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Home > Mexican Southwest Recipes > Hatch Chile Macaroni and Cheese

Hatch Chile Macaroni and Cheese

September 10, 2013 By Lea Ann Brown 24 Comments

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Hatch Chile Mac and Cheese, a Mexican Pasta Side Dish

Hatch Green Chile Macaroni and Cheese. Take this luscious Macaroni and Cheese recipe and add roasted green chiles, tomatoes and chili powder and you’ve got a great Southwestern side dish.

Green Chili Spicy Macaroni and Cheese

Deliciously gooey, pleasantly inexpensive, this warm blanket of comfort food gives us every reason to have a lifetime love affair with Macaroni and Cheese.

From the low brow out-of-the-box version, to clever and fancy combinations in expensive restaurants, to homemade, I love it all. I suppose there are a handful of people somewhere, someplace who don’t like it, but I can’t imagine the reason why.

I feel like I should introduce my two stunt peppers. They’ve appeared in two posts now.

These red and green chiles are from my garden and not Hatch Chiles at all. Last Spring, I bought a pepper plant at our Farmer’s Market simply labeled as New Mexico Chile Pepper. They’ve done well in my garden and these two prolific plants have yielded many peppers and produce both red and green on the same plant. And, they are H-O-T.

dish of Hatch Green Chile Macaroni and Cheese

How to Make Hatch Green Chile Macaroni and Cheese

Using my go-to recipe for macaroni and cheese, I simply added a healthy portion of chopped roasted Hatch green chiles, chopped tomatoes and a dab of Chamayo Chili Powder. I also added some fine chopped cilantro to the crunchy Panko topping. I switched out the cheese to Tillamook Colby Jack. The end result of a bit of heat and Southwestern smoky flare from the Hatch Chiles. We savored every bite.

Please tell me you’ll give Hatch Green Chili Macaroni and Cheese a try. And if Hatch Chiles are not available in your area, any roasted green chile would work for this recipe. I’d recommend Poblano.

5 from 2 votes
Hatch Green Chile Macaroni and Cheese
Print
Hatch Green Chile Macaroni and Cheese

Our Hatch Green Chile Macaroni and Cheese recipe is creamy Mac and Cheese with roasted green chiles, tomatoes and Southwestern spices. Pure comfort food!

Course: Side Dish
Cuisine: American
Keyword: hatch green chili recipes, Spicy mac and cheese
Servings: 12
Author: www.highlandsranchfoodie.com
Ingredients
  • 1/2 cup panko bread crumbs
  • 1 teaspoon melted butter
  • 1/2 cup cilantro fine chopped
  • 1/2 cup butter
  • 1/2 cup flour
  • 5 cups milk
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon Chamayo Chili Powder or cayenne
  • 1 teaspoon salt
  • 6 cups shredded Colby Jack Cheese
  • 1 pound of elbow macaroni cooked and drained, reserve 1/4 cup of pasta water
  • 1/2 cup heavy cream or half & half
  • 12 roasted Hatch chiles tops chopped, some charred skin removed with hand. Don' rinse chiles under water.
  • 2-3 medium tomatoes cored and chopped
Instructions
  1. Heat the oven to 350 degrees. Toss the panko bread crumbs with the 1 teaspoon of melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 7-10 minutes. Set aside to cool. Once cooled, add chopped cilantro.
  2. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes. Remove from the heat and slowly whisk in the milk. Add the dry mustard, white and Chamayo pepper, and salt. Return to heat and stir until mixture begins to boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally. Stir in the chopped Hatch chiles and tomatoes.
  3. Stir in 5 cups of the cheese until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. If the mixture seems dry or you're not hearing that "perfect pasta sound" add a little of the pasta water for consistency. Pour the macaroni into a well-buttered 9- by 13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining cheese, then the toasted bread crumbs.
  4. Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.

Are you a mac and cheese fanatic?  Take a look at this version with smoked chicken and goat cheese:

Mountain High Mac and Cheese

Mountain High Mac and Cheese with smoked deli chicken.

 

Related posts:

Instant Pot Pork Posole Recipe
Chicken Enchiladas With Tomato Cream Sauce
Bolita Beans with Red Wine, Smoked Paprika and Jalapeño

Filed Under: Mexican Southwest Recipes Tagged With: mac and cheese

Reader Interactions

Comments

  1. Chris says

    September 10, 2013 at 6:27 pm

    I love that chile dish! This sounds absolutely wonderful but I guess I’ll use poblanos and I don’t have any stunt peppers, lol.

