Roasted Hatch Chile Mac and Cheese

Nothing beats the smoky warmth of roasted Hatch Chile Mac and Cheese on a chilly evening. I first made this when my neighbor brought over a bag of fresh Hatch chiles from New Mexico.

The creamy cheese sauce gets its magic from those fire-roasted chiles. You’ll find yourself making this comforting dish again and again.

Why I keep making this Hatch Chile Mac and Cheese week after week

The roasted chiles bring just enough heat without overwhelming the kids. My family asks for seconds every single time I put this on the table.

This stovetop version comes together in under thirty minutes. No need to turn on the oven when you want comfort food fast.

The combination of four different cheeses creates layers of flavor that boxed mac and cheese simply can’t match. Try my hearty chili spaghetti noodles for another crowd-pleasing pasta dish.

What you will need to make this Hatch Chile Mac and Cheese

• 1 pound cavatappi or elbow pasta
• 6–8 fresh Hatch chiles (or 1½ cups diced roasted chiles from a jar)
• ½ cup unsalted butter
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 2½ cups whole milk, warmed
• 8 oz cream cheese, softened to room temperature
• 2 cups shredded Monterey Jack cheese
• 1 cup sharp white cheddar cheese, freshly grated
• ½ cup smoked gouda cheese, shredded
• 1 teaspoon dried Mexican oregano
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• Salt and black pepper to taste

Note: If using jarred roasted chiles, look for ones packed in water rather than vinegar for the best flavor. Fresh Hatch chiles work beautifully when roasted at home over an open flame.

How I Make This Hatch Chile Mac and Cheese

1. Roast the chiles (if using fresh): Place chiles directly over a gas burner flame or under the broiler for 8-10 minutes, turning frequently until skin is charred and blistered all over. Place in a plastic bag for 15 minutes to steam, then peel away the skin, remove stems and seeds, and dice.
2. Cook the pasta: Bring a large pot of salted water to boil. Add pasta and cook for 1 minute less than package directions suggest (it will finish cooking in the cheese sauce). Reserve 1 cup pasta water before draining. Rinse pasta with cool water and set aside.
3. Warm the milk: Pour milk into a small saucepan and warm over low heat until steaming but not boiling. Keep warm.
4. Start the cheese sauce: In a large heavy-bottomed pan, melt butter over medium heat. Add minced garlic, diced chiles, and Mexican oregano. Cook for 2-3 minutes until garlic becomes fragrant and chiles soften slightly.
5. Make the roux: Sprinkle flour over the butter mixture and whisk constantly for 3-4 minutes. The mixture should turn golden and smell nutty – this removes the raw flour taste.
6. Add milk gradually: Pour warm milk in slowly, about ½ cup at a time, whisking continuously after each addition. Keep whisking until smooth and thickened enough to coat the back of a spoon, about 4-5 minutes.
7. Melt in the cheeses: Reduce heat to low. Add cream cheese in chunks, whisking until melted. Add Monterey Jack, cheddar, and gouda one handful at a time, stirring until each addition melts completely before adding more.
8. Season and finish: Stir in Dijon mustard and smoked paprika. Season with salt and pepper to taste. If sauce seems too thick, thin with reserved pasta water.
9. Combine pasta and sauce: Remove from heat and fold in cooked pasta until well coated. Let rest for 2-3 minutes to allow flavors to meld before serving.

The little things that make this Hatch Chile Mac and Cheese turn out amazing

Always grate your own cheese rather than buying pre-shredded. The anti-caking agents in bagged cheese prevent smooth melting and can make your sauce grainy.

Keep that pasta water handy. The starchy liquid helps bind everything together and creates the silkiest Hatch chile cheese sauce you’ve ever tasted.

Don’t rush the roux-making step. Those few extra minutes of cooking the flour mixture properly will give you a sauce that stays creamy and never breaks, even when reheated.

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My Perfect moments for this Hatch Chile Mac and Cheese

I love serving this during the first cool days of fall when Hatch chile season peaks. It pairs beautifully with grilled chicken or simple roasted vegetables.

This makes an excellent potluck contribution too. The smoky Hatch chile flavor always sparks conversations about where people first discovered these special peppers.

Can I make this Chile Mac and Cheese ahead of time?

You can prepare the cheese sauce up to two days in advance and store it in the refrigerator. When ready to serve, reheat gently while stirring in the cooked pasta.

Add a splash of milk if needed to restore creaminess.

Follow me on Pinterest where I share more family-favorite comfort food recipes that bring people together around the dinner table.

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What if I can’t find Hatch chiles?

Poblano peppers make an excellent substitute with a similar mild heat level and earthy flavor. Anaheim chiles work well too, though they’re slightly milder than Hatch varieties.

Can I freeze this dish?

While possible, freezing affects the texture of cream-based sauces. If you must freeze, do so for no more than 1 month and expect some separation when reheated.

Stir in fresh milk or cream to help bring it back together. I’d love for you to try this recipe and share your own Hatch chile adventures!