Description
This creamy, smoky mac and cheese features roasted Hatch green chiles for a gentle heat that perfectly balances the rich cheese sauce. Ready in just 30 minutes, it’s an easy weeknight dinner that feels special enough for company.
Ingredients
- 12 ounces (340g) elbow macaroni or cavatappi
- Salt for the pasta water
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (31g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 8 ounces (226g) sharp cheddar cheese, freshly shredded
- 4 ounces (113g) Monterey Jack cheese, freshly shredded
- 2 ounces (57g) cream cheese, softened and cut into small cubes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and black pepper to taste
- 1 cup (about 8 ounces) frozen or canned Hatch green chiles, chopped
- 1/2 cup panko breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (optional, for topping)
- Fresh cilantro or green onions, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente, usually 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta cooks, grate the cheddar and Monterey Jack cheese. Cut the cream cheese into small cubes.
- Drain the pasta, but do not rinse it. Reserve about 1/2 cup of pasta water. Set the pasta aside in the colander. If using the same pot for the sauce, wipe it clean.
- In the same pot (or a medium saucepan), melt the butter over medium heat. Once melted and bubbling, add the flour. Whisk constantly for about 2 minutes until the roux is pale and golden and smells nutty.
- Slowly pour in the milk while whisking continuously to prevent lumps. Once all the milk is incorporated, add the heavy cream in the same way. Continue whisking until the mixture is smooth and starts to thicken, about 3-4 minutes. It should coat the back of a spoon.
- Reduce the heat to low. Add the cream cheese cubes and whisk until fully melted and incorporated, about 1 minute.
- Add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring gently with a wooden spoon or spatula after each addition until fully melted before adding the next.
- Stir in the chopped Hatch green chiles, smoked paprika, garlic powder, and onion powder. Mix until evenly distributed. Taste and add salt and pepper as needed.
- Add the drained pasta to the sauce. Fold gently until every piece of pasta is coated. If the sauce seems too thick, add a splash of the reserved pasta water and stir.
- Let the mac and cheese rest for 2-3 minutes off the heat. Give it one final stir before serving. Garnish with fresh cilantro or green onions if desired.
Notes
For the creamiest sauce, grate your own cheese from blocks—pre-shredded cheese contains anti-caking agents that prevent smooth melting. If the sauce is too thick, add a splash of reserved pasta water. For a baked version, transfer to a greased 9×13 dish, top with panko mixed with melted butter, and bake at 375°F for 15-20 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop with a splash of milk or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 32
- Saturated Fat: 19
- Carbohydrates: 38
- Fiber: 2
- Protein: 20
Keywords: Hatch chili mac and cheese, creamy mac and cheese, 30-minute recipe, easy weeknight dinner, comfort food, Hatch green chiles, cheesy pasta