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Cheesy Hatch Chile Mac and Cheese Recipe

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★★★★★

4.9 from 111 reviews

This Cheesy Hatch Chile Mac and Cheese is a delightful twist on classic comfort food, featuring al dente cavatappi pasta enveloped in a rich, creamy cheese sauce made with sharp cheddar and smoked gouda. The addition of roasted, minced Hatch chiles adds a subtle smoky heat that perfectly complements the cheesy goodness. A buttery breadcrumb topping bakes to a golden, crispy finish, making this casserole a crowd-pleaser perfect for cozy dinners or gatherings.

Ingredients

Scale

Pasta

  • 1 pound cavatappi or any preferred shaped pasta

Cheese Sauce

  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1½ cups shredded sharp cheddar cheese (approximately 6 ounces)
  • 1½ cups shredded smoked gouda cheese (approximately 6 ounces)
  • Salt and pepper for seasoning
  • 5 Hatch chiles (roasted, seeded, and minced)

Topping

  • ½ cup shredded sharp cheddar cheese (about 2 ounces)
  • ½ cup shredded smoked gouda cheese (about 2 ounces)
  • 4 tablespoons melted unsalted butter
  • 1 cup plain bread crumbs

Instructions

  1. Prepare the Oven and Pasta: Preheat your oven to 400 degrees F (200 degrees C). Butter a 9×13-inch casserole dish to prevent sticking. Bring a large pot of water to a boil over high heat, then cook the pasta according to package directions for al dente, or 1-2 minutes less if al dente time isn’t specified. Drain the pasta once cooked.
  2. Prepare the Cheese Sauce: In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for about one minute until the mixture begins to brown slightly and smells nutty, whisking continuously. Slowly add the milk while whisking, bringing the sauce to a simmer.
  3. Incorporate Cheeses into the Sauce: Gradually add the 6 ounces each of shredded cheddar and smoked gouda, stirring continuously and allowing each addition to melt fully before adding more. Season the cheese sauce with salt and pepper to taste, then remove from heat.
  4. Combine Pasta, Sauce, and Chiles: Add the drained pasta and minced Hatch chiles to the cheese sauce in the saucepan. Stir well to thoroughly coat the pasta and evenly distribute the chiles. Transfer this mixture into the prepared casserole dish, spreading evenly.
  5. Prepare Topping and Assemble: In a small bowl, mix the melted butter with the bread crumbs until combined. Sprinkle the macaroni and cheese with the remaining shredded cheddar and smoked gouda cheeses. Evenly distribute the breadcrumb mixture over the top to create a crunchy topping.
  6. Bake and Serve: Bake the casserole in the preheated oven for 15 to 20 minutes, or until the topping is golden brown and bubbly. Let the mac and cheese rest for 10 to 15 minutes before serving to allow it to set. Enjoy this comforting, flavorful dish!

Notes

  • To roast Hatch chiles, place them under a broiler or on a grill until blackened on all sides, then place in a covered bowl to steam for 10 minutes before peeling and mincing.
  • If you prefer less heat, remove all seeds from the Hatch chiles before mincing.
  • Use whole milk for the creamiest sauce, but 2% milk can be substituted for a lighter version.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free bread crumbs for topping.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.

Keywords: mac and cheese, Hatch chiles, cheesy casserole, baked pasta, comfort food, smoked gouda, cheddar cheese, spicy mac and cheese

Find it online: https://tastybynova.com/cheesy-hatch-chile-mac-and-cheese-recipe/