Hatch Chile Macaroni and Cheese
Ingredients
The pasta
-
1
pound
uncooked elbow macaroni
The sauce
-
2
tablespoons
unsalted butter, melted
-
3
tablespoons
unsalted butter
-
3
tablespoons
all-purpose flour
-
2 ½
cups
whole milk
-
2
cups
grated gouda
-
3
cups
grated sharp cheddar
-
2
cups
grated medium cheddar
-
¾
teaspoon
freshly ground pepper
-
1 ½
teaspoons
salt
-
2-3
units
hatch chiles
The topping
-
⅓
cup
panko bread crumbs
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 350°F.
- Boil salted water and cook the macaroni until very al dente, about 7 minutes.
- Mix melted butter, bread crumbs, and salt in a bowl.
- Char the hatch chiles on a gas range, then peel and dice them.
- In a saucepan, melt butter and whisk in flour to make a roux.
- Gradually add milk and bring to a slight boil while whisking.
- Remove from heat and stir in cheeses, pepper, and salt.
- Combine the macaroni with the cheese sauce and hatch chiles.
- Transfer to a baking dish, top with the breadcrumb mixture, and bake for 15 minutes.
- Broil for an additional 5 minutes until the top is golden brown.
Nutrition Facts (estimated)
Servings
6
Calories
500
Total fat
25g
Total carbohydrates
50g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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