Easy Green Chile Mac and Cheese Casserole

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  • 1 (16-ounce) package of pasta (cooked to package directions)
  • 1 stick butter (4 ounce)
  • 2 tablespoons flour
  • 1 teaspoon dry mustard powder
  • 2 cups whole milk
  • 1/2 pound Velveeta cheese cubed
  • 2 (4 ounce) cans HATCH® Diced Green Chiles


  1. In a medium saucepan add butter and melt over medium heat.
  2. Add flour and allow to cook for about 1 minute or until bubbling.
  3. Add mustard powder and mix well.
  4. Add milk and whisk together. Cook for about five minutes or until the mixture reaches a low boil.
  5. Reduce heat to low and add Velveeta cheese cubes.
  6. Mix until melted and smooth.
  7. Add HATCH® Diced Green Chiles and mix until blended.
  8. Turn the heat off, cover the saucepan, and set the sauce aside.
  9. Preheat oven to 375 degrees F.
  10. Cook pasta according to package directions, al dente is best as the pasta will soften more in the oven.
  11. In a 9″ x 13″ casserole dish add cooked pasta and cover with cheese sauce.
  12. Mix until combined.
  13. Bake mac and cheese on the upper rack for about 20 – 25 minutes or until the top is lightly golden.
  14. Serve immediately! Enjoy!