why make this recipe
Hatch Chile Mac and Cheese is a delicious twist on the classic comfort food. This recipe combines the creamy goodness of cheese with the unique flavor of roasted hatch chiles. It is perfect for cheese lovers who want to add a bit of spice to their meal. This dish is simple to make, making it a great choice for busy weeknights or a cozy gathering with friends and family.
how to make Hatch Chile Mac and Cheese
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup roasted hatch chiles, chopped
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Directions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
- Whisk in flour and cook for 1 minute, then slowly whisk in milk until smooth.
- Cook until the mixture thickens, then stir in cheddar cheese until melted.
- Mix in the roasted hatch chiles and season with salt, black pepper, and cayenne pepper if using.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Serve warm and enjoy!
how to serve Hatch Chile Mac and Cheese
Serve Hatch Chile Mac and Cheese hot, straight from the pot. You can sprinkle some extra cheese or chopped chiles on top for a nice finish. It goes wonderfully with a simple side salad or garlic bread.
how to store Hatch Chile Mac and Cheese
To store any leftovers, let the mac and cheese cool completely. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop, adding a splash of milk if it’s too thick.
tips to make Hatch Chile Mac and Cheese
- Use fresh hatch chiles if you can find them for the best flavor.
- Feel free to mix different types of cheese for a richer taste.
- If you like it spicier, add more cayenne pepper or even a bit of hot sauce.
variation
You can make a baked version by transferring the mac and cheese to a baking dish. Top it with breadcrumbs and extra cheese, then bake at 350°F for about 20 minutes or until golden and bubbly.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta shape you like, such as shells or penne.
Can I make this dish vegetarian?
Yes, it is already vegetarian since it only contains cheese and no meat.
Can I freeze Hatch Chile Mac and Cheese?
Yes, you can freeze it. Just make sure it’s in an airtight container. Thaw in the refrigerator before reheating.
Hatch Chile Mac and Cheese
A delicious twist on classic mac and cheese featuring roasted hatch chiles for a spicy kick.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup roasted hatch chiles, chopped
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
- Whisk in flour and cook for 1 minute, then slowly whisk in milk until smooth.
- Cook until the mixture thickens, then stir in cheddar cheese until melted.
- Mix in the roasted hatch chiles and season with salt, black pepper, and cayenne pepper if using.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Serve warm and enjoy!
Notes
For a baked version, top with breadcrumbs and extra cheese, then bake at 350°F for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
