Creamy Hatch Green Chile Mac and Cheese Recipe

Hatch Green Chile Macaroni and Cheese is smooth, creamy and flavorful with a subtle bite from Hatch green chiles.

When I first moved to Colorado I avoided green peppers because I associated all green peppers with the same bitter flavor I disliked. Over time I learned to appreciate many different peppers, and a single taste of a poblano changed my outlook completely. Today I reach for Hatch green chiles regularly, and this Hatch Green Chile Macaroni and Cheese is one of my favorites. The chiles add a bright, smoky warmth that complements rich, creamy macaroni and cheese without overpowering it.

After living for more than thirty years in the Midwest and the South—regions not known for spicy cuisine—I gradually expanded my palate. I still skip green bell peppers, but I now enjoy jalapeño, poblano, serrano and Hatch chiles. Hatch chiles, grown in the Hatch Valley and along the Rio Grande in New Mexico, are a regional staple and are prized for their smoky, slightly sweet, and mildly pungent flavor. They can be sold as mild, medium, or hot, and I usually choose medium to get a balanced heat that complements dairy-rich dishes like this one.

Roasting Hatch or similar green chiles is simple: char them over a gas burner, under a broiler, or on a grill until the skins blacken and blister. Seal the hot peppers in a plastic bag or bowl covered with plastic to let the steam loosen the charred skin. After they cool, peel off the skin, split the pods, and remove seeds if you prefer less heat. You can freeze roasted chiles in portions for quick use all year long.

This macaroni and cheese recipe has been in my collection for years—probably a neighbor’s recipe given to me when I lived in North Carolina. Adding Hatch chiles was an obvious and delicious adaptation. The dish is creamy, cheesy, and made on the stovetop before a short bake to set the top. For contrast I toast coarse cracker crumbs separately and spoon them over the finished casserole, creating a crunchy contrast to the smooth pasta.

If you prefer a firmer, drier casserole, bake it longer; for a saucier result, bake the shorter time listed. You can also increase the chile amount to taste—serve extra chopped roasted chiles at the table for those who like more heat. Bacon would be a tasty addition if you want a smoky, savory twist.

Hatch Green Chile Macaroni and Cheese

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease an ovenproof baking dish.
2. Make the crumb topping: melt the butter in a medium saucepan, add the crumbled crackers, and cook over medium heat until just toasted, about 4–5 minutes. Remove from heat and set aside.
3. Cook the macaroni according to package directions until just al dente. Drain and set aside.
4. In a mixing bowl, beat the eggs until combined. Stir in the milk, ricotta, sour cream, mayonnaise, and the grated Mexican cheese blend until smooth and well mixed.
5. Add the cooked macaroni and the coarsely chopped Hatch green chiles to the cheese mixture. Stir until the pasta is evenly coated and the chiles are distributed throughout.
6. Pour the mixture into the prepared baking dish and bake at 350°F for 30–35 minutes, until the casserole is set and the top begins to brown slightly.
7. Remove from the oven and taste; adjust seasoning with salt and pepper as needed. Let the casserole rest for 5 minutes, then spoon the toasted cracker crumbs over the top and serve.

Notes

The amount of Hatch chiles can be adjusted for heat and flavor. This recipe is written conservatively to please a variety of palates; offer extra chopped roasted chiles at the table for anyone who wants more spice. If you prefer a firmer, drier mac and cheese, bake for an additional 30 minutes. For a crispier topping, add the crumbs during the last 10 minutes of baking instead of after baking.

Nutrition

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