Hatch Chile Mac and Cheese
Creamy cheddar mac and cheese with a little kick from Hatch green chiles. Easy stove top prep for a delicious dish perfect for any night of the week. Makes 6 servings (1 cup each). Vegetarian.
Servings 6 cups
Calories 430kcal
Ingredients
- 8 ounces pasta (elbows, shells, etc.)
- ¼ cup butter, cubed
- ¼ cup AP flour
- ½ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp paprika
- 2 cups milk
- 2 cups cheddar, shredded = 8 oz block
- 4 tbsp Hatch green chiles, drained = 4oz can fully drained
Instructions
Prep
- Bring a large pot of water to a boil for the pasta. Cook pasta al dente according to package directions. Drain pasta and set aside. As the pasta cooks, make the sauce.
Make the cheese sauce
- In a saucepan over medium heat, melt the butter.
- Stir in the flour, salt, pepper, and paprika and whisk until smooth.
- Gradually whisk in the milk. Bring to a boil, stirring constantly, 6-8 minutes.
- Cook and stir 1-2 minutes more after sauce comes to boil until thickened.
- Remove saucepan from heat. Using a spoon, gradually stir in cheese until melted.
- Stir in the drained Hatch chiles.
- Stir in drained and cooked pasta until coated.
- Serve as is or with your favorite toppings and enjoy! Leftovers can be refrigerated, covered, and reheated in the oven or microwave with a little milk or water added. Stir again before serving.
Notes
- This recipe calls for freshly shredded block cheddar. Bagged cheddar can be used but bagged cheese often has added anti-clumping ingredients which can result in less creamy cheese sauce. We recommend medium or sharp orange cheddar.
- Use less Hatch chiles for a milder result. Hatch chiles are pretty mild but if you prefer less peppers, try 2 tbsp instead.
- Toppings to try: sriracha, honey, Southwestern veggies, more cheese and/or buffalo sauce.
- Calories measured with regular ingredients-- use reduced fat pasta, milk and/or cheese for less calories.
Nutrition
Calories: 430kcal