Every August I go a little crazy and buy a bunch of Hatch peppers, insisting that I will need them. I use a few, but there are always a couple that have to be unearthed from the back of the freezer and tossed once the next crop arrives at my grocery store.
This year I sensibly bought the pre-roasted ones and spent a couple hours peeling, seeding, and dicing them, then freezing into ice cube trays. But it was only yesterday when I decided to use them for the first time. Maybe this year I’ll get through them.
Green Chile Mac & Cheese
inspired by the Roaring Fork restaurant
4 tbsp Hatch peppers, roasted and diced
½ cup milk or cream
4 tbsp butter
2 tbsp flour
1 1/2 cup mixed cheeses, shredded (I used sharp cheddar and aged white cheddar)
8 ounces macaroni
½ cup bread crumbs
Melt 1 tbsp butter in a sauce pan, then add 2 tbsp Hatch peppers. Cook until peppers start to break down a little, then add milk and cook until heated through, being careful not to let it curdle. Cool, then blast in a blender until smooth.
Preheat oven to 350. Cook pasta according to package. Drain, rinse with cool water, and return to original pot.
Melt 2 tbsp butter in a saucepan, then add flour to form a roux. Add blended mixture, the other 2 tbsp peppers, a shake of salt and pepper, and heat through.
Meanwhile, melt 1 tbsp butter in microwave and mix with bread crumbs. You can omit the butter here if you want, I’ve found it tastes just as good.
Add cheeses to sauce, turn off heat, and stir constantly until cheese is completely melted. Pour into pasta and mix thoroughly, then pour into a greased 8×8 baking dish. Scatter bread crumbs over the top and bake for about 25 minutes, until the cheese is nice and bubbly.
Note: I didn’t write down what I was doing when I made this, so please let me know if there are problems when you make it!