Green Chile Mac & Cheese
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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.
- 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
- 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.
Calories: 488 kcalCarbohydrates: 34 gProtein: 17 gFat: 31 gSaturated Fat: 18 gCholesterol: 87 mgSodium: 509 mgFiber: 2 gSugar: 2 g