Hatch Chili Mac and Cheese Bombs

There's something inherently comforting about mac and cheese, a dish that has soothed souls and satisfied cravings for generations. Its creamy, cheesy goodness is often synonymous with home-cooked meals and family gatherings, making it a staple in many households. Yet, as much as we cherish the classic version, innovation in the kitchen is what keeps our culinary experiences exciting. Enter Hatch Chili Mac and Cheese Bombs—a vibrant twist on the beloved classic that combines the warm familiarity of mac and cheese with the bold flavors of Hatch green chilies.

Discover a delicious twist on a beloved classic with Hatch Chili Mac and Cheese Bombs! These mouthwatering bites combine the creamy goodness of mac and cheese with the bold flavors of Hatch green chilies, creating a comforting dish that’s perfect for any occasion. With a crispy exterior and a gooey cheese center, they are sure to wow your family and friends. This article offers a detailed recipe, cooking tips, and insights into the unique ingredients, inspiring you to elevate your comfort food game.

Print Recipe Pin Recipe

Ingredients

2 cups cooked elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

½ cup cream cheese, softened

1 cup roasted Hatch green chilies, diced (or substitute with canned if unavailable)

½ cup panko bread crumbs

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon smoked paprika

Salt and pepper to taste

2 large eggs

Oil for frying (such as vegetable or canola oil)

Instructions

Prepare the Mac and Cheese: In a large mixing bowl, combine the cooked elbow macaroni, shredded cheddar cheese, mozzarella cheese, and cream cheese. Mix until well blended. Add the diced Hatch green chilies, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the mixture is uniform.

Form the Bombs: Allow the mixture to cool slightly. With damp hands, take about a tablespoon of the mixture and form it into a ball. Repeat this process until all the mixture is shaped into balls, placing them on a parchment-lined baking sheet.

Coat the Bombs: Set up a breading station by placing panko bread crumbs in a shallow dish. In another bowl, whisk the two eggs. Dip each mac and cheese ball into the egg mixture, allowing any excess to drip off, then roll it in the panko bread crumbs to coat evenly. Repeat for all the balls.

Chill the Bombs: Place the coated mac and cheese bombs in the refrigerator for at least 30 minutes to firm up. This step helps the bombs hold together while frying.

Fry the Bombs: Heat oil in a deep frying pan or a heavy pot over medium-high heat. Test the oil by dropping a small piece of bread; if it sizzles and bubbles, the oil is ready. Carefully add a few mac and cheese bombs to the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes or until golden brown and crisp. Use a slotted spoon to remove them and place them on paper towels to drain excess oil.

Serve: Serve the Hatch Chili Mac and Cheese Bombs warm, with a side of ranch dressing or your favorite dipping sauce. Enjoy the explosion of flavors and gooey cheese in every bite!

Prep Time, Total Time, Servings: 30 minutes | 1 hour 15 minutes | 4-6 servings