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Creamy Hatch Green Chile Mac and Cheese Recipe with Crispy Breadcrumb Topping

Hatch green chile mac and cheese - featured image
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A creamy, spicy mac and cheese featuring smoky Hatch green chiles and a crispy breadcrumb topping, perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 12 ounces (340 g) elbow macaroni or your favorite small pasta shape
  • 1 can (4 ounces / 113 g) diced, roasted Hatch green chiles (mild or medium heat)
  • 4 tablespoons (56 g) unsalted butter, divided
  • 1/4 cup (30 g) all-purpose flour
  • 3 cups (720 ml) whole milk (can substitute 2%)
  • 2 cups (about 8 ounces / 225 g) sharp cheddar cheese, shredded
  • 1 cup (4 ounces / 115 g) Monterey Jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup (about 100 g) panko breadcrumbs
  • 2 tablespoons (30 ml) olive oil or butter (for toasting breadcrumbs)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 g) elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 3 tablespoons (42 g) butter. Whisk in 1/4 cup (30 g) all-purpose flour and stir continuously for about 2 minutes until the mixture bubbles but does not brown.
  3. Slowly pour in 3 cups (720 ml) whole milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Lower heat to medium-low and stir in 2 cups (225 g) sharp cheddar and 1 cup (115 g) Monterey Jack cheese until fully melted and smooth. Season with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and black pepper to taste.
  5. Fold in the entire 4-ounce (113 g) can of diced Hatch green chiles, including juices. Taste and adjust seasoning as needed.
  6. Add the cooked pasta to the cheese sauce and stir gently to coat evenly.
  7. In a small skillet, melt 1 tablespoon (14 g) butter over medium heat. Add 1 cup (100 g) panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-4 minutes. Remove from heat.
  8. Preheat oven to 375°F (190°C). Transfer the mac and cheese mixture to an 8×8-inch (20×20 cm) baking dish. Sprinkle toasted breadcrumbs evenly over the top.
  9. Bake uncovered for 15-20 minutes, or until the top is golden and bubbly.
  10. Let the dish rest for about 5 minutes before serving.

Notes

If sauce is too thick before baking, stir in a splash of milk to loosen. For extra crispy topping, broil for 1-2 minutes but watch closely to avoid burning. Gluten-free and dairy-free substitutions are possible. Toast breadcrumbs in butter or olive oil for best flavor and texture.

Nutrition

Keywords: mac and cheese, Hatch green chiles, creamy, cheesy, crispy breadcrumb topping, comfort food, spicy mac and cheese, easy dinner

Find it online: https://oracooks.com/creamy-hatch-green-chile-mac-and-cheese-recipe-with-crispy-breadcrumb-topping/