Origin: American, North AmericaJump to Recipe
There are few things more American than Macaroni and Cheese. It truly seems to be a dish that bridges the gap between generations, ethnicities, and socioeconomic levels. To dislike Mac and Cheese is simply, Un-American. With this homemade macaroni and cheese recipe we take one of our favorite mac and cheese recipes and kick it up to the next level with the addition of Hatch chile peppers and smoked cheddar. Once you try this Smoky Hatch Mac and cheese, I guarantee you will never look back.
Making the Smoked Green Chile Mac and Cheese
To make this homemade mac and cheese you will need noodles, heavy creram, butter, green chiles, mustard powder, nutmeg, and an assortment of cheeses.
What cheese is best for smoked mac and cheese?
If you smoke your own cheese, then by all means put that smoky goodness to use. If you have not ventured down that trail yet, then most grocery stores carry smoked cheddar these days. We love the addition of smoked cheddar along with provolone, Swiss cheese, and a little Velvetta for some added creaminess.
Reserve ½ cup of the smoked cheddar then shred all of the remaining cheeses. Shred the reserved ½ cup of the smoked cheddar and set aside for topping later. Cut the Velveeta into 1 inch cubes.
Next dice the roasted Hatch Chiles and put aside. If you can't find fresh Hatch green chiles then you can substitute canned green chiles. They are not nearly as good, but will work in a pinch. If you are interested in more Hatch chile recipes check out our Hatch Chile Verde, Green Chile Cornbread, or use them to make our Scratch Fire Roasted Beef Enchiladas.
Pre-cook the noodles for the cheesy Macaroni and Cheese
After prepping all of the ingredients, bring a large pot of salted water to a boil. Cook the macaroni until al dente per the package instructions. Drain the pasta.
Prepare the cheese sauce for the Macaroni and Cheese
While the macaroni is boiling, combine cream, milk and butter in a small saucepan. Heat over medium-low heat and warm until butter is melted.
Add mustard powder, nutmeg, pepper, salt and diced chiles and stir until combined. Add all the cheeses (except ½ cup of smoked cheddar reserved for topping) to the cooked pasta and pour sauce over the cheese and pasta. Stir the mixture well until just combined.
Spray a 9 x 13 pan with cooking spray and pour the Hatch Chile Mac and Cheese into it. Top it with ½ cup reserved smoked Cheddar.
Making Macaroni and Cheese on Your Smoker
To make the smoked Mac and Cheese with Green Chiles preheat your smoker or oven to 350 degrees. We love making this Smoked Macaroni and Cheese Recipe on our pellet grill like a Traeger or our Yoder, due to the subtle smoke flavor added. This Green Chili mac and cheese also turns out great on other smokers like a Big Green Egg or drum smoker, so use your favorite.
Cook the Smoked Hatch Chile Mac and cheese over indirect heat. Bake until the cheddar is melted, about 25 minutes. If you are doing this in the oven or a pellet smoker, you can leave uncovered for the duration of cooking, covering if the cheese on top starts to look too brown. If you are using a smoker other than a pellet smoker, you may choose to cover the Macaroni and Cheese with foil halfway through to avoid it taking on too much smoke flavor.
Once the Green Chile Macaroni and Cheese with Roasted Green Chiles is done cooking, remove and it is ready to serve. Bon appetite. Serve this up as part of your smoky BBQ spread along with smoked brisket, ribs or pulled pork. You can also spruce it up by adding your favorite protein.
What are some of the best things to add to Mac and Cheese
The only thing better than Smoky Hatch Mac and Cheese is to top that cheesy goodness with meat. Any of your favorite meats will work with smoked mac and cheese. Here are a couple of our favorites:
Buffalo Chicken Mac: Topped with buffalo chicken
Brisket Mac: Topped with chopped brisket or burnt ends
Crab Mac and Cheese: Topped with Dungeness crab
Lobster Macaroni and Cheese
For more of the best sides for BBQ be sure to check a list of our favorites here:
- Lexington Style Red Coleslaw
- Fried Mashed Potato Cakes with Herbes de Provence Butter
- Spanish Inspired Pasta Salad
- Grilled Corn and Goat Cheese Salad
- Smoked Jalapeno Twice Baked Potatoes
- Jalapeno Coleslaw With Bacon Aioli
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
Smoked Hatch Chile Mac and Cheese
- 8 oz Smoked Cheddar Cheese (shredded and divided)
- 4 oz Provolone Cheese (shredded)
- 4 oz Swiss Cheese (shredded)
- 8 oz Velveeta (1-inch cubes)
- ½ cup Mild Hatch Green Chiles (Roasted, skin removed, diced)
- ¼ teaspoon Nutmeg
- 1 ½ teaspoon Mustard Powder
- 1 ½ cups Heavy Cream
- ½ cup Milk
- 8 Tab Butter (1 stick)
- 1 ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 16 oz Macaroni, cooked per package instructions
- Shred all the cheeses and reserve a ½ cup of the smoked cheddar. Cut the Velveeta into 1 inch cubes.
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente per the package instructions. Drain.
- While boiling the macaroni, in a small sauce pan, combine cream, milk and butter over medium-low heat and warm until butter is melted.
- Add mustard powder, nutmeg, pepper, salt, and diced chiles and stir until combined.
- Preheat the smoker or oven to 350 degrees.
- Add all the cheeses (except ½ cup of Smoked Cheddar reserved for topping) to the cooked pasta and pour sauce over the cheese and pasta. Stir until just combined.
- Spray a 9 x 13 pan with cooking spray and pour the pasta into it. Top with ½ cup reserved smoked cheddar.
- Bake until the cheddar is melted, about 25 minutes. Consider covering with foil half way through if using a smoker, to avoid it being overly smoky.
Leave a Reply