Roasted Hatch Chile Mac and Cheese
Roasted Hatch Chile Mac and Cheese combines the rich, creamy texture of macaroni and cheese with the robust, smoky flavor of roasted Hatch chiles, creating a comforting and flavorful dish perfect for family dinners or gatherings.
Ingredients
- 1 pound pasta (elbow macaroni or cavatappi)
- 2 cups roasted and chopped Hatch chiles
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups milk
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Once melted, whisk in the flour until combined. Cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens and starts to bubble.
- Add the garlic powder, onion powder, salt, and black pepper to the sauce, mixing well.
- Remove the pot from heat and stir in the cheddar and Monterey Jack cheese until melted and smooth.
- Fold in the cooked pasta and the chopped Hatch chiles until the pasta is well coated with the sauce.
- Pour the mixture into a greased 9x13-inch baking dish. Top with breadcrumbs for added crunch.
- Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and the top is golden brown.
- Let it cool for a few minutes before serving. Enjoy your delicious Roasted Hatch Chile Mac and Cheese!
Notes
Always salt your pasta water. Feel free to add bacon or sausage for extra flavor. Make ahead by assembling a day in advance.