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Creamy Roasted Hatch Chile Mac and Cheese Recipe with Golden Crust

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A cozy and satisfying mac and cheese featuring smoky roasted Hatch chiles, creamy cheese sauce, and a crispy golden crust, perfect for fall and quick weeknight meals.

Ingredients

Scale
  • 4–5 fresh Hatch chiles
  • 1 tablespoon olive oil (for roasting)
  • 8 ounces elbow macaroni (about 225 grams)
  • 3 tablespoons unsalted butter (for roux and topping)
  • 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 3 cups whole milk (720 ml, warmed)
  • 1 cup sharp cheddar cheese, shredded (100 grams)
  • 1 cup Monterey Jack cheese, shredded (100 grams)
  • ½ cup cream cheese, softened (115 grams)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • ½ cup panko breadcrumbs (50 grams)
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon chili powder (optional)

Instructions

  1. Preheat oven broiler or grill. Toss Hatch chiles with olive oil and roast on a sheet pan for 10-15 minutes, turning occasionally, until skins are blistered and blackened.
  2. Place roasted chiles in a covered bowl or plastic bag to steam for 10 minutes. Peel skins, remove stems and seeds, and chop finely.
  3. Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente (7-8 minutes). Drain and set aside.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until light golden (roux).
  5. Slowly whisk in warmed milk, cooking until sauce thickens and coats the back of a spoon (5-7 minutes).
  6. Lower heat and stir in sharp cheddar, Monterey Jack, cream cheese, roasted Hatch chile, garlic powder, smoked paprika, salt, and pepper until smooth.
  7. Add drained macaroni to cheese sauce and stir gently to coat evenly.
  8. In a small bowl, mix panko breadcrumbs with melted butter and chili powder if using.
  9. Pour mac and cheese into a buttered 8×8 inch baking dish. Sprinkle breadcrumb mixture evenly on top.
  10. Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden brown.
  11. Let rest for 5 minutes before serving.

Notes

Roast chiles until skins are blistered for smoky flavor. Steam chiles after roasting to ease peeling. Keep heat low when adding cheese to avoid graininess. Use butter in breadcrumb topping for crispness. Al dente pasta prevents mushiness. If sauce is too thick, add milk; if too thin, add cheese or cook longer.

Nutrition

Keywords: mac and cheese, Hatch chiles, roasted chiles, creamy, comfort food, fall recipe, cheesy, golden crust, easy dinner

Find it online: https://islatable.com/creamy-roasted-hatch-chile-mac-and-cheese-recipe-with-golden-crust-easy-and-perfect-for-fall/