Seasonal cooking – Green chili mac and cheese

Seasonal cooking – Green chili mac and cheese

I could write a post on just how to use hatch chilies.  Maybe I will!  You’re certainly going to see them in several of the upcoming dishes.   I loved this dish – especially as it is beyond easy to cook.


Seasonal cooking - Green chili mac and cheese
Prep time
Cook time
Total time
Gooey mac and cheese with seasonal hatch chilies
Recipe type: Side
Cuisine: American
Serves: 6
  • 3 cups whole grain elbow pasta
  • 4 large chilies, roasted and diced
  • ¾ cup sharp cheddar cheese
  • ¾ cup monterey jack cheese
  • ¾ cup diced onions
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 ½ cup milk
  1. To roast chiles, place on a baking sheet and cook at 400 for 7 minutes. Flip and cook for another 5 - 7 minutes. Remove from heat, let cool, and remove outer skin. Dice.
  2. Cook pasta according to instructions. Drain and set aside.
  3. Melt butter in a medium sauce pan. Add onions and cook for 3 minutes. Add 1 tablespoon flour and cook for one minute more.
  4. Slowly add milk and stir constantly until sauce thickens
  5. Add ½ cup monterey jack and ½ cup sharp cheddar cheese, stir until smooth. Add chilies and salt and pepper.
  6. Pour in noodles and stir to cover evenly
  7. Pour cheese and noodles into casserole dish. Place in oven under the broiler for 3 - 4 minutes or until the cheese on top melts and the casserole is slightly browned.
  8. Serve warm



  1. Thomas Benham - November 18, 2015

    There are many green chilies out there. Can you please be specific? Thx.

    • Amber
      Amber - November 19, 2015

      Great question. I used hatch chilies because they are in season in Austin at the moment, but you could try any variety. I would think jalapeno would be too spicy, but I’d love to try it with poblano – anything that has some depth to the flavor and not just a big bite.

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