Hatch Mac & Cheese
Hatch Mac & Cheese
Servings
4
Prep Time
5-10 minutes
Cook Time
30-45 minutes
"A creamy, smoky, and spicy mac & cheese where Hatch chili powder and canned Hatch chiles take center stage."
Carolyn King
Ingredients
12 oz elbow macaroni (or pasta of choice)
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
2 cups whole milk (warm)
1 cup heavy cream
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2 tsp Hatch Green Chili Powder
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½ tsp Smoked Pimentón Paprika
-
½ tsp Purple Stripe Garlic Powder
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½ tsp Wind-Blown Sea Salt (adjust to taste)
-
¼ tsp Robusta Black Peppercorns
1 (4 oz) can diced Hatch green chiles (mild or hot, depending on preference)
2½ cups shredded cheese (mix of sharp cheddar, Monterey Jack, and a little smoked Gouda for depth)
½ cup grated Parmesan cheese
1 tsp Dijon mustard (optional, but adds depth)
1 Tbsp lime juice (brightens up the flavors)
Directions
Cook pasta in salted water until al dente. Drain and set aside.
Make the Hatch Cheese Sauce: In a large saucepan over medium heat, melt butter. Stir in flour and whisk for 1 minute until smooth and lightly golden. Slowly whisk in warm milk and cream, stirring constantly until smooth and slightly thickened.
Add Hatch Green Chili Powder, smoked paprika, garlic powder, salt and black pepper. Stir in the canned Hatch green chiles.
Reduce heat to low and gradually mix in the shredded cheeses and Parmesan, stirring until melted and smooth. Stir in Dijon mustard (if using) and lime juice for an extra pop of flavor.
Toss the cooked pasta in the cheese sauce, making sure it's well coated.
Preheat the oven to 375°F. Transfer mac and cheese to a baking dish, top with the panko mixture and extra cheese, and bake for 10–15 minutes until golden brown.
Serve & Enjoy! Garnish with extra Hatch Green Chili Powder and chopped cilantro or green onions if desired.
Supermarket
Fair Trade