Stovetop Hatch Chile and Bacon Mac & Cheese

in Hatch chiles, Mac & Cheese, Pasta, Pork, Quick & Easy

Hatch Chile and Bacon Mac & Cheese

Raise your hand if you, too, are excited about hatch chile season!

Why do I love hatch chiles? They’re sweeter and less bitter than most other peppers. They’re not overly spicy but the “hot” hatch chiles do have a nice amount of casual heat. And at $.48/lb this week, I’ll be spending my Saturday roasting and stocking the freezer for the upcoming year. Because nothing makes me happier than being able to whip up a hatch & pepperoni pizza. In February.

Hatch Chile and Bacon Mac & Cheese

We’ve got several new hatch chile recipes lined up over the next couple of weeks but we’re starting with possibly the best one. And by possibly, I mean we’ve had Hatch Chile Macaroni & Cheese twice this week. Once, with leftover shredded chicken. And the second time, I added bacon.

All in the name of more protein. (Which is really the only excuse one ever needs for more bacon, if an excuse is actually needed.)

Hatch Chile and Bacon Mac & Cheese

Pasta coated with a creamy white cheese sauce is the perfect vehicle for the sweet and smokey hatch chiles. We make our stovetop mac & cheese a little differently than most – we use fat-free Greek yogurt (adds protein and tanginess), some of the starchy pasta water (helps create the smooth sauce), and a combination of just about any cheese (one easy melting and one not) that we – or you – like.

You can read more about it here. Or you can just blindly follow the recipe below. I think you’ll be happy with your bowl of cheesy, creamy, spicy comfort either way.

Hatch Chile and Bacon Mac & Cheese

A stove top macaroni & cheese crafted just for hatch chile season. Make it while you can!


  • 8 oz pasta
  • 4 oz white American cheese, shredded*
  • 4 oz Monterrey Jack cheese, shredded*
  • 1/2 cup plain yogurt (I use 0% Fage)
  • 3 slices of bacon, cooked to a crisp
  • 4-5 hatch chiles, roasted, seeded, and chopped (directions here)
  • Black pepper
  • Salt
  • *Do not use pre-shredded cheese. You can use as much as 5-6 oz Monterrey Jack and as little as 2-3oz American cheese and still get a nice, smooth sauce.


  1. Bring salted water to boil and add pasta, cooking according to package directions.
  2. While the water is coming to a boil and the pasta is cooking, shred the cheese, chop your chiles, and measure out the yogurt.
  3. Before draining the pasta, dip a 1-cup measuring cup into the pot and pull out a full cup of the boiling pasta water - this is important. If you think you'll forget, put your measuring cup in the strainer when you put it in the sink - always a good way to remind yourself before you lose the water.
  4. Drain the pasta and return it to the pot.
  5. Immediately add 1/2 cup of the pasta water, the yogurt and 1/3 of the cheese, stirring until the cheese has mostly melted.
  6. Add the remaining cheese in two batches, stirring until the cheese has melted into a smooth sauce. Add additional splashes of water as necessary to keep the sauce thin and the cheese hot (I usually have anywhere from 2-4Tbsp of pasta water left).
  7. Add the chiles, bacon, and black pepper, stirring until evenly distributed.
  8. Serve immediately.


Yields: 3-4 generous servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

15 comments… add one
  • I have been using up my hatch chiles like it’s my job! I definitely need to do my freezer stocking. This mac and cheese looks beyond incredible!

  • I remember this mac and cheese with yogurt in it that I pinned AGES ago and still need to make! Love that you added some spice also!

  • What a wonderful mac and cheese! I love these added flavors!!!

  • I’m so glad you didn’t wait too long to post this recipe. I’ve been thinking about it ever since you posted it last night on Instagram.

  • I am loving hatch chile season right now. This past weekend I made hatch chile cheese bread. Next up is this delicious pasta.

  • This sounds so good! I think the bacon and chicken together would be delicious : )

  • This mac and cheese looks perfect! I love the chiles addition, I cannot wait to make this!

  • How amazing does this look. I’m placing my order for Hatch chiles this weekend, and this will just have to get made. Thanks for posting!

  • Shelly J

    How do you roast & freeze these peppers? I too love hatch chiles and would like to enjoy them after the season.

  • Oh man – I won’t resist anything that involves hatch chilis, especially in comfort food like mac and cheese!

  • Ok confession time – I’ve never had a hatch chile… I’m going to have to figure out where I can get them because I need this mac and cheese in my life. Pronto.

  • I think i might have found my new mac and cheese recipe! Chilli cheesy goodness, this is addictive I can tell!

  • I’m definitly raising my hand. This past weekend I froze a half bushel and made a big batch of Green Chile. I landed here from a search for chile mac and cheese. This recipe sounds like a winner and I’ll be giving it a try.

  • Junglewife

    Okay, I tried this and it was delicious, but I got very frustrated because the cheese clumped up on me. I followed your directions as written in your recipe. It tasted wonderful, but was like eating soupy macaroni with big clumps of melted cheese in it. 🙁

  • Nicole

    I’ve made this recipe as follows two weeks ago, and am in the middle of making it now. I had to let you know I absolutely love this and thank you for sharing. The sauce is a perfect consistency , I had never used the starchy water before. 5 stars all the way!
    Nicole in NM

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