I never expected mac and cheese to get this bold, but roasted Hatch green chiles make every creamy, cheesy bite impossible to ignore. This is the skillet that disappears first.

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I’m obsessed with this Creamy Green Chile Mac and Cheese because it hits that rich, cheesy spot without tasting flat or boring. The roasted Hatch green chiles bring just enough heat, a little smoky bite, and that bold chile flavor I can’t stop chasing.

I love how the sharp cheddar cheese keeps everything punchy and extra savory instead of just heavy. And honestly, this is the kind of mac I want straight from the pan, fork in hand, no patience involved.

Creamy, spicy, messy, loaded with flavor. The good stuff.

But I’ll pretend I’m sharing if I have to.

Ingredients

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Elbow macaroni grabs all that creamy sauce, so every bite feels cozy.
Butter starts the whole thing off rich, glossy, and very worth it.
Yellow onion adds a little sweetness without taking over the mac.
Garlic makes it smell like you’re doing something seriously right.
Flour helps thicken the sauce, so it’s creamy instead of soupy.
Whole milk keeps things smooth without making it feel too heavy.
Heavy cream brings the extra richness you’ll definitely notice.
Cream cheese melts in and makes the sauce super silky.
Sharp cheddar gives that bold, classic mac and cheese flavor.
Monterey Jack melts like a dream and keeps everything stretchy.
Hatch green chiles add mild heat, smokiness, and a little personality.
Dijon mustard adds a tiny tang that makes the cheese pop.
Smoked paprika brings warmth and a low-key smoky vibe.
Panko breadcrumbs add crunch, because creamy needs a little crispy.
Plus, melted butter makes the topping golden, toasty, and snackable.

Ingredient Quantities

1 pound elbow macaroni

4 tablespoons unsalted butter

1 small yellow onion, finely chopped

2 cloves garlic, minced

1/4 cup all purpose flour

2 cups whole milk

1 cup heavy cream

4 ounces cream cheese, softened

3 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

4 ounces roasted Hatch green chiles, diced (about 1 cup)

1 teaspoon Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/2 cup panko breadcrumbs (optional for topping)

2 tablespoons melted butter (for mixing with breadcrumbs, optional)

How to Make this

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1. Preheat oven to 375F if you plan to bake with the breadcrumb topping; otherwise skip preheating. Cook 1 pound elbow macaroni in salted boiling water until just shy of al dente according to package directions; drain and set aside.

2. In a large heavy skillet or saucepan, melt 4 tablespoons unsalted butter over medium heat. Add 1 small finely chopped yellow onion and sauté until translucent, about 4 to 5 minutes.

3. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes to form a roux and remove the raw flour taste.

4. Gradually whisk in 2 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer while whisking to prevent lumps. Simmer until slightly thickened, about 3 to 5 minutes.

5. Reduce heat to low and whisk in 4 ounces softened cream cheese until smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika.

6. Remove the sauce from heat and stir in 3 cups shredded sharp cheddar and 1 cup shredded Monterey Jack until melted and smooth. Fold in 4 ounces diced roasted Hatch green chiles.

7. Add the drained macaroni to the cheese sauce and stir until evenly coated. Taste and adjust seasoning if needed.

8. For a creamy stovetop mac and cheese, serve immediately. For a baked version, transfer the mac and cheese to a greased 9×13 or similar baking dish.

9. If using a topping, combine 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the casserole. Bake at 375F until bubbly and the topping is golden, about 15 to 20 minutes. Let rest 5 minutes before serving.

Equipment Needed

1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large heavy skillet or saucepan for the sauce
4. Whisk for the roux and milk
5. Silicone spatula or wooden spoon for stirring and folding
6. Measuring cups and spoons
7. Box grater or shredder for the cheeses
8. 9×13 baking dish or similar for baking the casserole
9. Small bowl for mixing panko topping
10. Oven mitts or potholders

FAQ

Can I use a different pasta than elbow macaroni? Yes. Use similarly sized short pasta like cavatappi, shells, or penne; adjust cooking time to reach al dente and ensure sauce clings well.

How can I make it spicier or milder? For more heat, add chopped jalapeño, a few dashes of hot sauce, or use green chile with seeds. For milder flavor, use mild roasted chiles and reduce the amount or omit the Dijon.

Can I make this ahead and reheat later? Yes. Keep pasta and sauce combined, cool completely, then refrigerate up to 3 days. Reheat gently in a saucepan over low heat with a splash of milk, stirring until creamy.

Is this freezable? You can freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly with extra milk to restore creaminess. Texture may be slightly softer after freezing.

