Hatch chile season is almost over but I couldn’t resist sneaking them into an easy one-pot hatch green chile mac and cheese!
I can’t believe it’s the practically the middle of September! The weather has definitely taken on a chill and you know what that means…time to carb load for winter. Winter is coming and I’m all about getting cozy. This one-pot mac and cheese is perfect for celebrating the end of summer and early fall. You have the roast-y spiciness of hatch chilies and the ultra-rich creaminess of a good mac and cheese.
I love this recipe because everything happens in one pot. Well, everything except roasting the chiles of course. But if you have some roasted chiles on hand, or if you want to use fresh, that works too. Essentially all you need to do is make a quick roux – that’s a simple melt then butter then stir in the flour and cook until golden situation – then add a bit of milk, water, and your mac. Everything gets cooked in the pot and there’s no draining.
It works because the starches from the pasta help make the sauce silky and smooth, kind of like how you add a big ladleful of pasta water into pasta when you’re finishing it in sauce. Off the heat the cheese and chiles are added in, then it’s just a question of seasoning to taste and eating, straight from the pot.
Which is what I did. No judging, it’s fall!
Happy mac and cheesing!
PS – This works with any pepper, even roasted red peppers or jalapeños or none at all.