Creamy Green Chile Mac and Cheese with Bacon
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Green Chile Mac and Cheese is a smoky, creamy dish that combines roasted green chiles, crispy bacon, and rich Gruyere cheese to create something truly special. It’s perfect for family dinners, potlucks, or when you want to impress guests. The best part? It only takes about 50 minutes to make from start to finish!
Why I Love This Recipe
I first tried making this Green Chile Mac and Cheese when I discovered Hatch chiles at the grocery store and wanted to try something new with them. My family immediately fell in love with it because of that perfect balance of creamy comfort and subtle heat. Now it’s become our go-to meal for special occasions and weekend gatherings.
What makes this recipe so special is the combination of smoky roasted green chiles with the rich, nutty flavor of Gruyere cheese. The bacon adds that perfect salty crunch, while the panko breadcrumbs give it an amazing texture. Even my pickiest eaters ask for seconds! I recently served this to guests, and I have never had people ask for take-out containers until now.
Key Ingredient Notes
While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:
Thick-Cut Bacon: The smokiness really makes a difference here. Cook it until crispy so it holds its texture in the finished dish.
Hatch Green Chiles: The star of the show! If you can’t find hatch chiles, you can substitute poblano peppers or Anaheim chiles. Look for the “mild” or “medium” varieties unless you really love heat. The good news is that you can now find jarred roasted hatch chiles in most grocery stores year-round, which makes this recipe so much easier! If using fresh chiles, always roast them first to remove the skins and develop that smoky flavor.
Gruyere Cheese: This Swiss cheese melts beautifully and adds a nutty, rich flavor that’s way better than regular cheddar. If you can’t find it, you can substitute half sharp cheddar and half Swiss cheese.
Cavatappi Pasta: These corkscrew-shaped noodles have little ridges that grab onto the cheese sauce perfectly. You can also use penne, shells, or elbow macaroni.
Bring cream to boil- Add pasta water
- Add remaining ingredients
- Stir together
How to Make Green Chile Mac and Cheese
Making this delicious mac and cheese is easier than you might think! Here’s the simple process:
First, cook your pasta according to package directions and crisp up the bacon. While that’s happening, make a creamy cheese sauce by creating a roux with butter and flour, then slowly whisking in milk until smooth. Next, add your cheeses gradually until melted and creamy, then stir in the roasted green chiles and crumbled bacon. Toss everything together with the cooked pasta, top with buttery toasted panko breadcrumbs, and serve immediately.
The whole process takes about 50 minutes from start to finish, and it’s all made on the stovetop – no oven required!
Pro Tips for Making Perfect Green Chile Mac and Cheese
Before you head to the recipe card, here are some helpful tips I’ve learned from making this dish many times:
Don’t Skip the Panko: Toast the panko breadcrumbs in butter before topping – they add the perfect crunch to balance all that creaminess.
Roasting the Chiles: (If you choose to roast them yourself) Roast them on the grill or under the broiler until the skins are blackened and blistered. Let them steam in a plastic bag for 15 minutes, then the skins will peel right off.
Don’t Add Oil to Pasta Water: That oil will fill the ridges in the pasta and prevent them from holding onto the amazing cheese sauce.
Make a Proper Roux: Cook the flour and butter together for 2-3 minutes to get rid of the raw flour taste before adding the milk.
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Low and Slow Cheese Addition: Add the cheese gradually and keep the heat low to prevent the sauce from breaking or becoming grainy.
Serving Suggestions
This Green Chile Mac and Cheese can be served as a side dish or as the main meal. It pairs wonderfully with grilled brisket, barbecue ribs, or roasted chicken. For a complete meal, I like to serve it with a cool and creamy fruit cocktail salad, simple Italian caprese salad, or a fresh orange salad, and some no-knead crusty bread.
Storage and Leftovers
This dish will keep well in the fridge for 3-4 days stored in an airtight container. To reheat, simply add a splash of milk and warm gently on the stovetop, stirring frequently. You can also reheat in the microwave in 30-second intervals.
If you want to prep ahead, you can make the entire dish up to the baking step, then cover and refrigerate for up to 2 days. Just add an extra 10 minutes to the baking time if starting from cold. This recipe does not freeze well due to the cream sauce.
