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Crispy Hatch Green Chile Mac and Cheese Recipe with Easy Panko Topping

hatch green chile mac and cheese - featured image
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A creamy, spicy mac and cheese featuring smoky roasted Hatch green chiles and a crunchy panko topping tossed with melted butter and smoked paprika. This comforting dish combines gooey cheese with a golden, crispy crust for a flavorful twist on classic mac and cheese.

Ingredients

Scale
  • 12 oz elbow macaroni, cooked al dente
  • 4 tbsp unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup Hatch green chiles, roasted and chopped
  • 1 tsp yellow mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 1/2 tsp smoked paprika
  • 1/4 cup Parmesan cheese, finely grated (optional)

Instructions

  1. Preheat oven broiler or grill to high. Roast Hatch green chiles on a baking sheet, turning occasionally, until skins are blackened and blistered (7-10 minutes). Transfer to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel skins, remove seeds if desired, and chop coarsely.
  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 medium saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for about 2 minutes until light golden and nutty smelling.
  4. Slowly whisk in 3 cups warmed whole milk, stirring constantly until sauce thickens and coats the back of a spoon (6-8 minutes). Remove from heat.
  5. Gradually stir in sharp cheddar and Monterey Jack cheeses until melted and smooth. Mix in roasted Hatch green chiles, yellow mustard, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
  6. Fold cooked macaroni into cheese sauce until evenly coated.
  7. In a small bowl, toss panko breadcrumbs with melted butter, smoked paprika, and Parmesan cheese.
  8. Pour mac and cheese into a greased 9×13 inch baking dish. Evenly sprinkle panko topping over the surface.
  9. Bake at 375°F (190°C) for 20-25 minutes until topping is golden brown and crispy. Watch carefully to avoid burning.
  10. Let rest for 5 minutes before serving to set and meld flavors.

Notes

Do not overcook pasta; aim for al dente as it will cook more in the oven. Warm milk before adding to roux to avoid lumps. Toss panko well with melted butter and smoked paprika for best crunch. Watch baking time closely to prevent burning the topping. Rest mac and cheese 5 minutes before serving. For gluten-free, use gluten-free pasta and flour substitutes. For dairy-free, use plant-based milk and vegan cheese, and toss panko with olive oil instead of butter.

Nutrition

Keywords: mac and cheese, Hatch green chile, panko topping, crispy mac and cheese, comfort food, cheesy pasta, spicy mac and cheese

Find it online: https://tempotaste.com/crispy-hatch-green-chile-mac-and-cheese-recipe-with-easy-panko-topping/