Instructions
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1Bring a large pot of water to a boil and cook pasta according to package instructions. Drain and set aside.
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2Deseed and dice 5 Roasted Hatch Green Chile. This will yield approximately 1 cup of diced green chile.
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3In a large pan, melt butter over medium heat. Add flour and whisk until completely smooth, about 3 minutes.
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4Pour in 1 cup of milk in a steady stream, whisking constantly until a smooth paste forms. Add the remaining milk and continue whisking until the mixture is smooth and thickened.
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5Remove from heat and stir in salt, pepper, diced Roasted Hatch Green Chile, and cheese. Stir until the cheese is fully melted.
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6Add the drained pasta and gently stir until evenly coated. Serve warm.
This Hatch Green Chile 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.
Mac and cheese has always had a special place at the family table, but once you add Roasted Hatch Green Chile to the mix, 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.
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? That's what makes it. It adds a smoky, roasted depth that pairs beautifully with the richness of the cheese sauce, and the heat level is entirely up to you.
We love a mix of Monterey Jack and cheddar here, but honestly, use whatever melting cheese makes you happy. This recipe is forgiving, flexible, and just plain delicious. One bite and you'll wonder why you ever made mac and cheese any other way.