    Reply
    • Lea Ann says

      September 14, 2013 at 9:32 am

      You could pick some up at the Piggly-Wiggly

      Reply
  2. Sam @ My Carolina Kitchen says

    September 11, 2013 at 4:34 am

    Talking about comforting, gooey and delicious…
    Sam

    Reply
    • Lea Ann says

      September 14, 2013 at 9:30 am

      Thanks Sam.

      Reply
  3. Vickie says

    September 11, 2013 at 8:37 am

    This is a tempting dish! I am always on the lookout for cheesy chile deliciousness! And those photos are gorgeous . . . standing O for the stunt peppers!

    Reply
    • Lea Ann says

      September 14, 2013 at 9:29 am

      I’m pretty proud of those stunt peppers Vickie! They’ve been good sports. 🙂

      Reply
  4. Rocky Mountain Woman says

    September 11, 2013 at 2:11 pm

    5 stars
    man o man that looks like my perfect mac and cheese….

    love it!

    Reply
    • Lea Ann says

      September 14, 2013 at 9:29 am

      We loved it RMW

      Reply
  5. Simply Sweet Justice says

    September 11, 2013 at 8:16 pm

    5 stars
    This is a mac and cheese that I must make soon! Thanks for sharing such a great twist on mac and cheese!

    Reply
    • Lea Ann says

      September 14, 2013 at 9:29 am

      Be forewarned …. you won’t be able to stop eating it. 🙂

      Reply
  6. Larry says

    September 12, 2013 at 9:16 am

    Now why haven’t I thought of that – brilliant to use the roasted chiles in M&C. Love the presentation with the cheese running down the side.

    Reply
    • Lea Ann says

      September 14, 2013 at 9:28 am

      If I had a dollar for every time I said that about a recipe…..

      Reply
  7. Karen says

    September 13, 2013 at 2:01 pm

    Looks good! I planted some Anaheim peppers in our garden this year and they are so much more flavorful than the ones you get in the store. Well, not that I was surprised, but, dang, they’re good!

    Reply
    • Lea Ann says

      September 14, 2013 at 9:27 am

      I love all peppers Karen. I planted poblanos this year and haven’t picked them yet.

      Reply
  8. Erin @ Table for 7 says

    September 14, 2013 at 8:43 am

    Looks delicious! I love the addition of the chiles! Thank you so much for sharing at Share Your Stuff Tuesdays 🙂

    Reply
    • Lea Ann says

      September 14, 2013 at 9:26 am

      Thanks for hosting Erin.

      Reply
  9. Lea Ann says

    September 14, 2013 at 9:30 am

    We couldn’t quit eating it Ansh. It was an indulgence.

    Reply
  10. Nicole says

    September 15, 2013 at 4:17 pm

    I think I would go for just a touch milder chile, but overall this recipe looks amazing! And the chiles just POP in the photo 🙂 Visiting from Marvelous Mondays!

    Reply
    • Lea Ann says

      September 17, 2013 at 5:53 am

      Thanks so much Nicole for stopping by. A milder chile would be great in this… as would no chile at all. You just can’t beat mac and cheese.

      Reply
  11. Deb@CookingOnTheFrontBurner says

    September 15, 2013 at 7:05 pm

    This looks like a great comfort food! Thanks for linking up to MM this week!

    Reply
    • Lea Ann says

      September 17, 2013 at 5:52 am

      Thanks Deb.

      Reply
  12. Katrina Vega says

    September 18, 2013 at 5:09 pm

    Seriously, I love mac & cheese! It’s my go to lunch and I actually just made some today to last me the rest of the week. I’m definitely going to try this amazing recipe next week though! Pinning!

    Reply
  13. Peter @Feed Your Soul Too says

    December 2, 2013 at 1:05 pm

    Love addition of the chilis to the mac ‘n cheese. now I only need someone in my family who would eat it with me!

    Reply
    • Lea Ann says

      December 3, 2013 at 2:21 pm

      You can invite me and we’ll arm wrestle for the leftovers. 🙂 Thanks for stopping by Peter.

      Reply

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Lea Ann of Cooking on the Ranch
I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook & passionate about the art of cooking & entertaining, you'll find plenty of inspiration for reliable, approachable recipes. [read more]

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