Green Chile Mac & Cheese

Featuring: Roasted Hatch Green Chile · See also: Heat Level Guide

This green chili mac and cheese takes a beloved comfort-food classic and gives it a bold New Mexico upgrade. Creamy, cheesy, and loaded with fire-roasted Hatch green chile, it's the kind of dish that disappears fast — so you might want to make a double batch. Whether you spell it green chili mac and cheese or green chile mac and cheese, it's the same five-generations-in-the-Hatch-Valley flavor we grew up on.

Mac and cheese has always had a special place at our family table, but once you stir in roasted Hatch green chile, there's really no going back to the plain version. This is comfort food with a little kick — the kind of dish that fits just as perfectly at a backyard cookout as it does on a chilly weeknight when you need something warm and satisfying.

Why Hatch green chile makes the difference

The base is a simple homemade cheese sauce — real butter, a roux, and plenty of good melty cheese — which is already a step above anything that comes out of a box. But that cup of diced Roasted Hatch Green Chile stirred in at the end is what makes it. Hatch chile, grown in the mineral-rich soil of our valley in southern New Mexico, has a smoky, roasted depth and a clean, lingering heat that ordinary canned chiles simply can't match. It pairs beautifully with the richness of the cheese sauce, and the heat level is entirely up to you — medium roasted chile for a friendly warmth, hot if you want it to bite back.

Choosing your cheese and pasta

We love a mix of Monterey Jack and sharp cheddar here, but honestly, use whatever melts well. Stick to the cheddar family — white cheddar, Monterey Jack, pepper jack, even a little gouda or gruyère — because those cheeses melt smooth instead of stringy. Avoid pre-shredded bagged cheese when you can; the anti-caking starch keeps it from melting silky. Shred from a block. For pasta, elbow macaroni is classic, but cavatappi, shells, and rotini all grab the sauce beautifully thanks to their ridges and curves.

Pro tips for a silky sauce

Cook your roux a full minute so the sauce doesn't taste of raw flour, then add your milk slowly and whisk constantly. Pull the pot off the heat before you stir in the cheese — cheese added to a screaming-hot sauce can break and turn grainy. Add it a handful at a time, letting each melt before the next. Stir the green chile in last so it warms through without losing its bright, roasted flavor.

Substitutions and pantry shortcuts

Fresh roasted chile in season is the gold standard, but our freeze-dried chopped green chile rehydrates in minutes and tastes remarkably close to fresh — perfect for a year-round pantry. For an extra layer of chile flavor, whisk a teaspoon of Hatch green chile powder right into the roux. No green chile on hand at all? Canned diced green chiles will do in a pinch, but you'll miss the smoky roast.

Serving, storage, and reheating

Serve it straight from the pot for the creamiest texture, or spoon it into a buttered dish, top with a little extra cheese, and broil for a few minutes for a golden crust. It's a hearty side for a Hatch green chile burger or a meal on its own. Leftovers keep 3–4 days in an airtight container. Reheat gently on the stovetop with a splash of milk to bring the sauce back to life — microwaving alone tends to dry it out.

One bite and you'll wonder why you ever made mac and cheese any other way.