Hatch Green Chile Mac and Cheese
There is nothing quite like the sophisticated flavor of silky homemade cheese sauce, folded with rich smoky hatch chiles. and poured over tender pasta!
Servings 6
Equipment
- Baking Dish
Ingredients
- 1 pound cooked pasta Cavatappi elbow macaroni, bow ties, etc.
- 2 1/2 cups milk
- 1/2 cup cream
- 1 1/2 pounds American Cheese from the deli I recommend Boar's Head brand for it's stability
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried ground mustard powder
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon Tabasco-style hot sauce optional
- 1 1/2 cups shredded cheese such as colby jack sharp cheddar cheese, pepper jack, monterey jack cheese, etc.
- 2-3 cups chopped roasted green chiles 8-12 fresh green chiles, roasted according to the instructions below
Instructions
- Cook the Pasta: Start by cooking your elbow macaroni in salted water according to the package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: Heat the milk and heavy cream in a large saucepan until hot but not simmering. Grate the American cheese on a cheese grater or cut it into cubes. You can also have the deli slice it into sandwich squares and add them in 2 at a time.
- Add the Cheese: Lower the heat and stir the American cheese into the warm milk. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with garlic powder, dry mustard, hot pepper sauce, and Worcestershire.
- Mix the Pasta and Sauce: Combine the drained noodles and cheese sauce in a glass casserole dish, stirring gently to ensure the pasta is well coated. Fold in the roasted green chiles.
- Bake: Bake at 375° for 20 minutes or until hot throughout.
- Top with Cheese: Turn on the broiler in your oven. Top with the 1 1/2 cups shredded melting cheeses and broil just until the shredded cheese is melted.
- Serve: Remove from the oven and serve hot and fresh.