Hatch Chili Mac and Cheese Bombs

Comfort food often evokes feelings of nostalgia, warmth, and satisfaction. It’s the kind of food that brings us back to our childhoods, reminding us of family gatherings and cozy evenings spent around the dinner table. One of the quintessential comfort foods is mac and cheese, with its creamy texture and rich flavors. But what if we could elevate this classic dish into something even more delightful? Enter Hatch Chili Mac and Cheese Bombs—an inventive twist on a beloved favorite.

Discover the deliciously unique Hatch Chili Mac and Cheese Bombs, a creative spin on a classic comfort food. These bite-sized snacks blend creamy macaroni and cheese with the smoky kick of Hatch green chiles for an unforgettable treat. Perfect for gatherings, game days, or movie nights, this recipe guides you through creating these irresistible bombs from start to finish. Elevate your comfort food game and impress friends and family with these fun and flavorful bites!

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Ingredients

2 cups elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup diced roasted Hatch green chiles (canned or fresh)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup panko breadcrumbs

2 large eggs

Cooking spray or oil for frying

Instructions

Cook the Macaroni: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.

Make the Cheese Sauce: In another saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until slightly golden. Gradually whisk in the whole milk, cooking until the mixture thickens and bubbles, about 3-5 minutes.

Add Cheeses and Chiles: Remove the saucepan from heat. Stir in the sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Mix in the diced Hatch chiles, garlic powder, onion powder, smoked paprika, and season with salt and pepper to taste.

Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce until evenly coated. Transfer the mixture to a baking dish and let it cool completely in the refrigerator for about 30 minutes.

Form the Bombs: Once cooled, use your hands to scoop out portions of the mac and cheese mixture and form them into small balls, about 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.

Prepare for Coating: Set up a breading station: in one bowl, beat the eggs; in another bowl, place the panko breadcrumbs.

Bread the Bombs: Dip each mac and cheese ball into the egg mixture, allowing excess to drip off, then roll it in the panko breadcrumbs until fully coated. Place the breaded bombs back onto the baking sheet.

Fry the Bombs: Heat oil in a deep frying pan or large pot to 350°F (175°C). Carefully add the mac and cheese bombs in batches, frying until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Serve: Transfer the crispy Hatch Chili Mac and Cheese Bombs to a platter and serve hot. You can pair them with your favorite dipping sauces, like ranch or spicy aioli!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 bombs