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Flavorful Hatch Chile Mac & Cheese Recipe with Easy Spicy Southwestern Kick

Hatch chile mac and cheese - featured image
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A creamy, cheesy mac and cheese with a smoky, slightly spicy Hatch chile flavor that adds a bold southwestern kick to this classic comfort food. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 2 cups (200g) sharp cheddar cheese, shredded
  • 1 cup (100g) Monterey Jack cheese, shredded
  • 3–4 medium fresh Hatch chiles, roasted, peeled, and finely chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups (600ml) whole milk, warmed
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper, or to taste
  • Salt and freshly ground black pepper, to taste
  • Optional: ½ cup panko breadcrumbs mixed with 1 tablespoon melted butter

Instructions

  1. Preheat oven’s broiler or grill to high. Roast Hatch chiles on a baking sheet or grill rack, turning occasionally, until skins are charred and blistered (8-10 minutes). Transfer to a bowl, cover tightly, and steam for 10 minutes. Peel skins off, remove seeds if desired, and finely chop.
  2. Bring a large pot of salted water to a boil. Cook macaroni according to package instructions (7-8 minutes) until al dente. Drain and set aside.
  3. In a medium saucepan, melt butter over medium heat. Add flour and whisk constantly for about 2 minutes until bubbly and nutty but not browned.
  4. Slowly whisk in warm milk, garlic, onion powder, smoked paprika, cayenne, salt, and pepper. Stir continuously until sauce thickens and coats the back of a spoon (5-7 minutes).
  5. Remove sauce from heat and stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Fold in chopped Hatch chiles evenly.
  6. Add drained macaroni to cheese sauce and stir gently until coated.
  7. Optional: Transfer mac and cheese to a greased baking dish. Mix panko breadcrumbs with melted butter and sprinkle on top. Bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

Notes

Roasting the Hatch chiles is essential for smoky flavor. Use sharp cheddar for best cheese flavor. Adjust spice by removing chile seeds or adding cayenne. Warming milk before adding prevents lumps. If sauce is too thick, add more milk; if too thin, cook longer. Leftovers store well for up to 3 days and taste better the next day.

Nutrition

Keywords: Hatch chile, mac and cheese, southwestern, spicy, comfort food, cheesy, easy recipe, weeknight dinner

Find it online: https://evabake.com/flavorful-hatch-chile-mac-and-cheese-recipe-with-easy-spicy-southwestern-kick/