Hatch Chile Macaroni and Cheese

Dinner, Sides

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

I tend to avoid bringing up world events or politics on A Cozy Kitchen. Not because I walk around with rose-tinted glasses on but I honestly figure you get enough of that elsewhere. And plus, this is the place I created to celebrate fun and warmth; devoted to things like cheese, butter and corgis. But this week has been particularly rough and I’m finding it hard to muster up the energy to talk about Aviva throwing her leg across the table.

Robin Williams’ death made me so unexpectedly sad. If you know me, you know that me crying is a very common occurrence, but I was still shocked by how much I cried on Monday. I felt like I lost someone I knew; someone who had been there at so many different times in my life.

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

Also, the sheer irony in a man who dedicated his life to making so many laugh and yet was dealing with so many personal struggles, is just tragic. It’s a reminder that we really have no idea what’s going in other people’s lives and their own personal struggles are ones we aren’t always privy to. It reinforces my belief in trying to give people the benefit of the doubt.

Oh gosh and #Ferguson. Don’t even get me started. Good gracious. I can’t believe this is happening in 2014…yet I sort of can which is even sadder.

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

There’s no real segue into this recipe. It’s not here to make you feel better because no dish full of carbs and cheese can undo this week. Maybe you’ll find comfort in this dish just a little, but if I’m being honest, I didn’t make it for this reason, I made it because I bought way too many hatch chiles at the store because I was elated that they finally showed up.

Wishing you a peaceful weekend.


P.S. If you’re looking for something to listen to this weekend, I love Robin Williams on Marc Maron’s WTF Podcast from a few years ago.

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

Hatch Chile Macaroni and Cheese | www.acozykitchen.com

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes


  • 1 pound uncooked elbow macaroni
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup panko bread crumbs
  • 1/4 teaspoon salt
  • 2-3 hatch chiles*
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 2 cups grated gouda
  • 3 cups grated sharp cheddar
  • 2 cups grated medium cheddar
  • 3/4 teaspoon freshly ground pepper
  • 1 1/2 teaspoons salt


  • Preheat the oven to 350 degrees F.
  • Bring a pot of salted water to a boil. Pour in the macaroni and cook until very al dente, about 7 minutes, or as directed per the instructions on the package of pasta.
  • In a bowl, toss together the melted butter, bread crumbs and salt. Place the hatch chiles on the grates of a gas range and turn the heat to high. Rotate the chiles until they're evenly charred. Immediately transfer them to a cutting board and using the blade of a knife, scrap the charred skin off of the peppers. Dice the softened peppers and set them aside. Beware that these are spicy so cut them into a small dice and don't rub your eyes!
  • To a medium saucepan set over medium-low heat, add the butter and flour. Cook the roux, until the butter melts and a paste forms. Whisk in the milk and bring the sauce to a very slight boil, whisking the entire time, and cook for about 1 minute. Turn the heat off and allow the milk mixture to cool slightly, about a minute or two. Stir in the cheeses and pepper. Add the salt and adjust according to your liking. This will largely depend on how salty the cheese you just added is.
  • In a large bowl, add the macaroni and pour the cheesy sauce on top. Stir the pasta until it's completely coated in the sauce. Add the hatch chiles and mix. Transfer the macaroni and cheese to a 9 x 13-inch baking dish. Top with the panko bread crumb mixture and transfer to the oven to bake for 15 minutes. Place the macaroni under the broiler to bake for an additional 5 minutes, until the top is golden brown. Serve immediately.


*Hatch chiles are pretty spicy so I recommend dicing them very small. Use two hatch chiles if you want a moderate kick. If you like things spicy, go with three! I used three and was like, dang, but I was into it.
Nutrition Facts
Hatch Chile Macaroni and Cheese
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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Leave a Reply

  • Reply Katrina @ Warm Vanilla Sugar August 15, 2014 at 4:43 am

    I’ve never tried a hatch chile before!! Definitely need to make this to get to the awesomeness started!

  • Reply Ross August 15, 2014 at 6:35 am

    I can’t wait to try this recipe!

  • Reply Laura (Blogging Over Thyme) August 15, 2014 at 7:44 am

    I was so incredibly sad to hear about Robin Williams too–even more so when I heard yesterday that he was dealing with the early stages of Parkinson’s. I’m so grateful for his work, he always put a huge smile on my face, and made me laugh SO hard! It was my goal to see him do stand-up! 🙁

  • Reply Brick August 15, 2014 at 9:46 am

    OMG, that looks lovely. Any recipe that says “2 cups grated gouda” AND ‘3 cups grated sharp cheddar” has my heart. It is hatch season here in Texas. This might have to be a weekend dish. Thanks!

  • Reply Melle August 15, 2014 at 10:26 am

    This week has been hard. Thank you for addressing it – I’ve been almost in denial at the thought of our generation’s father passing on. It feels very personal, and I was so devastated to think that this world wasn’t a nice enough place for one of it’s seemingly best souls. And I still haven’t come up with a collected reaction to Ferguson – just wtf. Thanks for still providing – this mac n cheese may not literally heal, but it’ll certainly help. Here’s to the start of a new (hopefully healing) week!

  • Reply Karla August 15, 2014 at 11:04 am

    This dish appropriately, in the light of this week’s events, I was especially touched by the passing of Lauren Bacall, makes me crave my mom’s comfort food. This fits the bill! How spicy are hatch chilies? Can I substitute Poblano or Pasilla instead? I LOVE to roast my own peppers! The smell permeates the entire house!

