Even if you’re not a green chile fan, or thinking “meh, green chiles sound kind of funky,” please please please ignore all your instincts and dive head first into this recipe. You will not be disappointed.
I know I am never disappointed when diving head first into cheese.
(Disclaimer: I’ve never actually dived into literal dairy products).So I am not even going to pretend like I am a true Hatch Green Chile aficionado, because I’m really not. I’ve been to Santa Fe twice in my life and while I truly appreciated green chiles and ordered them on everything, I really have no idea what they actually look like, how to acquire them, or how to roast them myself. Also I hear hear that they have a very short season… like 2 weeks… in September. And since I’m not going to Santa Fe this September, and perhaps should take a break from inter-state food smuggling anyway, I have resorted to more plebeian methods of imbuing my food with the best chile flavor known to man.
I’m one of those grocery store perimeter-walkers. And maybe one of the people contributing to the declining sales of packaged food… but I digress. This recipe is by no means healthy. There are 2 cups of shredded cheese in that there casserole. But it’s definitely worth it, and the recipe makes a small enough portion that if you lose all self-control and binge on the entire bowl it’s (probably) not the end of the world.
Note- This recipe definitely makes enough mac as a side dish for about 4 people, but you may want to consider doubling the recipe if you need more mac that that in your life, or are serving a larger audience. If you need more mac in your life, I think we will be friends.This mac is mostly a stovetop mac, finished in the oven until bubbling and a quick pop into the broiler until the topping is golden brown. Let’s also discuss the topping- buttery panko with a hit of garlic. It takes this recipe over the top.
Green Chile Mac and Cheese
- 1 cup dry large macaroni
- 1 cup shredded Mexican Blend cheese
- 1 cup shredded Pepper-Jack cheese
- 1 4 oz can diced hatch green chiles drained.
- 4 tablespoons salted butter
- 2 ½ tablespoons flour
- ¾ cup whole milk
- ½ cup panko breadcrumbs
- ¼ teaspoon garlic powder
- Cilantro for garnish optional
- Preheat oven to 500 degrees.
- Bring a pot of salted water to boil on the stove. Boil macaroni for about 8-9 minutes (or per container instructions). Drain and set aside.
- In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in flour and stir for 1-2 minutes until mixture is golden. Gradually add milk, whisking until there are no lumps.
- Gradually add cheeses in batches, and stir until smooth and thickened.
- Stir in drained hatch chiles. Finally, stir in cooked macaroni.
- Pour into a baking dish that holds 3 cup capacity.
- Prepare panko topping- in a non-stick skillet over medium heat melt 2 tablespoons of butter. Add panko and garlic powder. Stir until panko is well-coated with butter and mixture is slightly golden.
- Pour mixture over the mac and cheese.
- Bake in 500 degree oven for about 8 minutes, or until mac and cheese is bubbling vigorously and topping is slightly toasted.
- Finish in broiler set to High- for about 30 seconds-1 minute, or until topping is browned, but be careful not to burn.
- Garnish with cilantro if desired.