Classic Mac 'n Cheese with Hatch Chiles
Recipe type: Side Dish
Cuisine: American Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
This recipe is exactly as printed in Melissa's Hatch Chile Cookbook by Melissa's Produce, published in the United States by World Variety Produce, Inc.
  • 3 tablespoons unsalted butter or margarine
  • ¼ cup finely chopped onion
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • 2 cups whole milk
  • 2 cups shredded mild cheddar cheese, divided
  • 2 cups elbow macaroni, cooked and drained
  • 4 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a medium saucepan over medium heat. Cook the onion in the melted butter for 5 minutes, or until tender. Stir in the flour, salt, and pepper. Gradually add the milk and cook, stirring occasionally, until thickened, 7 to 10 minutes.
  3. Remove the milk mixture from the heat. Add 1½ cups of the cheese and stir until the cheese is melted.
  4. Combine the cheese sauce with the cooked macaroni and chiles. Mix well. Transfer the macaroni to a 1½-quart casserole and top with the remaining cheese. Bake 30 minutes or until the cheese is bubbly and lightly browned.
Recipe by Everyday Southwest at