I know, I know. I am obsessed with Hatch green chiles. It’s a sickness. A delicious, delicious sickness. But… this one is really amazing. How could you not love mac and cheese?
I picked up some pre-prepared Hatch chile mac and cheese at Central Market during their Hatch festivities, and it was good… but I knew I could do better. And I did.
The sharp cheddar went perfectly with the spicy Hatch chiles, of which I used a liberal amount. The green chile flavor suffused the entire dish, and there was a spicy kick to every bite. It was, in short, delicious, but not for the faint of heart.
Of course, you could use fewer chiles, or use milder chiles… but I liked it just the way it was, thank you very much.
Hatch Chile Macaroni and Cheese
2 cups dried macaroni*
2 cups milk (preferably whole)
2 Tbs flour
2 Tbs butter
2 1/2 cups grated sharp cheddar cheese, divided
4-6 Hatch or other green chiles, roasted, peeled, seeded, and roughly chopped
1/2 cup bread crumbs
Preheat the oven to 350°. Cook the macaroni according to package directions and drain.
Meanwhile, melt the butter in a saucepan over medium low heat. Add the flour and mix thoroughly to make a paste. Cook, stirring, until bubbly, about 2 minutes. Gradually add the milk, stirring to incorporate. Heat over medium low, stirring constantly, until the mixture begins to thicken, about 10 minutes.
Gradually stir 2 cups of the grated cheddar into the mixture, stirring to incorporate. Off the heat, fold in the cooked macaroni and the green chiles. Transfer to a casserole dish and spread evenly. Top with the remaining 1/2 cup cheddar and the bread crumbs. Bake for about 20 minutes, until the cheese is bubbly. Turn on the broiler to finish, removing the dish when the bread crumbs are slightly browned.