Hatch Chili Macaroni and Cheese
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 226.79 g elbow macaroni (uncooked)
- 236.59 ml asadero cheese, shredded (substitute Fontina or Monterey Jack if unavailable)
- 236.59 ml colby cheese, shredded
- 59.16 ml flour
- 59.16 ml butter
- 2.46 ml salt
- 0.25 ml pepper
- 473.18 ml milk
- 2 large green chilies, stemmed and seeded (Hatch chiles preferred, poblanos if they're unavailable)
directions
- Preheat oven to 350F and spritz a casserole dish with cooking spray.
- Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
- Cook the macaroni according to package directions to al dente tenderness and drain very well.
- In a medium saucepan, heat the butter over medium heat.
- When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
- Slowly add the milk, continuing to whisk until smooth.
- Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
- Finally, add the chile puree to the mixture.
- Pour the cooked macaroni into the cheese sauce and stir to coat.
- Then transfer the entire mixture to a medium baking dish.
- Bake for 20 minutes or until bubbly and lightly browned on top.
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RECIPE SUBMITTED BY
Molly53
United States