Cooking

Green Chile Macaroni and Cheese

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Green chile macaroni and cheese, made with roasted green chiles and a mix of cheeses, is the ultimate comfort food. A velvety and rich cheese sauce infused with garlic, spices, and the heat from the roasted chiles creates the best macaroni and cheese with green chilies!

Green Chile Macaroni and Cheese

Macaroni and cheese is a classic comfort food. To make this southwest version I took my Smoked Mac and Cheese recipe and crossed it with my favorite Green Chile Queso. It’s a huge step up from Trader Joe’s Hatch Chile Mac and Cheese.

I love a good breadcrumb topping when making homemade mac and cheese, but I live in a house divided. To get around this, I make a small batch of breadcrumb toppings on the stovetop while the pasta is boiling. I sprinkle it on before serving it to those who like it. You can make a large or small batch or omit a breadcrumb topping altogether.

Hatch Chile Mac and Cheese

You can use any green chile to make this recipe for macaroni and cheese, but I highly recommend using fresh New Mexico Green Chiles if you can get your hands on them. Both fresh and canned chiles can be used. Fresh poblanos and Anaheim peppers are also popular choices for green chile recipes.

If fresh chiles are used, they must be roasted beforehand. Here’s a How To Roast Peppers guide to check out if you need it.

Ingredients

Here are the main ingredients and substitution ideas needed to make this green chile macaroni and cheese. For the full list of ingredients, see the recipe card below.

Green Chilies – canned or fresh green chiles work. Use your favorite.
Pasta – any short pasta works well. I adore shells as the sauce gets stuck in the folds.
Cheese – I use a mix of Monterey jack cheese and pepper jack cheese, but gouda and mozzarella are great options.
Cream Cheese – just omit if you don’t have it. I like the tang it adds, but it’s not a “must-have” for this recipe. Or amp it up with Smoked Cream Cheese.
Whole Milk – I haven’t tested this with low-fat or fat-free, but I don’t see why they wouldn’t work.
White Onion – You can omit if you don’t care for onions.
Butter – butter is a key ingredient and shouldn’t be substituted.
Flour – this absorbs an excess oil. I don’t recommend omitting this key ingredient.

How To Make Green Chile Mac and Cheese

Here’s a step-by-step guide to making Hatch Green Chile Macaroni and Cheese. For the full recipe, see the recipe card below.

Roast the Hatch Green Chiles – If you’re not using canned green chilies, broil the pepper in the oven for 20 minutes until the skins are blackened and blistered. Remove the skin and chop the chiles.

Roasted green chiles on a baking sheet for How to roast peppers article.

Boil the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook for 1-2 minutes under al dente. Drain in a colander and rinse with cold water to stop cooking.

Warm the Milk: Warming the milk helps to avoid it curdling. I just stick it in the microwave for 60 seconds, but you can gently warm it in a small saucepan. Keep the temperature as low as it can go.

Prepare the Sauce: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the diced onions, chiles, garlic powder, onion powder, cumin, and salt, and cook until the onions are soft (approx. 4-5 minutes).

Create the Roux: Sprinkle the flour over the mix and whisk continuously for 3-4 minutes until it turns a light brown.

Make the Base Sauce: Lower the heat to low and remove the pan from the heat for 1 minute to let it cool. This isn’t a “must do,” but it helps keep the sauce from overheating and turning gritty. Return the pan to the heat and gradually pour in the warmed milk, about 1/2 cup at a time, while whisking to create a smooth sauce. After about 3-4 minutes, the sauce will begin to thicken.

Make the Cheese Sauce: Whisk in the cream cheese, a little at a time, until fully melted. Continue this method with the shredded cheese. Continue whisking until the sauce is smooth and fully combined. Remove the skillet from the heat.

Finish The Dish: Add half the pasta and fold it into the green chile cheese sauce. Fold in the rest of the pasta until fully coated. Taste and add extra salt, if desired. Serve immediately for the best texture.

Variations For Macaroni and Cheese With Green Chilies

Breadcrumb Topping: If you want to add a buttery breadcrumb topping, you can toast it while the pasta is boiling. The recipe card includes my favorite breadcrumb topping recipes.

Broil: I don’t love broiling this particular version of macaroni and cheese. The sauce is so creamy that reducing it with heat bums me out. If you like a little char on top, transfer it to a casserole dish and stick it under the broiler for 5-6 minutes until the cheese is bubbling.

Spicy Mac and Cheese: Add roasted jalapeños or a sprinkle of cayenne pepper to bring extra heat to the dish.

Green Chile Mac and Cheese in a white bowl.

Serving Ideas

Macaroni and Cheese can be the show’s star or a side dish. Here are some recipes that pair well with hatch mac and cheese.

Tips For Darcey’s Kitchen

For macaroni and cheese, grate your cheese from the block for better flavor and smoother melting. Even my Instant Pot Mac and Cheese requires it.
Don’t Overcook the Pasta Shells – Cook the pasta 1-2 minutes short of al dente to avoid mushy pasta.
Ensure the milk is slightly warmed to help it blend into the sauce smoothly.
Storage – store in an airtight container in the refrigerator for up to 3 days.

Shredded cheese in a black non stick skillet.

Frequently Asked Questions

Can I Use Cheddar Cheese or Sharp Cheddar Cheese?

You can use either option, but I find there’s a larger room for error when melting. Cheddar cheese has a higher fat content, leading to oil separation and an oily finish. Plus, it has a tendency to become grainy quicker than the white cheese options. If you do use cheddar, just make sure to watch the heat level.

Why Is My Macaroni and Cheese Gritty

Gritty macaroni and cheese is usually caused by overheating the cheese sauce. When cheese is added to a sauce that’s too hot, the proteins can clump together, creating a gritty texture. To avoid this, remove the sauce from the heat before adding the cheese.

How to Reheat Mac and Cheese

To reheat macaroni and cheese, microwave it in 30-second intervals until thoroughly warm. To reheat on the stove, add it to a covered saucepan over medium-low heat. No matter which method you choose, you must add a splash of milk before reheating.

Bowl of green chile macaroni and cheese with a spoon.

Drink Pairings

Pair your green chile macaroni and cheese with drinks that complement its creamy texture and spicy flavor. Here are my favorite drinks to pair with green chile macaroni and cheese:

White Wine: A crisp Sauvignon Blanc or a slightly sweet Riesling pairs well with the heat from the chiles.
Beer: A light lager or a hoppy IPA can balance the richness and spice.
Margaritas: The citrusy notes in a classic margarita cut through the creaminess and enhance the chile flavor.

Similar Recipes

Here are a few more recipes with green chiles or cheese to check out: