Hatch Chile Baked Macaroni and Cheese

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This is one of the tastiest southwest mac and cheese recipes I have ever tasted.

Hatch Chile Baked Macaroni and Cheese

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Hatch Chile Baked Macaroni and Cheese

I was inspired by the Coyote Cafe in Santa Fe New Mexico as this is one of their signature side dishes. I don't do it justice but it's pretty tasty.


  • 8 ounce(s)(uncooked) macaroni shells
  • 1 cup(s) Queso Asadero cheese, shredded
  • 1 cup(s) Colby Jack cheese, shredded
  • 4 tablespoon(s) flour
  • 4 tablespoon(s) butter
  • 1/2 teaspoon(s) salt
  • 2 cup(s) whole milk
  • 2 large hatch green chiles, stemmed and seeded
  • 1 teaspoon(s)cumin
  • 1/2 cup(s) seasoned bread crumbs
  • 3 strip(s) cooked bacon, cut into small pieces


  1. Preheat oven to 350 degrees.
  2. Puree the chile peppers in a food processor until almost unrecognizable. You may need to drizzle a bit of oil into the mixture to get the puree moving.
  3. Cook the macaroni according to package directions to al dente tenderness.
  4. In a medium saucepan, heat the butter over medium heat. When melted, add the flour, cumin, salt, & pepper and whisk until bubbly.
  5. Slowly add the milk, continuing to whisk until smooth.
  6. Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted. Finally, add the chile puree and bacon to the mixture.
  7. Pour the cooked macaroni into the cheese sauce and stir to coat.
  8. Transfer the entire mixture to a medium baking dish. Top with bread crumbs. Bake in the oven for 40 minutes or until bubbly and lightly browned on top

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For more information on the hatch chile and for great recipes, click here.


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Written by: Laura Raymond

Editor, Destination Cuisine

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.


1 Comment

  1. […] the perfect way to use a poblano in mac and cheese, look no further than this southwest version of Hatch Chile Mac n Cheese and substitute a roast poblano pepper for the hatch […]


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