1 1/2cupmixed cheesesshredded (I used sharp cheddar and aged white cheddar)
8ouncesmacaroni
½cupbread crumbs
Instructions
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 8x8 baking dish. Scatter bread crumbs over the top and bake for about 25 minutes, until the cheese is nice and bubbly.