This Hatch chile mac and cheese recipe adds a subtle kick without overpowering the creamy mac and cheese that everyone loves!
Course Main Course, Main Dish
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
4Hatch green Chiliesroasted, peeled, semmed, seeded and chopped
1medium onionpeeled and chopped
1/2lbsharp cheddar cheeseshredded
Roast Hatch Green Chiles on a gas or charcoal grill 3 to 4 minutes, making sure to rotate so all side become blackened and charred.
Place a large pot of salted water over high heat. Once boiling cook the pasta according to instructions. Drain and set aside.
Preheat your oven to 350 degrees.
In a separate large sauce pan or cast iron pan, add the butter and onion and sauté over medium-high heat until the onions are softened. Stir in flour, salt and pepper.
Gradually add the milk and cook, stirring occasionally until thickened, 8 to 10 minutes.
Turn down to simmer and add gradually add the cream cheese. Stir continuously, adding the shredded cheddar and fontina to the pan.
Once the cheese sauce is smooth, add the cooked macaroni to the cheese sauce. Stir to coat the macaroni and cheese until combined.
Next, add the chopped Hatch green chilies and combine.
Finally, add 1/2 cup of Panko bread crumbs to the top and bake for approximately 20 to 30 minutes or until bread crumbs start to brown.
If you roast in the oven place on a baking sheet, arrange the chilies in a single layer on aluminum foil-lined baking sheet. Roast the chilies on one side by placing the chilies under the broiler. Roast until the skin is charred and blistered on all sides, about 3 to 5 minutes.
Recipe Credit: The Best of Life Magazine (BestofLifeMag.com)