One Pot Hatch Chile Mac and Cheese

The moment you’ve all been waiting for– One Pot Hatch Chile Mac and Cheese!! I couldn’t let Hatch Chile season pass me by without creating a new recipe, and this one is an absolute keeper. Made in just one pot and ready in under 30 minutes, this is a Mac and cheese recipe you don’t want to miss out on.

One Pot Hatch Chile Mac and Cheese

I love hatch chiles so very much, and this pairing with shells and cheese is quite possibly my favorite way to use them yet. I added a touch of smoked paprika and it compliments the peppers and cheese just perfectly.

One Pot Hatch Chile Mac and Cheese

As always, if you make and love this recipe, a comment and review below is so very appreciated!! xo, Lindsay


One Pot Hatch Chile Mac and Cheese

One Pot Hatch Chile Mac and Cheese
  • Author: Lindsay Cola (Tippens)


  • 2 T butter
  • 2 T flour
  • 3 cups water
  • 4 cups milk
  • 16 oz (1 lb) shells
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp cumin
  • 56 hatch green chiles, roasted, peeled and seeds removed and diced (about 1 cup) *see notes
  • 11 1/2 tsp salt, to taste
  • Pepper, to taste
  • 45 cups shredded cheese (I used a combination of sharp white cheddar and sharp cheddar, but I think gouda and/or monterrey jack would both be delicious as well)


  1. Melt butter in a large stock pot (I prefer using my Le Creuset Dutch Oven) over medium-high heat.  Add flour and whisk together until combined.  Stir for about 1 minute until it turns slightly golden.  Whisk in 1 cup of water until smooth and once the mixture starts to bubble and thicken, gradually pour in remaining milk and water, continuing to stir until smooth.
  2. Add pasta shells to the pot, along with garlic powder, onion powder, paprika, cumin, salt and pepper.  Bring to a boil then reduce heat to medium-low to maintain a simmer, and cook until pasta is al dente, about 10-12 minutes, stirring every few minutes.
  3. Once the pasta is cooked, remove from heat, and stir in the green chiles and cheeses until smooth and creamy.  Adjust salt and pepper to taste and serve immediately.


*I used freshly roasted hatch green chiles from Central Market here in Dallas, however, canned hatch chiles would work as well! 

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  • Reply
    April 2, 2024 at 12:38 pm

    This recipe’s fantastic, I’ve made it three or four times in the past 6 weeks as a side dish and shared both the recipe- and the meal- with neighbors. Raves!

    I’ve always used dry mustard but the cumin is far better and adds a depth of flavor that’s fantastic. Hard to get NM Hatch green chile so I add the canned stuff, drained.

    Ready in 20 minutes, I serve with pan seared chicken breasts (using the cold start method from Cooks Illustrated that keeps them juicy) and I have dinner on the table in 25 minutes.

    Thanks for the superior mac n cheese recipe!

  • Reply
    May 17, 2024 at 2:19 pm

    5-Star! LOVE this Mac n Cheese recipe!

    Today’s the 5th or 6th time I’ve made this recipe, it’s so, so good! Best of all it’s on the table in 20 minutes and is the perfect accompaniment to chicken or pork. And when I’m feeding a 16 year-old teenage boy who’s also on the swim team, I’m glad to have a reliably filling dinner ready for him. Add some steamed vegetables to the plate, he’s sated at least for a little while 😬

    I’ve tried this excellent Mac n cheese recipe with different cheeses, my favorite’s fontina (and a handful of sharp or white cheddar) because it melts so well.

    Love the cumin rather than the traditional Mac mustard powder, adds a great depth of flavor. Two 7 oz cans of green chiles gives the perfect amount of acidity. I tend to not fully drain them so the liquid adds a more piquant flavor.

    • Reply
      Lindsay Cola (Tippens)
      June 24, 2024 at 8:46 pm

      Wow thank you so much, I want to come to your house for dinner! 🙂 So glad you are enjoying this recipe- we love it too!! Thanks again!

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