This isn’t your average mac and cheese! Our Green Chile Macaroni and Cheese is loaded with rich, creamy cheese and just the right amount of smoky heat - thanks to your choice of roasted Hatch green chiles or poblano peppers. Whether you're a Hatch chile loyalist or prefer the mellow, earthy flavor of poblanos, this recipe gives you the flexibility to use what you love or what you have on hand.
When August rolls in and Texas grocery stores fire up those chile roasters in the parking lot, filling the air with the smoky aroma of fresh New Mexico Hatch chiles, my go-to way to celebrate is by making a big, cheesy batch of Hatch Green Chile Mac and Cheese. It’s the ultimate way to welcome chile season in true Texas style!
Green Chile Mac and Cheese is like your favorite creamy comfort food—but with a bold, Southwest twist. It’s rich and cheesy, just like traditional mac and cheese, but elevated with the smoky, earthy flavor of roasted green chiles like Hatch or poblano.
Here’s what to expect:
Flavor
- Cheesy and creamy from an American cheese based sauce, with great string pull topping from melted cheeses like White Cheddar or Pepper Jack Cheese (Chef's choice for personal preference)
- Smoky and slightly spicy from the roasted green chiles—Hatch chiles tend to be a little bolder, poblanos a little milder and earthy
- You can easily adjust the heat by using mild or spicy chiles
Texture
- Creamy and velvety cheese sauce coats every bite of pasta
- Baked for a golden, bubbly crust on top
- If you use add-ins like bacon or breadcrumbs, expect little surprises of crunch and savory bits throughout
Vibe
- It feels like Tex-Mex meets comfort food
- Perfect as a side dish for barbecue, fajitas, or grilled meats, or hearty enough to enjoy as a main course
- It’s cozy, flavorful, and a little unexpected—in the best way
In short, Green Chile Mac and Cheese is for people who love classic mac but want a little smoky heat and a lot of flavor. That green chile flavor is not just a twist—it’s an upgrade.
How to Roast Green Chiles
Roasting fresh chiles brings out their smoky, rich flavor and softens the skin for easy peeling-perfect for recipes like hatch chile mac and cheese, salsas, and sauces. Here are three easy methods to transform fresh chiles (like Hatch, poblano, or Anaheim) into roasted deliciousness:
1. Open Flame (Gas Stove or Grill)
Best for: Hatch chile pepper, poblanos, jalapeños
- Place the chiles directly over a gas flame or grill.
- Turn occasionally with tongs until the skin is charred and blistered all over (about 6–8 minutes).
- Transfer to a bowl and cover tightly with plastic wrap or place in a zip-top bag. Let steam for 10–15 minutes to loosen the skins.
- Peel off the charred skin, remove stems and seeds, and you're good to go!
2. Broiler Method (Oven)
Best for: Roasting a large batch
- Preheat your oven broiler to high.
- Place chiles on a baking sheet and broil 6 inches from the heat source.
- Roast 5–7 minutes per side, turning with tongs until skins are evenly blistered.
- Steam the chiles in a covered bowl or bag, then peel, stem, and deseed.
3. Cast Iron Skillet
Best for: Small batches
- Heat a dry cast iron skillet over medium-high heat.
- Add whole chiles and press down lightly. Turn every couple of minutes until all sides are blistered.
- Steam, peel, and prep as above.
Pro Tips:
- Don’t rinse under water—you’ll lose flavor. Just wipe with a paper towel if needed.
- Roasted chiles freeze beautifully! Store in freezer bags and enjoy year-round.
Steps to Make Green Chile Mac and Cheese
1. Roast the Chiles (if not using canned green chile)
- Roast Hatch or poblano chiles using your preferred method (broiler, open flame, or skillet).
- Let them steam in a covered bowl or bag, then peel, deseed, and chop.
2. Boil the Pasta
- Cook pasta in a large pot of water until just al dente.
- Drain and set aside (toss with a little butter or oil to prevent sticking).
