Print

Creamy Hatch Green Chile Mac and Cheese Recipe with Crispy Topping Easy and Perfect

Hatch green chile mac and cheese - featured image
Print Recipe

A creamy, velvety mac and cheese featuring smoky, spicy Hatch green chiles and a golden, crispy breadcrumb topping. Perfect for cozy dinners and casual gatherings.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded (about 12 ounces)
  • 1 cup Monterey Jack cheese, shredded (4 ounces)
  • 1 cup chopped roasted Hatch green chiles (fresh or canned)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (about 50 grams)
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • 1/4 teaspoon smoked paprika (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until pale golden.
  3. Slowly pour in 2 cups warmed whole milk and 1/2 cup heavy cream while whisking to avoid lumps. Cook and whisk until sauce thickens, about 5-7 minutes.
  4. Lower heat and stir in 3 cups sharp cheddar and 1 cup Monterey Jack cheese. Add garlic powder, onion powder, salt, and pepper to taste. Stir until cheese melts and sauce is smooth.
  5. Fold in 1 cup chopped roasted Hatch green chiles gently.
  6. Add drained macaroni to cheese sauce and stir gently to coat evenly.
  7. In a small bowl, mix 1 cup panko breadcrumbs, 1/2 cup grated Parmesan, 1/4 teaspoon smoked paprika, and 1 tablespoon melted butter until evenly coated.
  8. Pour mac and cheese mixture into a buttered 9×13 inch baking dish. Evenly sprinkle breadcrumb topping over the surface.
  9. Bake at 375°F (190°C) for 20-25 minutes until topping is golden and crispy. Tent with foil if topping browns too fast.
  10. Let rest for 5 minutes before serving.

Notes

Cook pasta al dente as it will cook further in the oven. Use warm milk and cream to avoid lumps in the sauce. Watch the breadcrumb topping carefully to prevent burning; tent with foil if needed. Freshly shredded cheese melts better than pre-shredded. Panko breadcrumbs provide the best crunch for the topping.

Nutrition

Keywords: mac and cheese, Hatch green chile, creamy, crispy topping, comfort food, Southwestern, cheesy, easy recipe

Find it online: https://jodierecipes.com/creamy-hatch-green-chile-mac-and-cheese-recipe-with-crispy-topping-easy-and-perfect/