This Hatch Green Chile Mac and Cheese has always been one of my most popular recipes, maybe not on the blog, but at every family gathering, BBQ, Cookout, or Potluck. Everyone was asking for the recipe well before I even started sharing recipes.
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Why You'll Love This Recipes
This Green Chile Macaroni and Cheese is super easy to make and gets cooked mainly in a Crockpot. The only thing you'll need to do before adding the ingredients to the slow cooker is boil the macaroni and stir in the ingredients. The rest is just letting all the creamy and gooey cheese meld together with the flavor and spice of the Fresh Roasted Hatch green chiles and fresh Jalapeños.
Also, if you love cooking with Hatch Chile, you're definitely going to love this recipe for Hatch Green Chile Strawberry Rhubarb Preserve!
Ingredients
Meat: Topping this off with smokey, pre-cooked, thick-cut bacon adds a ton of flavor while cooking in the slow cooker. Plus, the crispiness adds a great texture.
Pasta: All you'll need for this Crockpot Mac and Cheese is a package of Large Elbow Macaroni.
Cheese: I use Cream Cheese and a lot of Shredded Mild Cheddar Cheese for this recipe.
Liquids: To enhance the flavor and creaminess, you'll need Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup, and Sour Cream.
Vegetables: The stars of the show, you'll need Freshly Roasted Hatch Green Chiles and Fresh Jalapeños.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Step 1: Start by shredding the cheese.
Then boil some water and salt for the elbow macaroni. Follow the packaged instructions for al dente and drain slightly before.
Because we're putting this in the slow cooker, you don't want to end up with mushy pasta.
Step 2: While the pasta is boiling, chop up the green chiles and jalapeños. Once you've drained the pasta, dump it into your slow cooker with the peppers and chiles and quickly mix it.
Step 3: Next, mix in the sour cream, cream of mushroom soup, cream of chicken soup, and cream cheese. Stir this all around until fully mixed.
Step 4: Fold in all of the shredded cheese.
Set the slow cooker to low for 4 hours or high for 2 hours. Depending on when it needs to be done.
In the meantime, cook up the bacon. Once the bacon is done and the Mac and Cheese have cooked half the time, stir in half the bacon, top the macaroni and cheese with the other half, and finish the cooking time.
Expert Tips
- If you are taking the whole slow cooker to a gathering, I recommend topping off with bacon for presentation purposes.
- If you eat this at home or have a dinner party, reserve half of the bacon to garnish the bowls.
- Freshly shredded cheese melts better than the prepackaged shredded cheese. So I highly recommend shredding your own, but you certainly don't have to.
Recipe FAQs
Hatch green chiles are good for everything. When roasted, they make the perfect ingredient for mac and cheese, cheeseburgers, as well as soups, stews, and sauces.
The spiciness of hatch chiles depends on which type of chile it is. The more ripe and red the hatch chile, the sweeter it becomes, not spicier.
Green chili is a stew made with pork, while hatch green chile is a type of pepper similar to Anaheim but typically hotter.
Hatch green chiles can be purchased at different spice levels to meet your preference, anywhere from mild to very hot. The average Scoville rating for a Hatch Green Chile is between 1500-2500 units.
More Recipes You'll Love
If you made this Slow Cooker Hatch Green Chile Mac and Cheese recipe or any other of my recipes, please leave a Star Rating and let me know your thoughts in the comments below.
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📖 Recipe
Hatch Green Chile Mac and Cheese
Ingredients
- 3 lbs Mild Cheddar Cheese - Shredded
- 1 lb Roasted Hatch Green Chile Pepper's
- 4 Fresh Jalapeños
- 24 Oz Large Elbow Macaroni
- 24 Oz Sour Cream
- 8 Oz Cream Cheese
- 10.5 0z Condensed Cream of Mushroom Soup
- 10.5 Oz Condensed Cream or Chicken Soup
- 2 lbs Thick Cut Bacon
Instructions
- Shred the cheese if not buying pre packaged.
- Boil pasta and drain just before al dente.
- Mix Pasta and Diced Green Chiles and Jalapeños together in a Slow cooker.
- Add sour cream, cream of mushroom, cream of chicken, and cream cheese to the slow cooker and stir to mix.
- Fold in the shredded cheese.
- Cook on high for 2 hours or low for 4.
- Stir in and top with cooked bacon half way through. If making for home or dinner party, reserve half of the bacon to garnish each bowl.
- ENJOY!
Video
Notes
- If you are taking the whole slow cooker to a gathering, I recommend topping off with bacon for presentation purposes.
- If you eat this at home or have a dinner party, reserve half of the bacon to garnish the bowls.
- Freshly shredded cheese melts better than the prepackaged shredded cheese. So I highly recommend shredding your own, but you certainly don't have to.
Brian Dickerson says
This is the best Mac and cheese recipe out there. I’d eat it for every meal if it wouldn’t put me in an early grave. On second thought...it may still be worth it ?
Jeremy says
LOL!! So glad you love it! Just take it all in moderation! You're gonna want to save room for this weeks Sandwich Saturday Recipe I can promise you that!
Molly says
Umm. YUM.
Jeremy says
Love it so much!!