Hatch Green Chile Mac and Cheese


  • 1/2 pound whole wheat macaroni

  • 2 T. butter

  • 1/4 cup yellow onion, diced

  • 2 T. flour

  • 1 1/2 cups skim milk

  • 1/2 t. kosher salt

  • 1/2 cup roasted Hatch green chiles, diced

  • 1 1/2 cups Hatch green chile cheddar cheese (or 1 cup Monterey jack & 1/2 cup sharp cheddar), shredded & divided


 Turn the oven on to broil. In a large pot bring the water to a boil, add in some salt, and cook the macaroni according to the box instructions. When the pasta is cooked to al dente, drain it in a colander. In the same pot over medium high heat, melt the butter and add in the diced onion. Saute the onion in the butter for 2 minutes and then add in the flour. Whisk the flour into the butter and onion mixture and let it cook for about a minute. Slowly whisk in the milk and salt, until the sauce is smooth. Continue whisking until the sauce has thickened, about 3-5 minutes. Add in the diced green chiles and 1 1/4 cups of the cheese. Stir until all of the cheese has melted. Add the pasta back into the pot and toss until it is completely covered in the sauce. Transfer the mac and cheese to a cast iron skillet or baking dish sprayed with cooking spray. Top with the remainder of the cheese and place under the broiler until the cheese is slightly brown and melted.

Serve immediately.