My most popular side, and one that has never left the menu since my food trailer days, this Hatch chile mac and cheese has transformed over the years to its glorious, gooey final form that I call “home” today. Cavatappi noodles are best here because of their structural integrity, 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. —Brandon Hurtado, from Barbacoa: The Heart of Tex-Mex Barbecue.

Read our Q&A with Hurtado here, and get his recipes for Tex-Mex smoked brisket, brisket migas, and smoked salsa two ways.

Ingredients

8 oz. dried cavatappi pasta
2 tbsp. unsalted butter
⅓ cup diced roasted Hatch chiles, plus more for garnish (optional)
3 tbsp. all-purpose flour
3 cups whole milk
2 cups shredded cheddar cheese
1 cup shredded American cheese
1 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. granulated garlic
½ tsp. onion powder
½ tsp. smoked paprika
Toasted bread crumbs, for garnish (optional)

Preparation

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 1–2 minutes. Whisk in the flour and cook for 1–2 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 3–4 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 1–2 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).