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Crispy Hatch Chili Baked Mac and Cheese with Panko Crust

hatch chili baked mac and cheese - featured image
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A creamy, cheesy baked mac and cheese with smoky roasted Hatch chilis and a golden, crispy panko breadcrumb topping. Perfect comfort food with a flavorful twist.

Ingredients

Scale
  • 12 ounces elbow macaroni, cooked al dente
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 3/4 cup roasted Hatch chilis, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups panko breadcrumbs
  • Optional: 1 teaspoon Dijon mustard

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
  2. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 2 minutes, stirring constantly, until bubbly and lightly golden.
  3. Slowly whisk in 3 cups of warmed whole milk. Continue whisking until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  4. Remove the sauce from heat. Stir in 2 cups sharp cheddar, 1 cup Monterey Jack, 3/4 cup chopped roasted Hatch chilis, 1/2 teaspoon garlic powder, salt, and pepper to taste. Add 1 teaspoon Dijon mustard if using. Stir gently until cheese melts and sauce is smooth.
  5. Mix the cooked macaroni with the cheese sauce in a large bowl, ensuring every bit is coated. Pour the mixture into a greased 9×13-inch baking dish.
  6. In a small skillet, melt 1 tablespoon butter over medium heat. Add 1 1/2 cups panko breadcrumbs and 1/2 teaspoon smoked paprika. Toast, stirring often, until golden brown and fragrant, about 3-4 minutes.
  7. Sprinkle the toasted panko evenly over the mac and cheese. Bake in a preheated oven at 350°F for 20-25 minutes, until bubbly and the topping is crispy and golden.
  8. Optional: Broil for 1-2 minutes at the end for extra crunch, watching closely to prevent burning.
  9. Let rest for 5 minutes before serving.

Notes

Warm the milk before adding to the roux to prevent lumps. Toast panko in butter before topping to avoid soggy crumbs. Salt pasta water well. Let the dish rest before serving for easier scooping. For extra crunch, broil briefly at the end.

Nutrition

Keywords: mac and cheese, Hatch chili, baked mac and cheese, panko crust, comfort food, cheesy pasta, smoky chili, easy dinner

Find it online: https://crispcraving.com/crispy-hatch-chili-baked-mac-and-cheese-with-panko-crust-easy-recipe-for-perfect-cheesy-comfort/