Hatch Chile Macaroni and Cheese Recipe
Hatch Chile Macaroni and Cheese
The slight heat and smokiness of the Hatch chile makes a perfect addition to this creamy and cheesy macaroni. Pair with your favorite ribs or fried chicken to make a deliciously hearty meal.
Serves: 8Prep: 30 minutesCook: 20 minutesTotal: 50 minutesDifficulty: Easy
Serves: 8
Ingredients
- 4 Hatch chile peppers
- 16 oz. elbow macaroni
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 3 cups whole milk
- 2 cups cheddar cheese, shredded
- 2 cups gouda cheese, shredded
- 1⁄2 tsp. salt
- 1⁄4 tsp. pepper
Directions
- Heat broiler to high. Line a baking pan with aluminum foil. Place Hatch chiles on the pan in a single layer and place in the upper part of the oven. Roast for about 20 minutes, flipping halfway, until blackened.
- Remove peppers from oven and place in a bowl, then cover with plastic wrap. Allow to steam about 20 minutes, until easy to handle, then peel skin away and discard. Remove and discard seeds. Dice peppers and set aside.
- Prepare pasta according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt butter. Whisk in flour and cook about 1 minute. Slowly whisk in milk and allow to simmer.
- Slowly whisk in cheddar cheese, then whisk in gouda cheese, salt and pepper. Turn off heat and stir in diced peppers and cooked pasta.
- Serve and refrigerate leftovers.
Serves: 8
Ingredients
- 4 Hatch chile peppers
- 16 oz. elbow macaroni
- 1⁄4 cup butter
- 1⁄4 cup all-purpose flour
- 3 cups whole milk
- 2 cups cheddar cheese, shredded
- 2 cups gouda cheese, shredded
- 1⁄2 tsp. salt
- 1⁄4 tsp. pepper
Directions
- Heat broiler to high. Line a baking pan with aluminum foil. Place Hatch chiles on the pan in a single layer and place in the upper part of the oven. Roast for about 20 minutes, flipping halfway, until blackened.
- Remove peppers from oven and place in a bowl, then cover with plastic wrap. Allow to steam about 20 minutes, until easy to handle, then peel skin away and discard. Remove and discard seeds. Dice peppers and set aside.
- Prepare pasta according to package instructions. Drain and set aside.
- In a large saucepan over medium heat, melt butter. Whisk in flour and cook about 1 minute. Slowly whisk in milk and allow to simmer.
- Slowly whisk in cheddar cheese, then whisk in gouda cheese, salt and pepper. Turn off heat and stir in diced peppers and cooked pasta.
- Serve and refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 540mg |
| Total Fat | 25g |
| Saturated Fat | 14g |
| Protein | 22g |
| Cholesterol | 75mg |
| Total Carbohydrate | 51g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Calories | 510 |