Hatch Chili Mac and Cheese Bombs

If you're looking for a dish that perfectly marries the comforting essence of mac and cheese with a spicy twist, look no further than Hatch Chili Mac and Cheese Bombs. This delectable recipe is not just a feast for the palate; it’s also a visual delight, making it an ideal addition to any gathering. The creamy, cheesy filling encased in a crispy outer layer creates an irresistible bite that will have your guests reaching for seconds.

Hatch Chili Mac and Cheese Bombs

Discover the perfect blend of comfort and spice with Hatch Chili Mac and Cheese Bombs! This recipe transforms classic mac and cheese into crispy, cheesy bites infused with the unique flavor of Hatch chiles. With a golden biscuit crust, creamy filling, and satisfying crunch, these bombs are ideal for any occasion—from game day snacks to family dinners. Impress your guests and elevate your gatherings with this fun and delicious dish that’s sure to be a hit!

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Ingredients

For the Mac and Cheese:

1 cup elbow macaroni

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

2 cups whole milk

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

For the Hatch Chili Filling:

1 (4 oz) can of diced Hatch green chiles, drained

1/2 cup cream cheese, softened

1/4 cup sour cream

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper (optional for heat)

For the Bombs:

1 package of refrigerated biscuit dough (8 biscuits)

1/2 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 tablespoons melted butter

Cooking spray

Instructions

Cook the Macaroni:

- In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce:

- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it's bubbly and slightly golden.

- Gradually whisk in the milk, stirring constantly until the mixture thickens (about 5-7 minutes).

- Remove from heat and stir in the garlic powder, onion powder, smoked paprika, and season with salt and pepper.

- Add the shredded cheddar and Monterey Jack cheese, stirring until melted and smooth.

- Fold in the cooked macaroni and set aside to cool slightly.

Make the Chili Filling:

- In a mixing bowl, combine the softened cream cheese, sour cream, diced Hatch green chiles, cumin, and cayenne pepper. Mix until well blended.

Assemble the Bombs:

- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

- Roll out each biscuit and flatten it into a circle.

- Place a tablespoon of mac and cheese in the center and a teaspoon of the chili filling on top.

- Fold up the edges of the biscuit dough around the filling and pinch to seal tightly. Ensure there are no leaks to keep the filling inside while baking.

- Roll each bomb into a ball and place it seam-side down on the prepared baking sheet.

Coat the Bombs:

- In a small bowl, combine the bread crumbs and grated Parmesan cheese.

- Brush the tops of each bomb with melted butter and then sprinkle the breadcrumb mixture on top, ensuring an even coating.

Bake:

- Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through.

Serve:

- Allow to cool slightly before serving. These are delightful when paired with a side of salsa or a drizzle of ranch dressing!

Prep Time: 20 min | Total Time: 50 min | Servings: 8 |