1-First Step: Prep and Roast the Chiles. Start by preheating your broiler. Prick the 4 fresh Hatch green chile peppers a few times with a sharp knife to release steam while roasting. Arrange the chiles on a baking sheet or in a cast iron skillet and place them under the broiler. Broil for 3 to 5 minutes per side until the skins are charred and blistered. Remove from heat and let cool slightly so you can handle them. Wearing gloves, peel off the skins, remove the tops and seeds to your heat preference, then dice the flesh into bite-sized pieces. If you are using canned chiles, drain two 4 oz cans in a colander and pat dry with paper towels.

2-Second Step: Cook the Pasta. Preheat your oven to 375 degrees F. Bring a large pot of salted water to a rolling boil and add 1 lb gemelli pasta (or your chosen short pasta). Cook until al dente, checking about 2 minutes before the package time so the pasta remains slightly firm. Test a piece by biting; it should have a slight chew. Drain and set aside. Reserve 1 cup of pasta water just in case you need to thin the sauce later.

3-Third Step: Make the Roux and Sauce. In a heavy-bottom pot or Dutch oven, melt 3 tablespoons butter over medium-high heat. Add 3 tablespoons all-purpose flour and whisk continuously for about a minute to cook off the raw flour taste. Slowly pour in 3 cups whole milk while whisking constantly to avoid lumps. Bring the mixture to a low boil while stirring frequently, usually about 5 minutes. Reduce heat and let the sauce simmer for 2 to 3 minutes until it thickens and coats the back of a spoon. Season the sauce with 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon dried oregano. Remove the pot from heat and allow the sauce to cool for a minute so it is warm but not scalding. Stir in about 3 cups of grated cheese (mix of the 2 cups sharp cheddar and 2 cups Monterey Jack) a handful at a time until fully melted and silky. Add the roasted and diced green chiles and stir until combined.

4-Fourth Step: Combine, Assemble, and Bake. Combine the drained pasta with the cheese-chile sauce in the pot, stirring until every piece is coated. Transfer the mixture into a 9 x 12 casserole dish. Sprinkle the remaining shredded cheese evenly over the top. Bake in the 375 degrees F oven for 15 to 17 minutes, until the cheese is melted and the dish is bubbling around the edges. If you want a golden top, broil for 1 to 2 minutes but watch closely to prevent burning or the sauce curdling.

5-Final Step: Rest and Serve. Remove the casserole from the oven and let it cool slightly for a few minutes to set. Serve warm, garnished with extra diced green chile, chopped fresh cilantro, or a squeeze of lime if you like an extra bright note. The dish pairs well with a simple green salad or roasted vegetables.