Do I need to bake the mac and cheese or is stovetop fine? Stovetop is fine and keeps the dish ultra creamy. Transfer to a baking dish, top with panko mixed with melted butter, and bake at 375 F for 15 to 20 minutes if you want a golden crust.

Can I swap out dairy or make this lighter? For lighter results, use 2 percent milk and omit the heavy cream and cream cheese, but expect a less rich texture. Dairy free options are possible with plant based milk, vegan cream cheese, and dairy free cheeses but the final creaminess and flavor will differ from the original.

Creamy Green Chile Mac And Cheese Recipe Substitutions and Variations

Elbow macaroni: swap for cavatappi, shells, or penne for similar texture and sauce capture.
Whole milk and heavy cream: use 2 1/2 cups half and half plus 1/2 cup milk for richness, or 3 cups whole milk with 2 ounces cream cheese to mimic creaminess.
Sharp cheddar and Monterey Jack: substitute a mix of Gruyère and fontina for nuttiness and meltability, or use Colby and mozzarella for milder, stretchy cheese.
Roasted Hatch green chiles: use canned diced green chiles, roasted poblano peppers, or a can of mild diced green chiles for similar flavor and mild heat.

Pro Tips

1. Undercook the pasta by a minute or two so it finishes in the sauce and stays perfectly tender after baking or standing.

2. When you add the milk and cream, whisk constantly and bring to a gentle simmer so the roux cooks through without lumping. If the sauce looks grainy while melting the cheeses, remove from heat and stir gently until smooth.

3. Use freshly shredded cheese for the cleanest melt and best texture. Pre-grated cheese often contains anti-caking agents that can make the sauce slightly dry or gritty.

4. Treat the Hatch chiles like a flavor bomb: drain any excess liquid and fold them in near the end so their brightness stays vibrant. If you want more smoke, briefly char them in a hot skillet before adding.

5. For a crunchy topping that stays crisp, toast the panko in a skillet with the melted butter until golden before sprinkling on top, and let the finished casserole rest 5 minutes so the sauce sets and the topping stays crunchy.

Creamy Green Chile Mac And Cheese Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I never expected mac and cheese to get this bold, but roasted Hatch green chiles make every creamy, cheesy bite impossible to ignore. This is the skillet that disappears first.

Servings

servings

Calories

674

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander for draining pasta
3. Large heavy skillet or saucepan for the sauce
4. Whisk for the roux and milk
5. Silicone spatula or wooden spoon for stirring and folding
6. Measuring cups and spoons
7. Box grater or shredder for the cheeses
8. 9×13 baking dish or similar for baking the casserole
9. Small bowl for mixing panko topping
10. Oven mitts or potholders

Ingredients

1 pound elbow macaroni
4 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup all purpose flour
2 cups whole milk
1 cup heavy cream
4 ounces cream cheese, softened
3 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 ounces roasted Hatch green chiles, diced (about 1 cup)
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/2 cup panko breadcrumbs (optional for topping)
2 tablespoons melted butter (for mixing with breadcrumbs, optional)

Directions

Preheat oven to 375F if you plan to bake with the breadcrumb topping; otherwise skip preheating. Cook 1 pound elbow macaroni in salted boiling water until just shy of al dente according to package directions; drain and set aside.
In a large heavy skillet or saucepan, melt 4 tablespoons unsalted butter over medium heat. Add 1 small finely chopped yellow onion and sauté until translucent, about 4 to 5 minutes.
Add 2 cloves minced garlic and cook 30 seconds until fragrant. Sprinkle in 1/4 cup all purpose flour and stir constantly for 1 to 2 minutes to form a roux and remove the raw flour taste.
Gradually whisk in 2 cups whole milk and 1 cup heavy cream, bringing the mixture to a gentle simmer while whisking to prevent lumps. Simmer until slightly thickened, about 3 to 5 minutes.
Reduce heat to low and whisk in 4 ounces softened cream cheese until smooth. Stir in 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon smoked paprika.
Remove the sauce from heat and stir in 3 cups shredded sharp cheddar and 1 cup shredded Monterey Jack until melted and smooth. Fold in 4 ounces diced roasted Hatch green chiles.
Add the drained macaroni to the cheese sauce and stir until evenly coated. Taste and adjust seasoning if needed.
For a creamy stovetop mac and cheese, serve immediately. For a baked version, transfer the mac and cheese to a greased 9×13 or similar baking dish.
If using a topping, combine 1/2 cup panko breadcrumbs with 2 tablespoons melted butter and sprinkle evenly over the casserole. Bake at 375F until bubbly and the topping is golden, about 15 to 20 minutes. Let rest 5 minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.