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Creamy Hatch Chili Mac and Cheese is a delightful twist on a beloved classic that combines the comforting warmth of mac and cheese with the smoky, spicy kick of Hatch green chiles. This dish not only satisfies your cheesy cravings but also introduces a depth of flavor that elevates it beyond the ordinary. The addition of Hatch chiles brings an exciting element that can transform a simple meal into a flavorful fiesta. Whether you're preparing a family dinner or hosting a gathering, this recipe promises to be a crowd-pleaser, offering a unique take on a classic favorite.

Creamy Hatch Chili Mac and Cheese

Discover a delicious twist on a classic comfort food with Creamy Hatch Chili Mac and Cheese. This easy-to-make recipe combines the rich, cheesy goodness of traditional mac and cheese with the smoky, spicy flavors of Hatch green chiles. Perfect for family dinners or gatherings, this dish is sure to impress. Learn about the key ingredients, including the ideal cheese blend and how to create a creamy sauce, ensuring every bite is a delightful experience. Elevate your mealtime with this flavorful fiesta!
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Ingredients
  

1 pound elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup roasted Hatch green chiles, diced (fresh or canned)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and black pepper to taste

½ cup panko breadcrumbs

2 tablespoons olive oil

Fresh cilantro, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente, then drain and set aside.

    Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it turns a light golden color (this is your roux).

      Add Dairy: Gradually pour in the whole milk and heavy cream while whisking continuously to prevent lumps from forming. Continue to cook this mixture until it thickens slightly, about 3-4 minutes.

        Incorporate Cheese: Lower the heat and stir in the shredded cheddar and Monterey Jack cheese until melted and smooth. Add the diced Hatch green chiles, garlic powder, onion powder, and smoked paprika, mixing well. Season with salt and black pepper to taste.

          Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring well until the pasta is fully coated. Remove from heat.

            Prepare the Topping: In a small bowl, combine panko breadcrumbs and olive oil. Mix until the breadcrumbs are well-coated and have a light golden color.

              Assemble and Bake: Preheat your oven to 350°F (175°C). Pour the creamy mac and cheese into a greased 9x13-inch baking dish. Evenly sprinkle the panko mixture over the top.

                Bake: Place the dish in the oven and bake for about 20-25 minutes, or until the top is crispy and golden brown.

                  Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped cilantro before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings