This rich, spicy and creamy Green Chile Mac n Cheese made with roasted Hatch green chile and a freshly shredded cheese sauce is the ultimate comfort food!

Are you ready for some good old fashioned feel-good comfort food?! Oh, how I do love me some delicious mac n cheese. Have you ever added a little spice to yours? If not, I think it’s about time you kicked things up a notch and try adding some roasted Hatch green chile. You can thank me later.

You can buy roasted green chiles in a can year-round. I prefer to buy them in bulk during the summer when they’re in season. I used to live in New Mexico when I was in my late teens and early 20s, so the aroma of roasting green chiles takes me back to my younger days. Last summer I bought a HUGE tray from Whole Foods and then froze them in 2 cup piles. I try to ration my chiles throughout the year so I run out right about the time that I can replenish my stock.

Don’t you just love this pasta? Any good mac n cheese starts with an awesome noodle. I love these because all those little curves hold the cheese sauce. Yum.

The second trick to an outstanding mac n cheese is a rich cheese sauce. We have a really good local grocery store called New Seasons and they have some of the best mac n cheese in their hot deli section. They list their ingredients and one of them is egg yolk. My first thought was “really?” but if you think about it, the trick to really good ice cream is to make the base with egg yolks, so I figured I would give it a try. It made a huge difference in the sauce. The yolk kept the cheese nice and melted and prevented it from separating from the milk (or half and half in this case – go big, or go home, right?).

The final trick to a delicious mac n cheese is to use freshly grated cheese. I cheat all the time and use the pre-grated stuff for eggs, burritos, and mac n cheese. But if you’re going to go the distance by making a rich sauce with egg yolk and half-and-half… if you’re going to lovingly chop up your wonderfully spicy green chile… if you’re going to lather your favorite cast iron skillet with a thick layer of butter… then why would you sell yourself short by not using the real deal when it comes to cheese?

I tell ya, this stuff was wonderful with a capital W.

Can you imagine a better comfort food? So rich and creamy.

So do yourself a favor and make up a batch of this awesome mac n cheese and then be sure to stop back and let me know how you ~~liked~~ loved it!

Green Chile Mac n Cheese

This rich, spicy and creamy Green Chile Mac n Cheese made with roasted Hatch green chile and a freshly shredded cheese sauce is the ultimate comfort food.

Print Recipe Rate Recipe

Course: Main Dish

Servings: servings

Calories: 922kcal

Author: Krissy Allori

Ingredients

16 ounces pasta
2 tablespoons salt
3 tablespoons butter divided
2 tablespoons flour
2 cups half and half you can substitute milk
2 egg yolks
1 teaspoon cumin
8 ounces monterey jack grated
8 ounces sharp cheddar grated
8 ounces roasted green chile diced

Instructions

Boil water with 2 tablespoons of salt. Cook pasta until it is al dente. For example, my pasta instructions said to cook for 13-15 minutes, but I only cooked it 10 minutes. Drain and set aside.
In the empty pot you cooked the pasta in, melt 2 tablespoons of butter with the flour. Whisk together to form a roux. Cook over medium heat for 2-4 minutes, whisking constantly, until it smells like a cooked pie crust. Add half and half and whisk until smooth. Once mixture has thickened, remove from heat.
In a separate disk, whisk together egg yolks. Add one spoonful at a time of the hot milk mixture to the yolks and quickly whisk to temper the eggs. Then, add another spoonful, whisk, and continue the process until the egg yolks have increased in temperature. Then, while whisking the hot half and half mixture, slowly pour in the egg yolk mixture until thoroughly combined.
Add the cumin, jack cheese, only about half of the cheddar, and the green chile. Stir to combine. Add the pasta and toss to fully coat. All of the cheese does not have to be melted.
Use the extra tablespoon of butter to heavily grease an oven safe dish.
Add the mac n cheese and top with remaining cheddar.
Heat oven to 400 degrees F.
Bake mac n cheese in hot oven for 10 minutes, then broil until the top starts to get golden, about 5 minutes.
Serve immediately.