Hatch Green Chile Macaroni and Cheese
A perfect blend of the cheesy goodness and chili pepper you crave.
Ingredients
- 1 lb short pasta, cellentani is my favorite
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups whole milk
- 2 cups mild cheddar
- 1 cup pepper jack
- 1 cup sharp cheddar
- 2 4 oz cans of mild hatch green chiles
- 1/2 cup panko crumbs
- salt and pepper to taste
Instructions
- Preheat your oven to 375°F and greese your skillet or a 13 x 9-inch baking dish.
- Cook your pasta according to package in salted water. Be carfeul not to over cook. Drain in colander and run under cool water. Drain all excess water and set aside.
- Heat butter on medium high heat and add the flour. Cook for 2 - 3 minutes and whisk constantly.
- Slowly add in the milk and continue to whisk. Bring to a simmer you dont want it to boil, sauce will thicken. Turn off heat and add the cheese by the handfuls, whisking after each addition. Season with salt and pepper.
- Stir in pasta noodles and green chiles and transfer to your prepared baking dish. Place panko crumbs on top and season with more salt and pepper. Bake for 30 mins or until cheese sauce is bubbling and panko crumbs are golden. Enjoy!