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Creamy Roasted Hatch Green Chile Mac and Cheese

roasted hatch green chile mac and cheese - featured image
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A creamy, smoky mac and cheese featuring roasted Hatch green chiles for a spicy twist on a classic comfort food. Perfect for spicy food lovers seeking a quick and easy meal.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, room temperature
  • 1/2 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 4 ounces cream cheese, softened
  • 4 ounces roasted Hatch green chiles, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional: pinch of cayenne pepper
  • Optional: chopped fresh cilantro for garnish

Instructions

  1. Preheat oven broiler to high. Place Hatch green chiles on a baking sheet and roast 4-5 inches from heat for 8-10 minutes, turning occasionally until skins are blackened and blistered.
  2. Remove chiles from oven and place in a covered bowl or sealed plastic bag for 10 minutes to steam.
  3. Peel off charred skin from chiles, remove seeds if desired, and finely chop. Set aside.
  4. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside without rinsing.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until lightly golden and bubbling, but not browned.
  6. Gradually whisk in whole milk and heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and cook 3-4 minutes until thickened.
  7. Lower heat and stir in shredded sharp cheddar, Monterey Jack, and cream cheese until melted and smooth.
  8. Mix in roasted Hatch green chiles, garlic powder, onion powder, smoked paprika, salt, pepper, and optional cayenne pepper.
  9. Add drained macaroni to the sauce and gently fold to combine, coating every noodle.
  10. Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh cilantro if desired.

Notes

Roast the Hatch chiles properly to get a good char without burning the flesh. Steaming after roasting loosens the skin for easy peeling. Use moderate heat when making the roux to avoid bitterness. Do not rinse pasta after cooking to help sauce cling better. Leftovers reheat well with a splash of milk to loosen the sauce. For dairy-free, substitute plant-based milk and cheeses.

Nutrition

Keywords: mac and cheese, Hatch green chile, roasted chiles, creamy, spicy, comfort food, easy recipe, cheesy pasta

Find it online: https://morselora.com/creamy-roasted-hatch-green-chile-mac-and-cheese-recipe-easy-and-perfect-for-spicy-lovers/