Hatch Green Chile Mac and Cheese

Hatch Green Chili Mac and Cheese in oval baking dish with some being scooped out with wooden spoon.

4.34 from 9 votes

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.

Prep Time30

Cook Time1

Total Time1 30

Course: Pizza and Pasta

Cuisine: Southwestern / Mexican

Diet: Vegetarian

Servings:

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 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.

TIPS:

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.

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 because it's cold.

FREEZER-FRIENDLY:

Freeze it before or after baking in an airtight container for up to 3 months.
Thaw overnight in the refrigerator before reheating.

Nutrition