Hatch Chile Verde Skillet Macaroni and Cheese

servings: 10

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  • 1 lb elbow macaroni
  • 2 tbsp butter
  • 3/4 cup chicken broth
  • 8 tomatillos, husked and chopped
  • 6 Hatch chiles, peeled, seeded and chopped
  • 1 medium white onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup cilantro leaves, loosely packed
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 1/2 cups half and half
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup white cheddar cheese, shredded
  • 4 oz cream cheese, cubed
  • 2 cups chicken breast, cooked and shredded
  • 3/4 cup tortilla chips, crushed
  • 2 tbsp butter, melted
  • 1/2 cup pecans, chopped
  • 2 cups monterey jack cheese, grated


Cook pasta until al dente and drain. Butter 12-inch cast iron skillet. Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt. Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet. Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.

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