Green Chile Mac & Cheese

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Every August I go a little crazy and buy a bunch of Hatch peppers, insisting that I will need them. I use a few, but there are always a couple that have to be unearthed from the back of the freezer and tossed once the next crop arrives at my grocery store.

This year I sensibly bought the pre-roasted ones and spent a couple hours peeling, seeding, and dicing them, then freezing into ice cube trays. But it was only yesterday when I decided to use them for the first time. Maybe this year I’ll get through them.

Green Chile Mac - Roasted and diced Hatch chile peppers add some flavor and heat to this green chile mac and cheese.
Green Chile Mac & Cheese

Green Chile Mac & Cheese

Inspired by the Roaring Fork restaurant
5 from 1 vote
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Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner
Cuisine American
Servings 4 servings
Calories 488 kcal


  • 4 tbsp Hatch peppers, roasted and diced
  • ½ cup milk or cream
  • 4 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 1/2 cup mixed cheeses, shredded (I used sharp cheddar and aged white cheddar)
  • 8 ounces macaroni
  • ½ cup bread crumbs


  • Melt 1 tbsp butter in a sauce pan, then add 2 tbsp Hatch peppers. Cook until peppers start to break down a little, then add milk and cook until heated through, being careful not to let it curdle. Cool, then blast in a blender until smooth.
  • Preheat oven to 350°F. Cook pasta according to package. Drain, rinse with cool water, and return to original pot.
  • Melt 2 tbsp butter in a saucepan, then add flour to form a roux. Add blended mixture, the other 2 tbsp peppers, a shake of salt and pepper, and heat through.
  • Meanwhile, melt 1 tbsp butter in microwave and mix with bread crumbs. You can omit the butter here if you want, I’ve found it tastes just as good.
  • Add cheeses to sauce, turn off heat, and stir constantly until cheese is completely melted. Pour into pasta and mix thoroughly, then pour into a greased 8×8 baking dish. Scatter bread crumbs over the top and bake for about 25 minutes, until the cheese is nice and bubbly.


Calories: 488 kcalCarbohydrates: 34 gProtein: 17 gFat: 31 gSaturated Fat: 18 gCholesterol: 87 mgSodium: 509 mgFiber: 2 gSugar: 2 g
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