Variations to Try
Mexican Street Corn Style: Add roasted corn, cotija cheese, and a squeeze of lime juice.
Spicier Version: Use hot hatch chiles or add a diced jalapeño to the roux for extra heat!
Vegetarian Option: Skip the bacon and add roasted corn kernels for sweetness and texture.
Different Cheeses: Try a mix of sharp cheddar and pepper jack, or add some cream cheese for extra richness.
Add Protein: Stir in some shredded rotisserie chicken or cooked ground turkey for a heartier main dish.
Related Recipes You’ll Love
If you enjoy this Green Chile Mac and Cheese, I bet you’ll also love some of my other creamy pasta favorites! My Creamy Shrimp Pasta with Tomato and Spinach uses many of the same techniques but with succulent shrimp and fresh vegetables. For a protein-packed option, try my One-Pot Garlic Parmesan Chicken Pasta which comes together in just 30 minutes. And if you love lighter pasta dishes, my Chicken Asparagus Pasta is always a hit with its fresh flavors and optional poached egg!
Did you Make It?
This Hatch Chile Mac and Cheese has become one of my most treasured recipes, and I hope it becomes a favorite in your home too! The combination of smoky heat and creamy comfort makes it stand out from other mac and cheese recipes. Please let me know in the comments if you try it and what you think! I love hearing how my recipes turn out in your kitchens. If you enjoyed this recipe, I’d be so grateful if you could leave a 5-star review – it really helps other home cooks find these delicious recipes!
Green Chile Mac and Cheese with Bacon
Ingredients
- 1 lb Cavatappi pasta cooked al dente. Retain 1/2 cup pasta water
- 12 oz Gruyere or Wisconsin Grand Cru Alpine-style cheese, rind removed and grated
- 1 quart heavy cream
- 3/4 cup roasted Hatch chiles
- 1/2 pound thick smoked bacon fried crisp and drained
- 2 cups Panko bread crumbs
- 6 teaspoons butter
- Salt and pepper to taste
Instructions
- In a large skillet, bring cream to a boil. Continue boiling until reduced in half.
- Stir in cheese, bacon, chiles and cooked pasta. Add 1/4 cup pasta water, and stir until cheese is melted and smooth. Add more pasta water if necessary. Cover and remove from heat.
- In another skillet, melt butter and stir in Panko bread crumbs. Stir continuously until browned.
- Garnish pasta with toasted Panko bread crumbs and serve immediately.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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This green chile mac and cheese recipe was first released on September 9, 2015, and has been updated to enhance our readers’ experience. No changes were made to the actual recipe.
Did I C Mac and cheese, I m drooling… Ur version looks perfect
Thank you! It is a delicious recipe!
I made this yesterday Julie but with poblanos substituting for hatch chilies which I could not find. They only imparted a mild heat at best. I did love the simplicity of the recipe and using the corkscrew pasta shape. I found the recipe made twice as much crumb topping as what was needed so when I write it up, I will reduce those quantities in half. I also added garlic to the cream. It was delicious.
Johanne, I am very happy that you enjoyed this recipe. I should have mentioned that it made a lot more crumb topping than was needed. I put my extra topping in the freezer for a future use. Thanks for letting me know!
That’s what I did also Julie.
Julie, I loved reading your chile story, especially because I’ve never had hatch chiles before! The dish looks delectable as well. I pretty much love most things with bacon, and I’m sure you’re meal will be a hit at the party. Thank you so much for joining us at FF, and have a wonderful weekend!! 🙂
Thank you Kaila! It will be a returner to my table!
Your Mac & Cheese looks delicious, love the idea of roasting the hatch chillies. I’ve got some similar chillies growing in my veg patch & I put them on a pizza thinking they were mild, talk about blow your socks off! Thanks for the tip on not putting oil in the pasta water Julie, really useful.
Thank you Sarah! Any chile pepper will work. Those darned peppers look so innocent until they blow your socks off!
