Looking for an amazing way to use those scrumptious Hatch Green Chiles during Hatch season? Want to double down with a great recipe to take to a Summer picnic or potluck? I've got you covered! This Hatch Green Chile Mac & Cheese is spicy, creamy, and oh so delicious. 10 out of 10!!!
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
1 cup Monterey jack cheese, grated
1 cup cheddar, grated
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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
