Hatch Chile Baked Macaroni and Cheese

 
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This is one of the tastiest southwest mac and cheese recipes I have ever tasted.

Hatch Chile Baked Macaroni and Cheese

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

IMG 9380 e1348782603752 Hatch Chile Baked Macaroni and Cheese

I was inspired by the Coyote Cafe in Santa Fe New Mexico as this is one of their signature side dishes. I don't do it justice but it's pretty tasty.

Ingredients

  • 8 ounce(s)(uncooked) macaroni shells
  • 1 cup(s) Queso Asadero cheese, shredded
  • 1 cup(s) Colby Jack cheese, shredded
  • 4 tablespoon(s) flour
  • 4 tablespoon(s) butter
  • 1/2 teaspoon(s) salt
  • 2 cup(s) whole milk
  • 2 large hatch green chiles, stemmed and seeded
  • 1 teaspoon(s)cumin
  • 1/2 cup(s) seasoned bread crumbs
  • 3 strip(s) cooked bacon, cut into small pieces

Instructions

  1. Preheat oven to 350 degrees.
  2. Puree the chile peppers in a food processor until almost unrecognizable. You may need to drizzle a bit of oil into the mixture to get the puree moving.
  3. Cook the macaroni according to package directions to al dente tenderness.
  4. In a medium saucepan, heat the butter over medium heat. When melted, add the flour, cumin, salt, & pepper and whisk until bubbly.
  5. Slowly add the milk, continuing to whisk until smooth.
  6. Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted. Finally, add the chile puree and bacon to the mixture.
  7. Pour the cooked macaroni into the cheese sauce and stir to coat.
  8. Transfer the entire mixture to a medium baking dish. Top with bread crumbs. Bake in the oven for 40 minutes or until bubbly and lightly browned on top
http://mydestinationcuisine.com/hatch-chile-baked-macaroni-and-cheese/

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For more information on the hatch chile and for great recipes, click here.

   

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Written by: Laura Raymond, Editor

Destination Cuisine

August 18, 2012

 

1.thumbnail Hatch Chile Baked Macaroni and Cheese

About The Author

Laura Raymond is a Serial Entrepreneur, recipe developer and Modern Marketing Guru carving my niche in the restaurant industry, food and travel, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. In my spare time, developing the worlds largest directory of foodie events, culinary tours, cooking classes and cool restaurants/hotels. Reach me at (941) 809-2012. Eat Well….and Live Full. Join our CULTure!

Laura Raymond – who has written posts on .


 

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About the author

Laura Raymond

Laura Raymond is a Serial Entrepreneur, recipe developer and Modern Marketing Guru carving my niche in the restaurant industry, food and travel, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. In my spare time, developing the worlds largest directory of foodie events, culinary tours, cooking classes and cool restaurants/hotels. Reach me at (941) 809-2012. Eat Well....and Live Full. Join our CULTure!

 
 

1 Comment

  1. [...] the perfect way to use a poblano in mac and cheese, look no further than this southwest version of Hatch Chile Mac n Cheese and substitute a roast poblano pepper for the hatch [...]

 
 

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