Love Mac & Cheese and nowadays I’m very into pepper so this looks perfect for me. I wish that we got hatch chiles here, but at least it’s something to add to my list to cook when I’m on vacation somewhere! 🙂
Thank you! Hatch chiles are a New Mexico pepper so any pepper will work. It was so delicious. I hope you will let me know what you think if you give it a try. Enjoy your weekend!
Sounds tasty & easy to make. Pinning it to comfort food board!
Thank you Joy! I appreciate that!
Hatch Chili season is the best! I love this mac and cheese version. I’m drooling! I can almost taste it 🙂
Thank you Sarah! It is a keeper for sure!
I love all of these different versions of mac and cheese Julie. Hatch chilies are basically a type of New Mexico green chili? Sometimes they can be very hot – good that you roast them on your grill. If I ever dry any I always use my dehydrator OUTSIDE 🙂
Thanks Judi. I believe that they are basically a New Mexico green chili and this recipe could definitely be made with other versions. I like the grill for roasting my veggies. I don’t have to stay hunched over looking through an oven door, and there isn’t a mess. I don’t own a dehydrator but what a genius idea to get more use from it!
The most important thing of all you do not have that “hot” pepper smell floating through your kitchen!
I agree with that. I always cook bacon on a burner on the grill if I don’t bake it too. Those aromas just linger.
Julie, I think I just fell in love!! I haven’t tried hatch chilis and you just gave me the PERFECT dish to try them in 😀 Amazing flavors going on in this recipe, plus, your photos… GORGEOUS :)))
Thank you Amanda! Funny, I was following up on some links that weren’t working, and some were to earlier comments that I had made on your blog. Your photography has vastly improved very quickly my dear! I really have to redo some of my earlier posts. I enjoy the photography part of it but I have a long way to go. Guess that is part of the fun right?
Thanks so much Julie!! I was re-shooting some of my earlier recipes the other day because some of them are downright embarrassing lol. I think you’re well on your way… these photos are just wonderful 🙂 I love the photography part, and I feel like I learn something new each time I shoot
You solved a mystery for me, Julie. I’ve seen a few posts this past week dedicated to hatch chilis and was wondering why. I’ve never heard of them before, but now that I know they’re only available for a short time, I’ll have to see if I can get my hands on some. This mac n’ cheese looks delicious! I can see why your guests wanted to take some home, lol. Have a great weekend and happy FF!
Thank you Natalie! We both had mac and cheese on the brain! I don’t eat it much, but boy was it a decadent treat!
Wow this looks amazing, Julie! I could just dive right in!
Thank you Michelle! That is what I did…shamelessly! 🙂
Very nice combination! Bacon and cheese, what’s not to like!!!
Thank you! Who doesn’t like bacon? Well some people, but I feel sorry for them. Happy FF!
This mac and cheese looks so tasty! I also have never used hatch chilis, but I can imagine just a touch of heat with the bacon would be a great addition to the cheesiness! I absolutely love homemade mac and cheese, and your photos make my mouth water! Happy Fiesta Friday!
Thank you so much Jenny! I really did love this recipe. It was rich and very non children’s mac and cheese!
Yum! I love mac and cheese and this sounds so good!
Thank you Nancy! You have a great weekend!
Wow..this looks perfect!!
Thank you! So happy that you stopped by!
Looks very rich and delicious!
Thank you! It was a treat for sure! Something that starts with cream can’t be all that bad right?
yes for sure!! yum! your blog is amazing! loved stopping by and looking around!
You’ve made my day! I always try and drop a note when I like something but know a lot of folks don’t. It’s great to know that my posts are getting read! I know you have a lot of people stopping your by your great blog too!
Thanks Julie!! so nice to finally meet your!! love your different flavors!
Thank you Lynz!
yes that is true!
Oh gosh, this looks heavenly, Julie! I love everything in this, especially the chilis. I can’t believe I haven’t tried any recipes with Hatch chilis before. I definitely want to try this one. Thanks for the heads up about the differences between the heat of the chilis.
This looks super delicious!! I’ve never heard of ‘Hatch’ chillies though ! Are they available only during this time?? lovely clicks Julie 🙂
Thank you Freda! The Hatch chilis are already disappearing, but you could use any large chili with a bit of heat. I was blessed with sunshine on the day I took those pics. That sure makes the job easier!
