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Best Creamy Hatch Green Chile Mac and Cheese

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This creamy stovetop Hatch green chile mac and cheese is quick, easy, and perfect for any occasion. The combination of sharp cheddar, creamy Monterey Jack, and smoky Hatch chiles creates an irresistible comfort food that’s ready in about 30 minutes.

Ingredients

Scale
  • 1 pound (454g) elbow macaroni (or any short pasta like cavatappi or shells)
  • Salt for the pasta water
  • 2 tablespoons (28g) unsalted butter
  • 1 small yellow onion, finely diced (about 1/2 cup)
  • 2 cloves garlic, minced
  • 1 can (12 oz/354ml) evaporated milk
  • 4 ounces (113g) cream cheese, softened and cut into cubes
  • 2 cups (226g) sharp cheddar cheese, freshly shredded
  • 1 cup (113g) Monterey Jack cheese, freshly shredded
  • 1/2 cup (120ml) whole milk (or more, to adjust consistency)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and black pepper to taste
  • 1 cup (about 8 oz/227g) roasted Hatch green chiles, chopped (frozen or canned, drained well)
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (28g) Parmesan cheese, grated

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander, but don’t rinse it. Set it aside.
  2. While the pasta cooks, start the sauce. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.
  3. Reduce the heat to medium-low. Pour in the evaporated milk and add the cubed cream cheese. Stir constantly until the cream cheese is fully melted and the mixture is smooth, about 2-3 minutes.
  4. Add the shredded cheeses gradually. Start with the cheddar, stirring until fully melted before adding the Monterey Jack. Keep the heat on medium-low and stir constantly. The sauce should be smooth, glossy, and thick enough to coat the back of a spoon.
  5. Stir in the chopped Hatch green chiles. Add the smoked paprika, cayenne (if using), and a pinch of salt and pepper. Taste and adjust seasoning.
  6. Add the cooked pasta to the sauce. Fold until every piece is well coated. If the sauce seems too thick, add the whole milk a little at a time until it reaches your desired consistency.
  7. If making the panko topping, do it now. In a small skillet, melt the 2 tablespoons of butter over medium heat. Add the panko breadcrumbs and stir constantly for 2-3 minutes, until golden brown and toasted. Remove from heat and stir in the grated Parmesan. Sprinkle over the mac and cheese just before serving.
  8. Serve immediately.

Notes

For a baked version, transfer the mac and cheese to a greased 9×13-inch baking dish after mixing in the pasta, top with panko mixture, and bake at 375°F (190°C) for 15-20 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of milk and warm in a skillet over medium-low heat. This recipe freezes well for up to 3 months.

Nutrition

Keywords: Hatch green chile, mac and cheese, creamy, stovetop, comfort food, quick, easy, potluck, New Mexico

Find it online: https://spoonette.com/best-creamy-hatch-green-chile-mac-and-cheese/