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Creamy hatch chile mac and cheese is the best side dish.

Creamy Hatch Chile Mac and Cheese

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5 from 1 review

Skip the bowl and just grab a spoon. Creamy, luscious, decadent, and oh so cheesy, Hatch Chile Mac and Cheese is the ultimate celebration of Hatch chile season.

  • Total Time: 25
  • Yield: Serves about 6-8 1x


  • 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


  1. (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.
  2. 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.
  3. Add your milk to a small saucepan on low heat, warming it through.
  4. 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.
  5. 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.
  6. 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.
  7. Add in the cooked pasta a little at a time, folding it into the green chile cheese sauce.
  8. Taste and adjust with more salt if needed. Serve and enjoy!


  • 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.
  • Author: Brad Prose
  • Prep Time: 5
  • Cook Time: 20
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Mac and Cheese
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