Thanks for the info Julie! Yes! agree with you, natural light always makes it easier to click pics 🙂
Julie, this looks so incredibly delicious!! I’ve had that happen with chile fumes — oh dear!! It’s an invisible force that can knock you right off of your feet! lol.
Thank you Anna! I swear I thought I need mouth to mouth!
Oh my, I can totally relate! Those fumes are so incredibly powerful! My husband was eating habeneros one time, and without thinking, wiped his eye! (getting habanero near his eye) It was painful even hearing about it! 🙁
Oh my I can’t even fathom eating habaneros let alone getting near my eye! I wouldn’t doubt that it could blind you! I like some heat but am kind of wimpy.
Me too! I love peppers, but definitely on the milder side! 😉
We both have hot peppers on the rain and in the kitchen Julie! Wish I had used your line in my hot sauce pist because I was chocking on the fumes too! You had me roaring.! I will be making this. Not sure if I can find hatch chilies but will try. BTW, I made your meatballs(don’t ask!) again but with Italian seasonings. My son had one comment: they’re good but can you make the spicy ones instead??? guess who is off to buy hot canned peppers too?
Thank you Johanne! Just pour a bit of your hot sauce into those meatballs, and those boys would be happy happy! Our hatch chilis are already disappearing, but you could use any of the larger peppers that have some heat such as Anaheim or New Mexico chilis? Those pepper fumes are killers aren’t they? I hate that part so will often use my mini chopper when making small batches. Let me know how your hot meatballs turn out.
Welcome back, Julie! I haven’t had mac and cheese in ages. I will definitely try your recipe!
Thank you! We had such a good time, but now it’s back to reality. I’ve been cleaning the house for two days because I haven’t hit it hard for a while. I had Mac & Cheese in ages either. It is one of those foods that is a rare treat. This version would be great with any meat, fish or by itself. Enjoy your day!
I’m not much of a mac n cheese gal, but this does look good! love the bacon and chiles!
Thank you Mimi! I can usually take it or leave it. It’s a rich food and I’d rather save the calories. This dish was a deal breaker though. I could have overdosed on the stuff!
Oh, Julie! I’ve been craving Mac & Cheese. This looks to die for!
Thank you Debbie! I know you and your Mountain man would love it! It’s a great comfort food for these cooler days.
I’m waiting for them to arrive. Upper 90s again today…
Sorry, we had 90’s last week so I think we sent that heat your way. Nice this week though!
Beautiful Julie, although I must admit I haven’t heard of hatch chilis. I’ll have to look around closely in the produce section. Are they Mexican? Love mac and cheese anytime, and with those panko crumbs I’m sure it gave it a great crunch. The ingredients sound so flavorful, will definitely be trying this for sure. Thanks for sharing your recipe. I had to laugh when you said your guests asked for take-out bags :). I had a small dinner last night, and I ended up giving away my leftovers as I did not want to devour a chocolate tart with ganache, nor did I want chicken pot pie leftovers with that yummy crust 🙂
Thank you Loretta! There is a town in New Mexico called “Hatch”. They have a big festival each year. I have friends that attended this festival and loved the dishes that they had using them, so I just had to try and get some this year. I think any nice pepper would work. Next year I’m looking for the “Pueblo Pepper”. I would have asked for a take out container at your dinner last night too! I hope you caught a couple pictures of that tart!
Yes, I was thinking along those same lines Julie, I was even thinking a poblano pepper? Love the taste of that. No bummer, I did not take a picture of the tart. I’ve made it a few times before, it’s the flourless one and with that ganache spread, it was over the top delicious. I gave the entire leftover tart to our friends as Bert was away on business and I couldn’t trust myself with it. 🙂
I totally get that Loretta! I hated to see the mac and cheese disappear out the door but knew that was best for my lack of willpower! I hardly ever allow myself to east something this high in fat and calories and knew it would lead to other bad choices!
Yum, love adding chili to mac and cheese, and your recipe sounds lovely!
Thank you so much! It is a keeper in this household. I appreciate your stopping by!