Description
Decadent, creamy, and just the right amount of smoky heat—this Roasted Hatch Chile Mac and Cheese is comfort food with a Southwestern twist. Easy to make, full of flavor, and even better reheated the next day.
Ingredients
- 5 Hatch chiles
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 1/2 yellow onion, diced
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 3 cups shredded Monterey Jack cheese
- 4 ounces cream cheese
- Salt, to taste
- 1/4 cup panko bread crumbs
- 1 tablespoon olive oil
Instructions
1. Turn on your oven broiler. Place chiles on a baking sheet about 6 inches from the heat source. Broil 4–5 minutes on each side until blistered and blackened.
2. Transfer chiles to a paper bag and seal. Let sit 15 minutes. Peel off skins, remove stems and seeds, then dice.
3. Preheat oven to 350°F.
4. Bring a large pot of salted water to a boil. Cook pasta 7–8 minutes until al dente. Drain.
5. In a large pot, melt butter over medium heat. Add onions and cook until softened, about 3 minutes.
6. Whisk in flour and cook for 1 minute. Slowly whisk in milk and let it warm.
7. Stir in Monterey Jack and cream cheese. Cook until melted and smooth.
8. Fold in cooked pasta and diced Hatch chiles. Season with salt to taste.
9. Transfer to a 2-quart baking dish. In a bowl, toss panko with olive oil and sprinkle on top.
10. Bake 15 minutes until bubbly. Broil 2 minutes until topping is golden. Serve hot.
Notes
The more seeds you leave in the chiles, the spicier the mac will be.
You can prep the full dish ahead and refrigerate before baking. If baking cold, add extra time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dishes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7.4g
- Sodium: 326mg
- Fat: 20.1g
- Saturated Fat: 11.1g
- Unsaturated Fat: 7.2g
- Trans Fat: 0g
- Carbohydrates: 36.2g
- Fiber: 1.4g
- Protein: 12.8g
- Cholesterol: 52mg
Keywords: Hatch Chile Mac and Cheese, spicy mac and cheese, creamy macaroni