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!
Prep Time 10 minutes mins
Cook Time 35 minutes mins
Total Time 45 minutes mins
Course Main Course, Side Dish
Cuisine American
- 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.
Keyword Hatch Green Chiles