It’s that time of the year when hatch chiles start to pop up here in Texas and I always get excited for them. They are similar to an Anaheim pepper, but with a little heat. Even the mild ones have a little kick and smokiness most of the time. You can make salsas, dressings, stuff them, and even add them into mac and cheese. I mean it’s the ultimate comfort food combination of flavors and I am here for it. Roasted hatch chiles get combined with pasta and cheesy goodness to create a spicy mac and cheese that you will want to make over and over. This recipe for roasted hatch chile mac and cheese is going to delight your tastebuds with every single bite.

I have a friend who is actually responsible for this recipe idea, so you can thank her. She couldn’t stop talking about this amazing hatch chile mac and cheese she had eaten and said I needed to recreate it. So when I went to the store and saw hatch chiles front and center, I knew this recipe was about to go down. This is a mac and cheese that is just for you, not your kids. I mean maybe your kids will love it too, but this is what I consider to be adult mac and cheese in every way. It’s decadent, and a little spicy and you just want to curl up with a bowl of it and let it give you a big hug. Food hugs are real ya know. And to me, there is no greater food hug than mac and cheese!

If you are thinking to yourself that you don’t think you can find hatch chiles where you are located, then that is totally fine. You could substitute Anaheim peppers or poblano peppers here and it will be equally as delicious. You can also play around with the cheese combination based on what you have in your fridge. I just so happen to love the combination of the spicy pepper jack and sharp white cheddar cheese.

This is the kind of mac and cheese that can be a meal on its own, or would pair nicely with any protein. You are going to want to make this recipe any time that you are craving a gooey and cheesy bowl of pasta! It’s SO good and I can’t wait for you to try it out for yourself.

Ingredients:

• 4 Hatch Chiles (mild, but feel free to use hot if you like it spicier)

• 1 Lb. Cavatappi Corkscrew Pasta (or pasta of choice)

• 1 Cup Diced Onion

• 2 Finely Minced Garlic Cloves

• 2 Cups Milk

• 2 Tbsp. Flour

• 2 Tbsp. Butter

• 1 Cup Pepper Jack Cheese, grated

• 1 Cup White Cheddar Cheese, grated + extra for topping

• 1 Tsp. Salt

• 1/2 Tsp. Black Pepper

• 1 Tsp. Fresh Lime Juice

• Cilantro for topping

• 1 Tbsp. Olive Oil

Directions:

• Cook pasta until just before al dente, where it still has a good bite to it and drain, reserving a cup of pasta water if needed to thin out sauce. (It will continue to cook in the sauce.)

• Roast the hatch chiles by placing directly over a gas flame on the stove and rotating until skins are charred. Alternatively you can place them into a cast iron skillet and char that way. Let cool slightly and remove most of the char on the outside of the pepper. Chop the roasted hatch chiles into a small dice.

• Heat a large dutch oven over medium heat and add oil, onions, and garlic and cook for 1-2 minutes until onions begin to soften. Add in peppers at this time and continue to cook for another minute.

• Add in butter and flour at this time and stir to coat veggies and cook for 2-3 minutes.

• Whisk in milk until smooth.

• Season with salt and black pepper and continue to stir until milk has thickened, about 3-5 minutes. Be careful to not have the heat too high so the milk doesn’t burn. A good test is to see if the milk coats the back of a wooden spoon, if so, it is thick enough.

• Add in both cheeses at this time and stir to melt completely and then add in lime juice and stir once more to combine.

• Fold in cooked pasta and stir until fully coated in the cheese sauce. Add in reserved pasta water at this time if needed for consistency.

• Serve as is for a more gooey mac and cheese or transfer to a baking dish and top with more cheddar cheese and place into a 350 degree oven and cook for 20 minutes until cheese is golden on top.

• Sprinkle with cilantro and serve.

Who wants a bowl? I know I do!