3. Make the Cheese Sauce
- Grate or cube the American cheese
- In a large saucepan or Dutch oven, melt whole milk and cream over medium heat.
- Reduce heat to low and add your American cheese, one handful at a time, stirring until melted and smooth.
- Season with salt, black pepper, garlic powder, dry mustard, worcestershire, and hot pepper sauce
4. Add Chiles and Combine
- Fold in the chopped roasted chile peppers.
- Taste and adjust seasoning. You might enjoy a spicier kick with a dash of cayenne pepper or a sprinkle of green chile powder, or Texas chili powder
5. Mix in the Pasta
- Add the drained pasta to the cheese sauce and mix until fully coated. Place the homemade mac in a greased glass casserole dish.
6. Bake
- Bake at 375°F for 15–20 minutes until golden and bubbly. Top with shredded cheese and broil for a few minutes until the cheese is melted.
Storing Leftovers
- Cool it completely before storing to avoid condensation (a.k.a. soggy pasta).
- Transfer to an airtight container and refrigerate.
- Good for up to 4 days in the fridge.
Reheating Tips
1. Stovetop (Best for Creaminess)
- Place mac in a saucepan over low heat.
- Add a splash of milk or rich cream to loosen the sauce.
- Stir frequently until warmed through and creamy again.
2. Microwave (Quick & Easy)
- Place a portion in a microwave-safe bowl.
- Add a tablespoon of milk or water.
- Cover loosely and microwave in 30-second intervals, stirring in between, until hot.
3. Oven (Best for Baked Mac)
- Preheat to 350°F.
- Place leftovers in an oven-safe dish and cover with foil.
- Bake for 15–20 minutes, or until heated through.
- For a crisp top, remove the foil for the last 5 minutes.
Freezing (Optional)
- You can freeze green chile mac, but the texture may change slightly.
- Freeze in airtight containers for up to 2 months.
- Thaw overnight in the fridge and reheat gently as above.
- If you like the Trader Joe's version, this is a great way to dupe your own and take leftover mac to work
With these tips, your leftover green chile mac will taste just as creamy, smoky, and delicious as the day you made it!
Hatch Green Chile Mac and Cheese
Equipment
- Baking Dish
Ingredients
- 1 pound cooked pasta Cavatappi elbow macaroni, bow ties, etc.
- 2 1/2 cups milk
- 1/2 cup cream
- 1 1/2 pounds American Cheese from the deli I recommend Boar's Head brand for it's stability
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried ground mustard powder
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon Tabasco-style hot sauce optional
- 1 1/2 cups shredded cheese such as colby jack sharp cheddar cheese, pepper jack, monterey jack cheese, etc.
- 2-3 cups chopped roasted green chiles 8-12 fresh green chiles, roasted according to the instructions below
Instructions
- Cook the Pasta: Start by cooking your elbow macaroni in salted water according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: Heat the milk and heavy cream in a large saucepan until hot but not simmering. Grate the American cheese on a cheese grater or cut it into cubes. You can also have the deli slice it into sandwich squares and add them in 2 at a time.
- Add the Cheese: Lower the heat and stir the American cheese into the warm milk. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with garlic powder, dry mustard, hot pepper sauce, and Worcestershire.
- Mix the Pasta and Sauce: Combine the drained noodles and cheese sauce in a glass casserole dish, stirring gently to ensure the pasta is well coated. Fold in the roasted green chiles.
- Bake: Bake at 375° for 20 minutes or until hot throughout.
- Top with Cheese: Turn on the broiler in your oven. Top with the 1 1/2 cups shredded melting cheeses and broil just until the shredded cheese is melted.
- Serve: Remove from the oven and serve hot and fresh.
Jucinda says
This mac and cheese was amazing. It was super creamy with just the right amount of spice. My whole family loved it!
lauren says
I made this mac and cheese and it was so good. The green chiles gave it a little kick but it was not too spicy. It was super creamy and cheesy just the way I like it. My whole family loved it and I am definitely making it again soon.