Gouda & Green Chile Mac and Cheese

Gouda & Green Chile Mac and Cheese

Photo by: Anna Bryant

Photo by: Anna Bryant


  • 3 Roasted Hatch Chiles (or other green chiles), sliced by width

  • 3 Slices of Bacon, sliced by width

  • 1/2 Onion, Diced

  • 2 Garlic Cloves, Diced

  • 2 cups Milk

  • 2 cups Gouda

  • 1 Box Macaroni

  • 1 cup Panko

  • 1 tbs buter - melted


  • 1/4 cup Butter

  • 1/4 cup Oil

  • 1/2 cup Flour


  • Salt

  • Mustard

  • Onion Powder

  • Peper


  • Roast your chiles in advance. I’m a big fan of stocking up on hatch chiles in August, roasting them, freezing them, and then pulling some chiles out any time I want to include them in a recipe. Here is an article that will help you roast and freeze them. Also, don’t feel like you can only make this recipe if you have hatch chiles. Poblanos are a great replacement and if you dont want the heat you can leave the peppers out all together.

  • The first thing you will do is make your roux. In a 5 gallon pot melt the butter and stir in the oil. Once the butter has melted slowly stir in the flour over medium to low heat until the texture is smooth. Continue stirring often for approximately 20 minutes or until it is the color of caramel.

  • Preheat oven to 350.

  • While the roux is cooking make the pasta according to box instructions.

  • Next you will sauté the bacon, chiles, onion and garlic in a sauce pan.

  • When you roux is finished stir in the spic mixture.

  • Now slowly pour in the milk a little bit at a time while stirring. The sauce will begin to thicken.

  • Once the milk is completely stirred in, stir in the cheese.

  • After the cheese has melted, add the pasta and mix until it is covered in the sauce.

  • When the pasta is covered in the sauce, stir in the bacon, pepper, onion, and garlic mixture.

  • Pour all the contents of the pot into a casserole dish.

  • Mix the melted tablespoon of butter with panko and spread as evenly as possible on top of the pasta.

  • Bake for 15-20 minutes or until the panko topping is golden brown.

Photo by: Anna Bryant

Photo by: Anna Bryant

Well we are trying something different this time! In a small focus group people expressed the issue of having difficulty getting to recipes with in an article and having to scroll way more than they want. So, I’m trying something new: posting the recipe first and talking about it second! Let me know what you thing ;)

Gouda is probably my favorite cheese to make macaroni and cheese with. What is great about adding the peppers is that all the cheese cuts down the spice of the peppers so it just brings and nice amount of savory. It also keeps the dish from falling flat on flavor because of cheese overload (is there actually such a thing). The bacon is just extra because who doesn’t love adding bacon? Well, I guess vegetarians don’t but they can leave that out. It adds protein or whatever.

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What to do, eat, and shop in Santa Fe, NM

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