Add bright, smoky flavor to classic mac ‘n cheese with roasted Hatch green chile peppers. This stovetop Green Chile Macaroni and Cheese is ready in about 30 minutes and makes a rich, comforting dinner the whole family will enjoy. Serves 4.
Each late summer I look forward to Hatch chile season. These roasted green chiles add a wonderful smoky depth and a gentle heat that pairs beautifully with a creamy cheese sauce.
Why this recipe works
The base is a silky, balanced cheese sauce made from a blonde roux, whole milk and half-and-half, finished with sharp cheddar. Roasted Hatch green chiles bring smoky, vegetal flavor and a touch of heat without overwhelming the dish. If you prefer more spice, use hot Hatch chiles or increase the amount of peppers.
This vegetarian stovetop mac and cheese uses simple ingredients, takes about 30 minutes, and is perfect for weeknights or casual entertaining.
Equipment and ingredients overview
Basic kitchen tools make this easy: a large pot for the pasta, a colander, and a large saucepan or braiser for the sauce. You’ll likely already have most of the ingredients in your pantry and fridge.
Key ingredients:
- Elbow macaroni — classic choice; any short pasta will work.
- Unsalted butter — for the roux and richness.
- All-purpose flour — to thicken the sauce.
- Whole milk and half-and-half — make the sauce creamy and full-flavored.
- Roasted green chile peppers (Hatch) — use fresh roasted, frozen, or canned roasted chiles.
- Dijon mustard — balances and brightens the sauce.
- Kosher salt and white pepper — white pepper keeps the sauce visually clean; black pepper is fine if you prefer.
- Sharp cheddar cheese — shred from a block for the best melt; about 1 pound.
You can add optional garlic or onion powder if you like, but the dish is excellent as written.
About the roasted chiles
If Hatch chiles aren’t available, roasted poblanos or anaheim peppers make good substitutes. Roast, peel, and chop them before adding to the sauce.
Method
1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain in a colander, toss with a little olive oil to prevent sticking, and set aside.
2. Make the roux: Melt butter in a large skillet or braiser over medium heat. Add the flour and cook 1–2 minutes, stirring, until the mixture turns a light golden color.
3. Add dairy: Gradually whisk in the whole milk and half-and-half. Cook over medium heat, stirring occasionally, until the mixture thickens slightly. Do not boil.
4. Season and add chiles: Stir in the chopped roasted green chiles, Dijon mustard, salt, and white pepper. Cook a few minutes to meld flavors.
5. Add cheese: Gradually add shredded cheddar and stir until fully melted and smooth.
6. Combine with pasta: Add the cooked noodles and stir until every piece is coated in the sauce. Serve warm.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat in the microwave in 30-second bursts, adding a splash of whole milk as needed to loosen the sauce. You can also reheat gently in a casserole dish in the oven, stirring and adding a bit of milk to restore creaminess. Freezing is not recommended, as the texture of the sauce will change.
Entertaining tips
- Double or triple the recipe when feeding a crowd; keep extra sauce warm on low heat and stir occasionally.
- Mise en place: measure and prep ingredients ahead to make the final cook smooth when guests arrive.
- Let guests bring simple sides—salad, garlic bread, or a vegetable—to make the meal easier and more varied.
FAQ
Yes. If Hatch chiles aren’t available, use other mild roasted peppers such as poblanos or anaheim. Adjust the amount or choose hot varieties for more spice.
Swap the pasta shape or the cheese to suit your taste—Monterey Jack or pepper jack work well. For a richer sauce, use heavy cream in place of half-and-half.
Yes. Cooked chicken breast, roasted vegetables, or crispy bacon make great additions; cook separately and fold in before serving.
Quick tips for the best mac and cheese
- This is an indulgent recipe—use full-fat dairy for the creamiest result.
- Use roasted peppers you prepared and froze or good-quality canned roasted chiles.
- Grate cheese from a block for smoother melting; pre-shredded cheese often contains anti-caking agents that affect melt.
- Adjust the amount and heat level of chiles to taste.
Recipe summary
Hatch Green Chile Macaroni and Cheese
Stovetop macaroni and cheese with roasted Hatch green chiles for smoky, mildly spicy flavor. Ready in about 30 minutes.
Servings: 4
Prep: 10 mins • Cook: 15 mins • Total: 25 mins
Ingredients
- 1 lb elbow macaroni, uncooked
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup half-and-half
- 1/2 cup chopped roasted Hatch green chiles (about 4 oz)
- 1 tbsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 16 oz (1 lb) shredded sharp cheddar cheese
Instructions
- Cook pasta until al dente according to package directions. Drain and toss with a little olive oil; set aside.
- Melt butter in a large skillet or braiser over medium heat. Stir in flour and cook 1–2 minutes until golden to form a roux.
- Whisk in milk and half-and-half. Cook, stirring occasionally, until slightly thickened. Do not boil.
- Add chopped roasted chiles, Dijon, salt, and white pepper. Stir to combine and cook a few minutes.
- Gradually add shredded cheddar, stirring until smooth and fully melted.
- Toss in the cooked pasta until well coated. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat with a splash of milk to restore creaminess. Double or triple for a crowd. For more heat, use spicy green chiles.