Ingredients
Scale
- 1 ½ cups diced Hatch chiles, roasted, peeled, and seeded (about 6-7)
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 3 cloves garlic, grated
- 1 teaspoon dried Mexican oregano
- 1/4 cup all-purpose flour
- 2 1/4 cups whole milk, slightly warmed
- 8 ounces cream cheese, room temp
- 2 cups shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded smoked Gouda cheese
- 1 teaspoon ground mustard
- Kosher salt to taste
Instructions
- (optional) Roast the Hatch chiles if they are fresh. Char them on a grill over high heat for about 4-5 minutes per side until the skin has started to char and blister. Place them in a plastic bag and allow them to sweat for 10 minutes before peeling off the skin. Remove the stems and seeds and dice the chiles.
- Bring a large pot of salted water to a boil. Add the noodles to the water and cook until al dente. Timing may vary based on the pasta itself. Reserve 1/2 cup of pasta water. Strain the pasta and rinse with cold water.
- Add your milk to a small saucepan on low heat, warming it through.
- While the noodles are cooking, heat a large skillet over medium heat and melt the butter. Add the minced garlic, chiles, and Mexican oregano. Cook for a few minutes until the garlic has softened.
- Add the flour to the butter and whisk to form a smooth roux. Continue to cook and whisk for about 3-4 minutes until the roux is a light-brown color. Slowly pour in the warmed milk, about 1/2 cup at a time, while whisking to form a smooth sauce. Make sure the sauce does not boil, it needs to stay at a low simmer. You’ll notice the sauce thickening after about 3-4 minutes.
- Lower your temperature and start to add in the cream cheese, a little at a time, gently whisking until it’s completely melted before adding more. Do the same for the rest of the cheeses and the ground mustard, whisking and adding in a portion at a time until the sauce is melted and smooth. Remove the skillet from the heat.
- Add in the cooked pasta a little at a time, folding it into the green chile cheese sauce.
- Taste and adjust with more salt if needed. Serve and enjoy!
Notes
- Read the Hatch Chile Recipes guide for tips on how to roast, peel, and store Hatch chiles.
- Make sure you rinse your pasta briefly, this removes excess starch and halts the cooking process. I don’t always recommend this tip but it makes a difference when working with cheesy sauces.
- The milk NEEDS to be warm, otherwise, you’ll have problems with making the sauce. Microwave the milk if you must.
- Prep Time: 5
- Cook Time: 20
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mac and Cheese
Keywords: Hatch chile, mac and cheese, macaroni and cheese, spicy food, side dish, Hatch chile recipes, Green chile
