Print

Creamy Hatch Green Chili Mac and Cheese

creamy hatch green chili mac and cheese - featured image
Print Recipe

A velvety, creamy mac and cheese featuring roasted Hatch green chilies for a smoky, mild heat and a perfect balance of textures and flavors. Ready in under 30 minutes, this comfort food is ideal for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 oz (340 g) elbow macaroni
  • 4 tbsp (56 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 2 cups (480 ml) whole milk (or half-and-half for extra richness)
  • 4 oz (113 g) cream cheese, softened
  • 2 cups (200 g) sharp cheddar cheese, shredded
  • 1 cup (100 g) Monterey Jack cheese, shredded
  • 1 cup (150 g) roasted Hatch green chilies, chopped (fresh or jarred)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt to taste
  • ½ tsp freshly ground black pepper
  • Optional garnish: chopped fresh cilantro or parsley

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt unsalted butter. Once melted and bubbling, whisk in all-purpose flour. Keep whisking constantly for 1-2 minutes until the mixture turns light golden and smells nutty.
  3. Slowly pour in whole milk, whisking continuously to avoid lumps. Add softened cream cheese in chunks and continue whisking until the cream cheese melts and the sauce thickens, about 5 minutes.
  4. Stir in garlic powder, onion powder, salt to taste, and black pepper. Gradually add shredded sharp cheddar and Monterey Jack cheeses, stirring until melted and fully combined.
  5. Gently stir in chopped roasted Hatch green chilies. Taste and adjust seasoning if needed.
  6. Add the cooked macaroni to the cheese sauce, folding gently with a spatula until every piece is coated. Add a splash more milk if the sauce is too thick.
  7. Serve immediately garnished with fresh cilantro or parsley for stovetop version, or transfer to a buttered baking dish, top with extra shredded cheddar, and bake at 350°F (175°C) for 15 minutes until bubbly and lightly golden on top. Let rest 5 minutes before serving.

Notes

Do not overcook the pasta; it will cook more when mixed with the sauce. Use room temperature cream cheese to avoid lumps. Roasting your own Hatch chilies adds superior flavor. For a thicker sauce, simmer longer; for thinner, add milk. A quick broil after baking creates a perfect browned crust. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: Hatch green chili, mac and cheese, creamy, comfort food, roasted chilies, cheesy pasta, easy dinner, southwestern recipe

Find it online: https://elvafood.com/creamy-hatch-green-chili-mac-and-cheese-recipe-easy-homemade-comfort-food/