Print

Crispy Roasted Hatch Green Chile Mac and Cheese

crispy roasted hatch green chile mac and cheese - featured image
Print Recipe

A smoky, slightly spicy twist on classic mac and cheese featuring roasted Hatch green chiles and a crispy panko-Parmesan topping. This comforting dish balances creamy cheese sauce with a nutty, crunchy crust.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 3 medium-sized Hatch green chiles, roasted and peeled (or 1 cup jarred roasted Hatch chiles)
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk, warmed
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 450°F (230°C). Roast whole Hatch green chiles on a baking sheet for 15-20 minutes, turning every 5 minutes until skin is blistered and blackened. Cool covered for 10 minutes, peel, remove seeds, and chop. If using jarred chiles, drain and chop.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente (7-8 minutes). Drain and set aside.
  3. In a large skillet or saucepan, melt 3 tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes until pale golden and bubbling, stirring constantly.
  4. Gradually whisk in warmed milk and cook 5-7 minutes until sauce thickens and coats the back of a spoon.
  5. Remove from heat and stir in shredded sharp cheddar and Monterey Jack cheeses until melted and smooth. Season with salt, pepper, and garlic powder. Fold in chopped Hatch green chiles.
  6. Add drained macaroni to cheese sauce and stir gently to coat. Pour mixture into a greased 9×13 inch baking dish and spread evenly.
  7. Melt remaining 1 tablespoon butter in a small bowl. Mix in panko breadcrumbs, grated Parmesan, smoked paprika, salt, and pepper. Sprinkle topping evenly over mac and cheese.
  8. Bake uncovered at 375°F (190°C) for 20-25 minutes until topping is golden and crispy. For extra crispiness, broil for 2-3 minutes watching carefully to avoid burning.
  9. Let rest for 5-10 minutes before serving to allow sauce to thicken and flavors to settle.

Notes

Warm the milk before adding to the roux to avoid lumps. Tent with foil if topping browns too quickly. Let mac and cheese rest after baking for better texture. For gluten-free, use gluten-free flour, pasta, and panko. For dairy-free, substitute butter, milk, and cheese with plant-based alternatives.

Nutrition

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

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