauce seems thin, the cheese and pasta will thicken it as the casserole bakes.
- Use an immersion blender if needed to quickly smooth out any lumps for a silky cheese sauce.
- Prepare to the point of baking and refrigerate until needed. Let sit at room temperature while the oven preheats. Extend baking time as needed because it’s cold.
- Freeze it before or after baking in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1Calories: 936kcalCarbohydrates: 62gProtein: 41gFat: 58gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 176mgSodium: 1036mgPotassium: 449mgFiber: 3gSugar: 10gVitamin A: 1534IUVitamin C: 3mgCalcium: 994mgIron: 2mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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