Preheat your oven to 400°F (200°C) and butter a 9x13-inch casserole dish.

In a large pot, bring water to a boil and cook the elbow macaroni until al dente, about 1-2 minutes less than package directions. Reserve a cup of starchy water.

In a medium-sized saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour for about one minute.

Gradually whisk in 3 cups of whole milk into the roux and allow it to simmer for about 5 minutes until it thickens slightly.

Reduce heat to low and stir in 2 cups of shredded sharp cheddar cheese and 1 cup of smoked gouda cheese until melted and creamy.

Fold in the cooked macaroni and diced Hatch chiles, stirring until pasta is coated, then season with salt and pepper.

Pour the mixture into the casserole dish and sprinkle with remaining cheese and fresh breadcrumbs.

Bake for 15-20 minutes until the top is bubbly and golden brown.

Let it rest for 10-15 minutes before serving.