Creamy Spicy Hatch Green Chile Mac and Cheese
Creamy, spicy, comforting mac and cheese.
- 8 ounces pasta of choice about 2 cups small macaroni
- 3 tbsp butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups grated cheese of choice I used a mix of Monterey Jack and cheddar
- 1 cup diced fire roasted hatch chile peppers or to taste
Bring a large pot of salted water to a boil.
In another large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir for about three minutes, until completely smooth and incorporated.
Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Add the rest of the milk and whisk until smooth. Keep on medium heat, stirring occasionally, for about 10 minutes, until the sauce thickens.
Cook the pasta according the package, then drain well.
Remove the sauce from the heat and add the salt and pepper, diced hatch chile, and cheese. Stir until cheese is melted. Add the drained pasta and gently mix. Taste and adjust seasonings if needed and enjoy hot.
If you’re going to roast your own chile, you need about 3-4 depending on size. Rub them with a bit of oil, place on a sheet pan and broil on high until black and soft, flipping once. Place in a bag and seal (or put in a bowl and cover with plastic wrap) and let steam. Skin, stem, de-seed, and chop. You can also use canned chopped green chile.
Serves 4 as a side or 2 as a main. Estimated nutrition is for a side serving
Calories: 530kcal | Carbohydrates: 65.1g | Protein: 27.1g | Fat: 16.7g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 1073mg | Potassium: 266mg | Fiber: 6.1g | Sugar: 12.7g