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The foundation of any great cheese sauce starts with a roux. This mixture of flour and fat—typically butter—serves as a thickening agent that gives your sauce the rich and creamy texture we all crave in mac and cheese. To make your roux, melt 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Once the butter is fully melted and bubbling slightly, add 1/4 cup of all-purpose flour. Stir continuously for about 2 to 3 minutes until the mixture is smooth and has a light golden hue. This step is crucial, as it helps cook off the raw flour taste and creates a nutty flavor that enhances the overall profile of your dish.

Creamy Hatch Chili Mac and Cheese

Indulge in the ultimate comfort food with Creamy Hatch Chili Mac and Cheese Delight! This recipe takes the classic mac and cheese to new heights by adding the spicy flair of Hatch green chiles, known for their mild heat and rich flavor. With a combination of sharp cheddar and Monterey Jack cheeses, this dish is creamy, comforting, and exciting. Perfect for family dinners or gatherings, it’s a delightful twist that will impress everyone at the table. Dive into this culinary adventure and savor each delicious bite!
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Ingredients
  

8 oz elbow macaroni

2 tbsp unsalted butter

2 tbsp all-purpose flour

2 cups whole milk

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup roasted Hatch green chiles, chopped (fresh or canned)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp ground cumin

Salt and pepper to taste

1/4 cup plain breadcrumbs (for topping)

2 tbsp fresh cilantro, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Make the Roux: In the same pot, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1-2 minutes until a paste forms and turns a light golden brown.

      Add Milk: Gradually pour in the whole milk, whisking constantly to prevent any lumps from forming. Continue to cook for 3-4 minutes until the mixture thickens slightly.

        Incorporate the Cheeses: Reduce the heat to low and slowly add in the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and creamy.

          Mix in the Flavorings: Add the chopped Hatch chiles, garlic powder, onion powder, smoked paprika, cumin, and season with salt and pepper. Stir until well combined.

            Combine Pasta and Sauce: Fold in the cooked macaroni into the cheese sauce and stir until thoroughly coated.

              Prepare for Baking: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased 9x13 inch baking dish.

                Add the Topping: In a small bowl, mix the plain breadcrumbs with a drizzle of olive oil, then sprinkle evenly over the macaroni and cheese for a crispy topping.

                  Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.

                    Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh chopped cilantro before serving. Enjoy your creamy, spicy delight!

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings