A zingy twist to regular mac and cheese.
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Units: US | Metric
- 8 ounces elbow macaroni (uncooked)
- 1 cup asadero cheese, shredded (substitute Fontina or Monterey Jack if unavailable)
- 1 cup colby cheese, shredded
- 4 tablespoons flour
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 dash pepper
- 2 cups milk
- 2 large green chilies, stemmed and seeded (Hatch chiles preferred, poblanos if they're unavailable)
- 1Preheat oven to 350F and spritz a casserole dish with cooking spray.
- 2Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
- 3Cook the macaroni according to package directions to al dente tenderness and drain very well.
- 4In a medium saucepan, heat the butter over medium heat.
- 5When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
- 6Slowly add the milk, continuing to whisk until smooth.
- 7Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
- 8Finally, add the chile puree to the mixture.
- 9Pour the cooked macaroni into the cheese sauce and stir to coat.
- 10Then transfer the entire mixture to a medium baking dish.
- 11Bake for 20 minutes or until bubbly and lightly browned on top.
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Nutritional Facts for Hatch Chili Macaroni and Cheese
Serving Size: 1 (192 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 670.3
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 21.8 g
- Cholesterol 109.1 mg
- Sodium 843.9 mg
- Total Carbohydrate 60.5 g
- Dietary Fiber 2.4 g
- Sugars 3.8 g
- Protein 27.4 g