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hatch mac and cheese

One Pot Hatch Mac and Cheese that’s ready in just over 30 minutes. It’s made with a blend of creamy melted cheeses like cheddar, Monterey jack, and gruyere, packed with fresh oregano and lemon thyme from the garden and finished with a sweet and spicy charred Hatch chili green sauce. Perfect for a weeknight dinner that’s cheesy, a touch spicy, comforting and boasting with fresh ingredients that everyone will enjoy. 

hatch mac and cheese

This mac and cheese checks all the boxes for us. It has a creamy, cheesy sauce that’s not dried up from over cooking and baking, a good amount of herbs and spices to boost its flavour profile and a sweet and spicy twist stirred in for a pop of colour and punch of heat. It’s a comforting home run! 

hatch mac and cheese close up

We tried to keep it as simple as possible by coming up with an equally tasty, one-pot recipe that could be done on the stove and saves on the extra steps of transferring to the oven. Mac and cheese is okay baked.. find that the sauce starts to lack and it becomes too sticky and dry. I don’t think the crunchy crispy edges are a step worth doing. For a mac and cheese to be cheesy, saucy and creamy you have to move quick and cook on medium-low heat so that it doesn’t get over cooked and dried up. 

one-pot mac and cheese

INGREDIENTS

It comes down to the quality of the ingredients. There’s 3 important and crucial ones. Cheese, Butter, and Milk. These are what make your creamy cheesy sauce. A combination of cheese is ideal- one that will melt (Gruyere) and two others that are a little fatty such as cheddar cheese. As long as you include a melting cheese and second that’s not low fat you should be okay and achieve creaminess. Fat is important because it is needed to thicken into a sauce and hold together without turning grainy and will give you a full bodied richness. Good butter will introduce more fat and help bind and a full fat milk or cream is important because it rounds out the flavours in the sauce and will slowly thicken.  Because this recipe is all done in one pot and doesn’t require the pasta water to be drained and added back into the pot, we rely on the starch water in place of a roux. 

hatch mac and cheese

green hatch chiles sauce

HATCH CHILIES

Maybe your not familiar and wondering what the heck is a hatch chile? Well it’s a type of pepper that is specific to the hatch Valley in New Mexico, aka also known as the chile capital. They tend to have a smoky spicy taste to them and sometimes can be on the sweeter side with an underlying earthy taste. This of course varies and depends on when the peppers were picked. There is a combination of peppers that are part of the Hatch Chile family and all have similar flavour profiles. These include Hatch, Poblano, Anaheim, Serrano, Habanero, Jalapeno, and Chilaca. If you can’t get your hands on hatch, use a combination of these. 

For more Hatch Chilies recipes check out this tasty salmon recipe

hatch mac and cheese

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Yield: 6

Hatch Mac and Cheese

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Creamy one-pot stovetop hatch mac and cheese that's cheesy, made with fresh herbs and finished with a vibrant slightly spicy hatch chili sauce.

Ingredients

  • 2 cups macaroni, or short cut pasta
  • 4 cups cold water
  • 2 cups milk, room temperature
  • 1 TBS fresh oregano, chopped
  • 1 tsp lemon thyme, chopped (sub dried thyme)
  • 1 tsp garlic powder
  • 1 tsp cayenne powder
  • salt and pepper
  • 4 TBS cold buter
  • 2 cups Monterey jack cheese, shredded (room temperature)
  • 2 cups Cheddar cheese, shredded (room temperature)
  • 1 cup Gruyere, shredded (room temperature)
  • Hatch sauce:
  • 1 hatch chili
  • 2 poblano peppers
  • 1 Anaheim or serrano pepper
  • 1/3 cup cilantro
  • 2 garlic cloves
  • 1 TBS oregano
  • 1/2 white onion, roughly chopped
  • 1/3 cup chicken stock

Instructions

  1. Preheat the oven to broil, add peppers for the hatch sauce to a baking tray and coat with a little cooking oil. Char on all sides, rotating until completely blistered. Roughly 6 minutes. Remove from oven and let cool.
  2. Add pasta to the base of a large pasta pot. (dutch oven, large cast iron) cover with the water, add salt and bring to a boil. Cook as directed until al dente and most of the water has been absorbed. Stir occasionally.
  3. Once the chilies have cooled a little, peel the skin off with your hands- it should easily come off. Remove the seeds as best as you can. Add the peppers to a blender or food processor along with the remaining ingredients to make the hatch sauce. Blend until smooth and green in colour. Set aside.
  4. Once the pasta has finished cooking, pour in the milk and stir in the the oregano, lemon thyme, garlic, cayenne and season with salt and pepper. Cook stirring until the milk warms on medium heat for a few minutes. Slowly add all the shredded cheeses and butter. Stir continuously until melted and creamy. About 10 minutes.
  5. Stir in the hatch chili sauce and serve immediately.

Hatch Mac and Cheese

Weeknight Dinners

July 9, 2021

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