    • Reply Adrianna Adarme August 15, 2014 at 11:06 am

      Hatch chiles definitely have a kick. You could do a mix: using one hatch chile and then using poblano or pasilla! That might be delicious.

  • Reply stephanie @ iamafoodblog August 15, 2014 at 12:06 pm

    this week has definitely been a downer. mac and cheese is my ultimate comfort cheer up food though, so at least there’s a mac and cheese lining to all the craziness of the world.
    the hatch chiles! i have to find some! or maybe just make another kind of super spicy mac and cheese.

  • Reply Michelle August 15, 2014 at 7:38 pm

    Hatch chilies will forever make me think of my grandpa, so thank you for posting this. It’s been an unbelievably sad and frustrating week in the world for sure.

  • Reply Katie August 15, 2014 at 8:39 pm

    Over the last week I’ve seen many lifestyle bloggers and popular Instagram accounts post about Robin Williams. I was also saddened by the news of his death (I’m a 90s kid) but I wanted to say thank you for acknowledging the other issues facing the world this week. It seems a celebrity’s death gets more public outcry than other issues and you’re the only one I’ve personally seen mention what else is going on. I know that the lifestyle blogging community is a creative, positive place but I’m glad you kept it real and acknowledged these things.

  • Reply Hatch Chile Macaroni and Cheese - The Recipe Daily August 15, 2014 at 8:57 pm

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  • Reply K August 16, 2014 at 9:20 am

    *hug* These past two weeks can just go to hades. Hang in there lady.

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  • Reply Jean Claire August 16, 2014 at 10:22 pm

    This is so perfect and so delicious, numnumnumnuym… Mac n cheese is My forever favorite now♥

  • Reply Riley Wofford August 17, 2014 at 7:00 am

    This looks unbelievable! I love hatch chiles!

  • Reply Hilary August 17, 2014 at 2:36 pm

    is an Anaheim pepper a Hatch from a different locale?

    Well, when tragedy happens, we generally want to be in a cozy kitchen, even if it is just to sit and have a cup of Tea (:
    So thanks for the space created of nonjudgmental coziness…

    • Reply Adrianna Adarme August 17, 2014 at 3:45 pm

      I mean, I haven’t tried them side by side so it’s hard for me to be sure. But they look EXACTLY the same. People say their taste isn’t identical but I say they can be used interchangeably in this recipe and others.

      Thanks for your sweet words, Hilary! XOXO

      • Reply susan October 1, 2014 at 11:43 pm

        Here in Southern California, Hatches aren’t very hot, but definitely hotter then an Anaheim. The Anaheims we get are lighter in color then a hatch, and our season is September. Only September!

  • Reply Jenny Ramsey August 18, 2014 at 8:54 am

    I am a heat wuss, but I must try this anyways. Makes me think queso dip and mac & cheese procreated and I am kind of digging that.

  • Reply Nicole August 18, 2014 at 3:36 pm

    That podcast was seriously incredible! It was such a wonderful insight into who he was.

    Oh and this also looks like perfection/cheesy goodness.

  • Reply Flor August 18, 2014 at 4:57 pm

    So yeah, this macaroni and cheese recipe is special. I split the recipe so that I could feed my kids with it and did not add the hatch chiles. But the adult version is special with the chiles. I remember the first time I tried a hatch chile was in Colorado. People were roasting the hatch chiles and selling them.
    And yes, ALL LIVES MATTER! Thank you for that.

  • Reply Denisse @ Le Petit Chef August 18, 2014 at 6:13 pm

    First the linguine with clams and now this cheesy, chile-flecked macaroni perfection? Seriously making pasta a hard thing to resist lately! Not that I mind in the slightest 😉

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  • Reply Jim June 21, 2015 at 1:10 pm

    This recipe is now a family tradition! Thank you, it’s delicious!

  • Reply Winnie August 11, 2015 at 7:13 pm

    Did you deseed the chiles? Or chop them up whole after peeling off the skin?

    • Reply Adrianna Adarme August 11, 2015 at 7:21 pm

      I didn’t deseed them because I like the heat and added flavor. But if you’re afraid of too much heat, feel free to deseed them!

  • Reply Winnie August 11, 2015 at 7:24 pm

    If I wanted to eliminate the panko bread crumb topping, could I just cook the macaroni for longer and never put it in the oven?

    • Reply Adrianna Adarme August 11, 2015 at 7:28 pm

      Sure, you could totally do that. I wouldn’t cook the pasta for that much longer–it should be totally good to go with the sauce all mixed in.

      Or you could just skip the panko bread crumbs, add more cheese on top and bake it in the oven until the cheese gets a bit crispy on top.

  • Reply Hatch Chile Cornbread August 28, 2015 at 12:00 am

    […] grocery store labeled them medium and spicy). I can’t think of a better application other than maybe this macaroni and cheese I posted a few years […]

  • Reply Valeria September 14, 2015 at 4:34 pm

    Made this today for dinner and OMG!!…this dish is DELICIOUS!! 🙂 🙂 So cheesy…yumm!! Best mac n cheese I’ve had!! Thank you so much for introducing me to hatch chile, I love them, for me they have no heat at all…need more! lol lol 🙂