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hatch green chili mac and cheese

Hatch Green Chile Mac and Cheese

Make the most of chile season with this creamy and delicious roasted hatch green mac and cheese. Your mac and cheese game will never be the same!
5 from 3 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine American
Servings 16 servings


  • 2 Large Pots
  • 1 Baking sheet or cast iron skillet
  • Measuring cups and spoons
  • whisk
  • 9 x 12 casserole dish


  • 4 fresh Hatch green chile peppers Substitute 2 cans of green chiles, drained
  • 1 lb gemelli pasta Substitute another short pasta (macaroni, cavatappi, rotini, etc.)
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 3 cups whole milk
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • 2 cups freshly shredded sharp cheddar cheese
  • 2 cups freshly shredded Monterey jack cheese


Roast the Hatch green chiles

  • Set the oven to broil.
    Wash and dry the chiles then prick a few times with a sharp knife.
    Place the chiles on a baking sheet or cast iron skillet and broil in the oven for about 3-5 minutes per side until the peppers are charred.
    Remove from the oven and allow to cool slightly. Then remove the skins (they should just peel right off). Cut off the tops of the skinned peppers and remove the seeds. Then dice the peppers and set aside.

Make the mac and cheese

  • Preheat oven to 375 degrees F.
    Fill a large pot with salted water and bring to a full rolling boil. Then cook the pasta until al dente (begin testing about 2 minutes before the time on the package instructions to ensure you do not overcook the pasta).
    Once cooked, drain the pasta into a colander and set aside.
  • While the pasta is boiling begin making the cheese sauce.
    Add butter to a heavy bottom pot or dutch oven and melt over medium high heat. Once the butter has melted add in flour and whisk over medium high heat for about a minute to cook off the raw flour taste.
    Slowly stream in the milk while continuously whisking. Whisk until it is smooth with no lumps.
    Then bring the sauce to a low boil over medium high heat while whisking frequently so it does not scorch. This will take around 5 minutes.
    Once a boil has been reached turn the heat down to low and cook fro an additional 2-3 minutes until thickened. Then add salt, pepper, cumin, garlic powder, onion powder and oregano. Stir to combine.
    Remove the pot from the heat and add in about 3 cups of grated cheese along with the roasted diced chiles. Stir until everything has melted together.
  • Add cooked pasta to the cheese sauce and stir to combine. Then pour the mac and cheese into a 9 x 12 casserole dish.
    Top with the remaining shredded cheese and bake at 375 degrees for 15-17 minutes until the cheese is melted. If you want you can broil for a minute or two so get the cheese even more golden brown.
    *Be careful not to overdo the broil or the cheese will burn and the sauce could curdle*.
  • Remove from the oven and allow to cool slightly before serving. Enjoy!
Keyword Hatch Green Chiles
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