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Crispy Roasted Hatch Green Chile Mac and Cheese

crispy roasted Hatch green chile mac and cheese - featured image
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A quick and easy mac and cheese recipe featuring smoky roasted Hatch green chiles, creamy cheddar and mozzarella cheese, and a crispy buttery breadcrumb topping. Perfect for cozy dinners with a mild spicy kick.

Ingredients

Scale
  • 12 oz elbow macaroni
  • About 4 medium-sized Hatch green chiles, roasted, peeled, and chopped
  • 2 cups sharp cheddar cheese, shredded (about 8 oz)
  • 1 cup mozzarella cheese, shredded (about 4 oz)
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (about 60 g)
  • Optional: pinch of cayenne pepper for extra heat

Instructions

  1. Roast the Hatch green chiles by charring the skin under a broiler or on a gas stove flame for 5-7 minutes until blistered. Place in a bowl covered with plastic wrap or sealed bag to steam for 10 minutes. Peel off skins, remove seeds, and chop roughly.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  3. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and slightly golden.
  4. Gradually pour in warm milk while whisking continuously. Cook and stir until sauce thickens and coats the back of a spoon, about 6-8 minutes.
  5. Stir in garlic powder, onion powder, smoked paprika, salt, pepper, and optional cayenne pepper.
  6. Remove sauce from heat and stir in shredded cheddar and mozzarella until melted and smooth. Fold in chopped roasted Hatch chiles.
  7. Pour cheese sauce over cooked pasta and gently stir to coat evenly.
  8. Melt remaining 1 tablespoon butter and mix with panko breadcrumbs until coated.
  9. Transfer mac and cheese to a greased 8×8 inch baking dish. Sprinkle breadcrumb mixture evenly on top.
  10. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until topping is golden brown and crispy.
  11. Let cool for 5 minutes before serving.

Notes

Roasting and steaming the Hatch chiles is key to unlocking their smoky flavor and easy peeling. Use freshly shredded cheese for better melt and texture. Watch the breadcrumb topping closely during baking to avoid burning; cover with foil if browning too fast. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: mac and cheese, Hatch green chile, roasted chiles, crispy topping, comfort food, cheesy pasta, easy dinner, spicy mac and cheese

Find it online: https://ovenmila.com/crispy-roasted-hatch-green-chile-mac-and-cheese-recipe-easy-and-delicious-2/