Hatch Chile Mac & Cheese


  • 1 lb uncooked elbow pasta
  • 4 tbps butter melted
  • 2/3 cup panko bread crumbs
  • 8 oz can hatch chilis
  • 3 tbsp flour
  • 3 tbsp butter
  • 3 cup Whole milk
  • 2 cup Sharp cheddar Cheese grated
  • 2 cup Mild Cheddar cheese grated
  • 2 cup Colby jack cheese grated
  • 4 tsp ZAS Hatch Chile Super Seasoning


  1. Set oven to 350°F. Cook pasta according to box till Al Dente
  2. In a small bowl toss together melted butter, bread crumbs and 2 tsp ZAS Hatch Chile Super Seasoning and set aside
  3. In a medium saucepan melt 3 tbps butter. Add flour and whisk until roux paste forms. Slowly add milk and wisk until slight boil begins
  4. Remove milk mixture from heat add in all three cheeses and 2 tsp ZAS Hatch Chile Super Seasoning. Stir until melted.
  5. In large bowl pour cheese mixture over cooked drained pasta and stir until combined.
  6. Spray a 9X13 cooking pan and fill with macaroni. Sprinkle panko bread crumb mixture on top.
  7. Bake for 15 minutes then broil for 2-3. Serve immediately.