Description
A velvety, creamy one-pot mac and cheese with smoky Hatch green chilies, perfect for a comforting and flavorful dinner ready in under 30 minutes.
Ingredients
Scale
- 8 ounces elbow macaroni (about 2 1/3 cups)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk (720 ml), or 2% milk if preferred
- 4 ounces roasted and chopped Hatch green chilies (about half a cup), fresh or canned
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Pinch of smoked paprika (optional)
Instructions
- Melt the butter in a large heavy-bottomed pot over medium heat, about 2 minutes, until melted and foamy without browning.
- Sprinkle in the flour and whisk constantly for 1-2 minutes until the mixture bubbles and turns pale golden.
- Slowly pour in the milk while whisking continuously to avoid lumps. Bring to a gentle simmer over 4-5 minutes until the sauce thickens.
- Stir in garlic powder, onion powder, salt, black pepper, and smoked paprika if using.
- Add the dry elbow macaroni and chopped Hatch green chilies to the pot, ensuring pasta is submerged. Cover and cook over medium-low heat for 12-15 minutes, stirring every 3-4 minutes until pasta is al dente.
- Reduce heat to low and gradually stir in shredded cheddar and Monterey Jack cheeses until melted and smooth.
- Taste and adjust seasoning as needed. If sauce is too thick, add a splash of milk to loosen.
- Serve immediately, garnished with extra chopped Hatch chilies or fresh cilantro if desired.
Notes
Stir frequently during cooking to prevent pasta from sticking and ensure even distribution of chilies and cheese. Add milk or water if sauce thickens too much before pasta is cooked. Use low heat when melting cheese to avoid clumping. For dairy-free or gluten-free versions, substitute milk, cheese, flour, and pasta accordingly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 475
- Sugar: 6
- Sodium: 450
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 45
- Fiber: 2
- Protein: 18
Keywords: mac and cheese, Hatch green chilies, one-pot recipe, creamy mac and cheese, easy dinner, comfort food, cheesy pasta