Hatch Chile Mac and Cheese Recipe – Creamy, Spicy, Comforting

There’s something magical about the smoky heat of roasted Hatch chiles folded into a bubbling dish of creamy mac and cheese. This Hatch Chile Mac and Cheese recipe takes your favorite comfort food and gives it a bold Southwestern spin. With layers of melted cheese, roasted peppers, and tender pasta, it’s both nostalgic and exciting. Whether you’re celebrating Hatch chile season or simply craving something cozy and flavorful, this dish hits the spot. I’ll walk you through roasting chiles like a pro, balancing spice, and building the perfect cheese sauce—all while keeping it easy enough for any home cook.

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The Story

Roasted Memories in Every Bite
Growing up in the Midwest, mac and cheese meant one thing—gooey, golden, and always on the table at every family gathering. But it wasn’t until I moved to Asheville and met my first Hatch chile at a local farmer’s market that I realized this cozy classic could be so much more. That chile took me right back to being eight years old, standing on a stool next to my grandma as we charred peaches for cobbler over the stove flame. The same smoky magic hit me when I learned how to roast Hatch chiles, and it instantly felt like home.

Hatch Chile Mac and Cheese was born one fall evening in my tiny food truck kitchen. I was catering a wedding where the couple wanted something familiar yet bold. I took a chance, stirred fire-roasted Hatch chiles into my creamy cheese sauce, and it was love at first bite. Since then, it’s become one of the most-requested dishes at “The Cozy Fork.”

Why Hatch Chiles and Mac Belong Together
Hatch chiles bring a subtle heat and earthy richness that cut through the creamy decadence of the cheese sauce in the best way. Think smoky without being overpowering, with just the right kick. It’s a balance that sings.

If you love the Hatch flavor, you might also enjoy my Hatch Chile Cornbread or this velvety Hatch Chile Green Sauce, which pairs beautifully with grilled chicken or enchiladas. But when it’s chilly outside and you want something that sticks to your ribs? This mac and cheese hits the spot.

Choosing & Roasting Hatch Chiles
The real heart of Hatch Chile Mac and Cheese lies in the chiles themselves. These unique green chiles hail from Hatch, New Mexico, and their flavor is unmatched—smoky, earthy, and just the right amount of heat. For the best Hatch Chile Mac and Cheese, always start with fresh Hatch chiles if they’re in season (August–September). If they’re not, frozen or jarred roasted Hatch chiles work great, too.

To roast them, place the chiles on a baking sheet under the broiler, turning every few minutes until the skins blister and blacken. Immediately transfer them to a paper bag or bowl covered in plastic wrap. Let them steam for 10–15 minutes—this loosens the skins for easy peeling. Once peeled, remove the seeds and stems. Dice them and they’re ready for your Hatch Chile Mac and Cheese masterpiece.

Adjusting Heat Levels the Smart Way
Not everyone likes the same level of heat, and that’s what makes Hatch Chile Mac and Cheese so flexible. The more seeds you leave in the chiles, the hotter the final dish will be. For a milder version, carefully remove all seeds. If you want more of a kick, leave some in for that tongue-tingling finish.

Want to go deeper into Hatch chile goodness? Try pairing this recipe with my Hatch Green Chile Stew with Ground Beef or serve it alongside Hatch Chicken Chile Verde for a meal that celebrates the full depth of this bold ingredient.

Whether you’re cooking for yourself or a crowd, Hatch Chile Mac and Cheese gives you that warm, satisfying comfort—with a little extra attitude from New Mexico.

Building the Creamy Cheese Sauce

Best Cheese for Hatch Chile Mac and Cheese

Cheese sauce might seem simple, but it’s where the soul of this Hatch Chile Mac and Cheese really lives. I’ve tested a lot of cheese blends over the years, and I keep coming back to Monterey Jack. It’s smooth, mild, and melts like a charm—just what this dish needs to balance the smoky heat of roasted Hatch chiles. I also toss in a bit of cream cheese for extra richness. It rounds things out in the best way.

Sometimes I mix it up with pepper jack if I want more spice. A little smoked gouda is nice too, but only in small amounts. The key is avoiding any cheese that turns oily or clumpy when heated. Aged cheddar, for example, can throw off the texture. And texture is everything when you’re serving comfort food like Hatch Chile Mac and Cheese.

Creamy Sauce Tricks & Common Mistakes

Start with a roux. It’s just butter and flour whisked together in a pan until golden. This part matters. If it’s undercooked, the sauce can taste like raw flour. Too hot, and it burns. Just keep the heat medium and stir gently.

