Hatch Green Chile Macaroni and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
968 kcal
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Course
Main Course
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Cuisine
American
Hatch Green Chile Macaroni and Cheese
Description
The recipe starts by cooking elbow macaroni al dente and setting it aside after tossing with a bit of oil to prevent sticking. A roux is created by cooking flour and butter until golden, which when combined with milk and half-and-half forms a rich base for the cheese sauce. The addition of chopped, roasted Hatch green chiles along with Dijon mustard, kosher salt, and white pepper seasons the sauce with a gentle heat and depth of flavor. Cheddar cheese is folded in to melt smoothly, coating the pasta in a creamy, slightly tangy sauce.
The dish yields a creamy macaroni texture softened by the cheese and enriched with the distinctive flavor of the Hatch chiles. It can be served warm alongside grilled meats or as a comforting standalone meal. The sauce's mild spice level is well balanced for broad appeal, with the option to increase heat by using spicier green chiles.
Leftovers store well refrigerated for a few days; reheating should include a splash of milk to loosen the sauce as it thickens after cooling. The recipe is flexible for scaling and heat adjustments, making it practical for both small meals and larger gatherings.
Ingredients
- 1 lb. elbow macaroni uncooked
- 4 tablespoons butter unsalted
- 4 tablespoons all-purpose flour
- 3 cups milk whole
- 1 cup half-and-half
- ½ cup Hatch chile peppers 4 oz, chopped, roasted, mild
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 16 oz. cheddar cheese 1 lb, shredded
Instructions
- Cook the pasta. Read the pasta packaging, and boil until the pasta is cooked through but still has some bite to it. (This is called al dente.) Drain it in a colander, drizzle with a little olive oil to prevent it from sticking and set it aside.
- Melt the butter in a large skillet or a braiser with high sides over medium heat.
- Add the flour. Cook for 1-2 minutes, or until the flour and butter combine and turn golden brown. This is our roux, and it will thicken the cheese sauce.
- Pour in the milk and half-and-half. Stir occasionally, cooking for a few minutes, until the mixture has thickened slightly. Do not bring to a boil!
- Add the green chile peppers, mustard, salt and pepper. Stir to combine.
- Cook for a few minutes.
- Add the cheese. Stir it into the sauce and let it melt completely.
- Add the cooked noodles, and use a spoon to stir them into the cheese sauce.
- Serve warm, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 2-3 days.
- When reheating, add a little extra milk to loosen the sauce, reheating in 30-second increments.
- To increase heat, substitute mild Hatch chiles with a spicier variety.
- This recipe can be doubled or tripled for larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 968 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 968kcal | 48% |
| Carbohydrates | 59g | 20% |
| Protein | 42g | 84% |
| Fat | 63g | 97% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 21g | 124% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 1274mg | 53% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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