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Easy One-Pot Hatch Chile Mac and Cheese: The Best Green Chile Stove-top Mac

Posted September 13, 2018 by Stephanie

Easy One-Pot Hatch Chile Mac and Cheese | www.iamafoodblog.com

Easy One-Pot Hatch Chile Mac and Cheese | www.iamafoodblog.com

Easy One-Pot Hatch Chile Mac and Cheese | www.iamafoodblog.com

Easy One-Pot Hatch Chile Mac and Cheese | www.iamafoodblog.com

Easy One-Pot Hatch Chile Mac and Cheese | www.iamafoodblog.com

Hatch chile season is almost over but I couldn’t resist sneaking them into an easy one-pot hatch green chile mac and cheese!

I can’t believe it’s the practically the middle of September! The weather has definitely taken on a chill and you know what that means…time to carb load for winter. Winter is coming and I’m all about getting cozy. This one-pot mac and cheese is perfect for celebrating the end of summer and early fall. You have the roast-y spiciness of hatch chilies and the ultra-rich creaminess of a good mac and cheese.

I love this recipe because everything happens in one pot. Well, everything except roasting the chiles of course. But if you have some roasted chiles on hand, or if you want to use fresh, that works too. Essentially all you need to do is make a quick roux – that’s a simple melt then butter then stir in the flour and cook until golden situation – then add a bit of milk, water, and your mac. Everything gets cooked in the pot and there’s no draining.

It works because the starches from the pasta help make the sauce silky and smooth, kind of like how you add a big ladleful of pasta water into pasta when you’re finishing it in sauce. Off the heat the cheese and chiles are added in, then it’s just a question of seasoning to taste and eating, straight from the pot.

Which is what I did. No judging, it’s fall!

Happy mac and cheesing!
xoxo steph

PS – This works with any pepper, even roasted red peppers or jalapeños or none at all.

Hatch Green Chile Mac and Cheese Recipe
serves 2-3


  • 4 roasted hatch chiles, peeled, de-seeded and roughly chopped
  • 1.5 tablespoons butter
  • 1.5 tablespoons flour
  • 1 cups milk
  • 1 1/4 cups water
  • 1 1/4 cups macaroni or noodle of choice (125 grams)
  • 1 heaping cup shredded cheese combo of choice
  • salt and pepper to taste

If you have fresh hatch chiles, rub them with a bit of oil, place on a sheet pan and broil on high until black and soft, flipping once. Place in a bag and seal (or put in a bowl and cover with plastic wrap) and let steam. Skin, stem, de-seed, and chop.

In a large sauce pan, melt the butter over medium heat. Stir in the flour and cook, stirring, until smooth, 1-2 minutes. Pour in the milk in a thin stream while whisking – it will be quite thick. Whisk in the water and add in the macaroni, stirring occasionally, until wisps of steam come up as you stir. Turn the heat down to medium low.

Stir occasionally as the pasta bubbles away, gently, for about 9-10 minutes, or until the macaroni is tender and the sauce starts to thicken. It should be quite liquid/saucy at this point as adding in the cheese will thicken it up.

Remove the pan from the heat and stir in the cheese and chopped peppers quickly. Season with salt and pepper and let stand for a couple of minutes. The sauce will thicken as it rests. Enjoy immediately!

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