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

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One Pot Hatch Chile Mac and Cheese

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

Ingredients

  • 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)
Scale

Instructions

  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.

Notes:

*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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