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Creamy Hatch Green Chile Mac and Cheese with Crispy Breadcrumbs

Hatch green chile mac and cheese - featured image
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A comforting mac and cheese recipe with a creamy cheese sauce infused with smoky Hatch green chiles and topped with crispy toasted breadcrumbs. Perfect for cozy nights or casual gatherings.

Ingredients

Scale
  • 8 ounces elbow macaroni
  • 1 cup roasted, peeled, and chopped Hatch green chiles (fresh or canned, drained)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 cups whole milk, warmed
  • 3 tablespoons unsalted butter (divided)
  • 3 tablespoons all-purpose flour
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  2. If using fresh Hatch green chiles, roast over a gas flame or under the broiler until skin blisters. Cover with plastic wrap for 10 minutes, peel skins, remove seeds, and chop finely. If using canned, drain and chop.
  3. In a medium saucepan, melt 2 tablespoons butter over medium heat. Sprinkle in flour and stir constantly for about 2 minutes until mixture bubbles but does not brown.
  4. Gradually whisk in warm milk and continue stirring until sauce thickens, about 5-7 minutes.
  5. Stir in garlic powder, onion powder, salt, pepper, and optional smoked paprika or cayenne.
  6. Lower heat to low and add shredded cheddar and Monterey Jack cheeses in batches, stirring until melted and smooth. Remove from heat.
  7. Fold chopped Hatch green chiles into the cheese sauce and adjust seasoning to taste.
  8. Add cooked macaroni to the sauce and stir to coat evenly.
  9. In a small skillet, melt 1 tablespoon butter over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3-5 minutes. Season lightly with salt.
  10. Transfer mac and cheese to a greased 8×8-inch baking dish. Sprinkle toasted breadcrumbs evenly over the top.
  11. Bake in a preheated 375°F (190°C) oven for 15-20 minutes until bubbly and golden on top.
  12. Let rest for 5 minutes before serving.

Notes

If sauce is too thick before baking, stir in a splash of milk to loosen. For a cheesier crust, sprinkle extra shredded cheese under breadcrumbs before baking. Toast breadcrumbs carefully to avoid burning. Can be made gluten-free by substituting gluten-free pasta, flour, and breadcrumbs. Dairy-free options include almond or oat milk and dairy-free cheese.

Nutrition

Keywords: mac and cheese, Hatch green chile, creamy, cheesy, crispy breadcrumbs, comfort food, southwestern, easy recipe

Find it online: https://tempotaste.com/creamy-hatch-green-chile-mac-and-cheese-recipe-with-crispy-breadcrumbs-easy-and-best-guide/