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Spoonful of Hatch Green Chile Mac and Cheese being lifted from white baking dish.
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4.34 from 9 votes

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!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Pizza and Pasta
Cuisine: Southwestern / Mexican
Diet: Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

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
  • 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.
TIPS:
  • 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.
  • 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 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!
MAKE AHEAD:
  • Prepare to the point of baking and refrigerate until needed. Let sit at room temperature while the oven preheats.  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