The perfect cookout requires some fun, delicious mains on the grill, but we’d be remiss to neglect the art of the side dish. You want to cook up something classic yet exciting that’s subtly show-stopping — a savory, spoonable something that’s easy to eat and pairs well with charred protein or veggies. This summer, we’re opting to serve a slightly spicy American fave concocted by a master barbecue chef: Brandon Hurtado’s Hatch chile mac and cheese.

“…this Hatch chile mac and cheese has transformed over the years to its glorious, gooey final form that I call ‘home’ today,” writes Hurtado in his book, Barbacoa: The Heart of Tex-Mex Barbecue. Don’t believe him? The dish is still a menu mainstay at Hurtado’s own Tex-Mex barbecue restaurant, but he’s kindly sharing the recipe so that you can make it at home.

“Cavatappi noodles are best here because of their structural integrity,” he continues, “but you can use macaroni noodles or even penne pasta. If you don’t have access to fresh Hatch chiles, use canned green chilies as a substitute, or even roasted poblanos for added flavor.” No matter your chile choice, you’ll be the star of the potluck.

Hatch Chile Mac and Cheese Recipe

Makes 2-3 servings

Ingredients

8 ounces (225 g) dried cavatappi pasta
2 tablespoons (28 g) unsalted butter
⅓ cup (60 g) diced roasted Hatch chiles, plus more for garnish (optional)
3 tablespoons (23.25 g) all-purpose flour
3 cups (720 ml) whole milk
2 cups (240 g) shredded cheddar cheese
1 cup (120 g) shredded American cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon smoked paprika
Toasted bread crumbs, for garnish (optional)

Instructions

Cook the cavatappi noodles according to the package directions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Add the Hatch chiles and sauté for 1 to 2 minutes. Whisk in the flour and cook for 1 to 2 minutes, or until the flour begins to thicken and form a paste.
Gradually whisk in the milk, making sure lumps do not form. Cook for 3 to 4 minutes until the sauce begins to thicken.
Turn the heat to low and gradually add the shredded cheeses. Cook, stirring, until melted.
Add the seasonings and cook for 1 to 2 minutes, stirring occasionally.
Add the cooked noodles to the cheese sauce, folding them in to combine well.
Serve garnished with roasted Hatch chiles or toasted bread crumbs (if using).

Barbacoa: The Heart of Tex-Mex Barbecue, Brandon Hurtado. FRONTLIST | On Sale Date: April 1, 2025. 9780760392737. Harvard Common Press