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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.
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Ingredients
- 4 tbsp Hatch peppers, roasted and diced
- ½ cup milk or cream
- 4 tablespoons butter, divided
- 2 tablespoons flour
- 1 1/2 cup mixed cheeses, shredded (I used sharp cheddar and aged white cheddar)
- 8 ounces macaroni
- ½ cup bread crumbs
Directions
- 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°F. 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.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
