Hatch Chiles—grown in Hatch Valley, New Mexico—are special for the place from which they come. To borrow a wine making term, the terroir (or total natural environs) of southwestern New Mexico is what makes Hatch Chiles so special. When roasted with care, they are earthy, sweet, and spicy (ranging from mild to medium heat) with an alluring smokiness.

Mac & Cheese, another American favorite, is beloved not so much for its terroir (after all, it is made all over the place!), but more for its concept. Who wouldn’t love pasta doused in a rich, creamy, cheese sauce?

It wasn’t a big leap, then, to marry these two foods together, and Trader Joe’s Hatch Chile Mac & Cheese proves it’s a match made in Heaven (that most coveted, if only metaphorical, terroir). We coat semolina elbow macaroni in a rich, creamy, cheese sauce made from aged Cheddar, milk, and butter. Then, we notch it up with authentic Hatch Chiles, roasted, chopped, and mixed in for a welcoming, smoky-heat.