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Crispy Roasted Hatch Green Chili Mac and Cheese Casserole

crispy roasted hatch green chili mac and cheese casserole - featured image
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A comforting mac and cheese casserole with smoky roasted Hatch green chilies and a crispy golden topping, perfect for easy weeknight dinners with a spicy twist.

Ingredients

Scale
  • 8 oz elbow macaroni (225 g)
  • 4–5 Hatch green chilies (roasted, peeled, and chopped)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk (720 ml), warm
  • 1 cup sharp cheddar cheese (100 g), shredded
  • 1 cup Monterey Jack cheese (100 g), shredded
  • 1 cup pepper jack cheese (100 g), shredded
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (about 50 g)
  • 2 tablespoons olive oil or melted butter
  • Optional: 1/4 cup diced green onions (25 g)

Instructions

  1. Roast the Hatch green chilies: Place the chilies on a baking sheet under the broiler or on a hot skillet. Turn occasionally until the skins blister and blacken, about 8-10 minutes total. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and chop finely.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook 1-2 minutes less than package instructions for al dente texture. Drain and set aside.
  3. Make the cheese sauce: In a medium saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1-2 minutes until golden and bubbling but not browned.
  4. Add milk gradually: Slowly whisk in warm whole milk, stirring constantly to avoid lumps. Bring to a gentle simmer and cook until thickened, about 5-7 minutes. It should coat the back of a spoon.
  5. Season and add cheese: Remove from heat, stir in smoked paprika, garlic powder, salt, and pepper to taste. Add sharp cheddar, Monterey Jack, and pepper jack cheeses, stirring until melted and smooth.
  6. Combine pasta and chilies: Fold the cooked macaroni and chopped roasted Hatch chilies into the cheese sauce, mixing gently to coat evenly.
  7. Prepare the topping: In a small bowl, toss panko breadcrumbs with olive oil or melted butter.
  8. Assemble the casserole: Pour the mac and cheese mixture into a greased 9×13-inch baking dish. Sprinkle the panko mixture evenly over the top.
  9. Bake and broil: Bake at 350°F (175°C) for 20 minutes to warm through and set. Then switch to broil for 3-5 minutes, watching closely, until the topping is golden and crispy.
  10. Garnish and serve: Let it rest for 5 minutes before serving. Sprinkle diced green onions on top if using.

Notes

Keep an eye on the broiler step to avoid burning the topping. Roasting Hatch chilies adds a smoky depth not matched by canned chilies. For gluten-free, swap flour and panko with gluten-free alternatives. Warm milk before adding to roux to avoid lumps. The casserole can be prepared ahead and refrigerated for up to 24 hours before baking; add breadcrumb topping fresh. Leftovers keep well refrigerated for 3 days and can be reheated in the oven or microwave.

Nutrition

Keywords: mac and cheese, Hatch green chilies, casserole, crispy topping, comfort food, spicy mac and cheese, roasted chilies, easy dinner

Find it online: https://tablemira.com/crispy-roasted-hatch-green-chili-mac-and-cheese-casserole-recipe-perfect-for-easy-dinners/