When it’s ready, slowly add warm milk, whisking the whole time. This helps prevent lumps. Once the sauce thickens a bit, reduce the heat and stir in your cheeses. You don’t want it boiling at this point—just warm enough to melt everything smoothly.

I always stir in the roasted Hatch chiles at the very end, right before folding in the pasta. That way, the flavor stays fresh and bold. If you’re into creamy, spicy things, you might also like this Cheesy Hatch Green Chile Dip. And if you’re planning a full dinner, I’d serve this alongside Hatch Green Chile Enchiladas any day of the week.

When it all comes together, you’ll have a pot of Hatch Chile Mac and Cheese that’s cheesy, smoky, and totally satisfying—just the way I like it.

Baking, Serving & Storing Tips

Finishing Touches: Bake vs. Stovetop

Here’s the truth: Hatch Chile Mac and Cheese is already good the second it hits the pot. But if you’ve got the time? Baking it makes it even better. You get that golden, toasty crust on top that crackles just a little when your spoon goes in. That contrast—creamy underneath, crispy on top—is why I always finish mine in the oven.

I pour it into a two-quart dish, sprinkle panko mixed with olive oil over the top, and bake it at 350°F for 15 minutes. Then I broil for two more, just until it’s golden. No walking away here—broilers go from perfect to burnt in a blink. Don’t ask me how I know.

If I’m short on time, I skip the oven and serve it right from the pot. Either way, Hatch Chile Mac and Cheese always disappears fast.

If you’re planning a whole meal, this Southern Peach Bread makes a sweet contrast to the chile heat, and my Peach Crisp is a no-fuss dessert that’s just as cozy.

Make-Ahead Tips & Reheating Without Drying

This dish works great for prepping ahead. I’ve made it the night before, covered it, and popped it in the fridge plenty of times. When you’re ready to bake, just add five to ten minutes if it’s coming out cold.

Leftovers? Oh yes. I add a splash of milk before reheating—just enough to bring the creaminess back. A microwave works fine, but if you’ve got time, the oven gives a better texture.

Hatch Chile Mac and Cheese doesn’t just reheat—it holds its own the next day, maybe even better after those flavors settle in.

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Conclusion

You know, I didn’t set out to make this Hatch Chile Mac and Cheese a recipe worth sharing. Honestly, it started the same way a lot of my favorite dishes do—just standing in the kitchen, a little tired, a little hungry, trying to use up what I had on hand. I’d roasted some Hatch chiles a few days before, and I had a block of Monterey Jack that was dangerously close to its expiration date. The idea kind of came together while I was stirring the pasta.

I didn’t expect it to be anything special. But then I took a bite—and it was smoky, creamy, a little spicy in that back-of-the-throat kind of way. It felt comforting, but different enough to wake up my taste buds. The next week I made it again, this time on purpose. And after a few tweaks and a couple of flops (one version had way too much cheese, even for me), it became something I now make every Hatch season.

There’s no big secret to it. Roast the chiles. Melt the cheese. Taste as you go. The joy comes from how these simple things come together in one warm, slightly messy dish that makes people go quiet after the first bite—that kind of quiet that means they’re happy.

If you end up making this, I hope it brings you that same kind of happy. And if you change something or make it your own along the way, even better. That’s what cooking is to me—real food, made with what you’ve got, shared with the people you love.

Frequently Asked Questions

What is Hatch Chile Mac and Cheese?

It’s exactly what it sounds like—mac and cheese, but with a smoky Southwest twist. Roasted Hatch chiles give this version a deeper flavor and a little heat, without overpowering the creamy comfort you expect. It’s still cheesy and cozy, just with more character. Around here, it’s one of our favorite ways to use up the season’s chile haul.

What cheese goes well with Hatch chiles?

I always reach for Monterey Jack first. It melts beautifully and doesn’t fight the chile flavor. Cream cheese gives it that smooth, rich texture I love. If I’m feeling adventurous, I’ll throw in some pepper jack or even a bit of gouda. Just skip anything too sharp or dry—those don’t melt the way you want for this kind of dish.

Can I mix chili and mac and cheese?

You sure can—and honestly, it works better than most people expect. Hatch Chile Mac and Cheese kind of is that combo already. The roasted chiles bring the warmth and the sauce keeps it creamy. I’ve even spooned in leftover chile verde once or twice, and it was delicious.

What cheeses should I avoid when making mac and cheese?

Any cheese that turns oily or gritty when heated is a no-go here. Aged cheddar might taste great on a sandwich, but in Hatch Chile Mac and Cheese, it can mess with the texture. Same goes for Parmesan or dry goat cheese. Stick to the melty ones—Jack, mozzarella, maybe mild cheddar—and you’ll be good to go.