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- 8 ounces elbow macaroni - 2 tablespoons unsalted butter - 2 tablespoons all-purpose flour - 2 cups whole milk - 1 cup shredded sharp cheddar cheese - 1 cup shredded Monterey Jack cheese - 1/2 cup roasted and peeled Hatch chiles, finely chopped - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper to taste - 1/4 cup breadcrumbs (optional, for a crunchy topping) - Fresh cilantro, chopped, for garnish (optional) For my creamy Hatch chile mac and cheese, I pick these simple ingredients. The elbow macaroni serves as the base. I use a mix of sharp cheddar and Monterey Jack cheese for flavor and creaminess. The roasted Hatch chiles add a nice kick and depth. The butter and flour make a roux, which is key for the cheese sauce. Whole milk makes the sauce rich and smooth. I also add garlic and onion powder for extra taste. You can top the dish with breadcrumbs if you want some crunch. Fresh cilantro adds a bright touch when serving. The blend of these ingredients creates a cozy and flavorful dish. If you’re curious about the full steps, check out the Full Recipe. First, boil a large pot of salted water. Once it boils, add 8 ounces of elbow macaroni. Cook it until it is al dente. This usually takes about 7-8 minutes. When done, drain the pasta and set it aside. Make sure to remove any excess water. Next, melt 2 tablespoons of unsalted butter in a large saucepan over medium heat. Once the butter is fully melted, sprinkle in 2 tablespoons of all-purpose flour. Whisk this together for about 1 minute. You want to create a smooth paste, which is called a roux. Now, slowly add 2 cups of whole milk to the roux. Whisk it well to prevent lumps from forming. Cook this mixture for about 3-4 minutes. Keep stirring until it thickens slightly. This is the base for your creamy cheese sauce. Reduce the heat to low. Now, add 1 cup of shredded sharp cheddar cheese and 1 cup of Monterey Jack cheese. Stir until the cheese melts completely. Then, add 1/2 cup of finely chopped Hatch chiles, along with 1 teaspoon of garlic powder and 1 teaspoon of onion powder. Season with salt and black pepper to taste. Mix well until all the ingredients blend together. Carefully fold the cooked elbow macaroni into the creamy cheese sauce. Make sure each piece of pasta is coated with the delicious sauce. Taste it and adjust the seasoning with extra salt and pepper if needed. If you want a crunchy topping, transfer the mixture to a greased baking dish. Sprinkle 1/4 cup of breadcrumbs evenly over the top. Preheat your oven to 350°F (175°C) and bake for about 20 minutes. Look for a golden brown topping. Now, you're ready to serve this flavorful dish. For the full recipe, check out the details provided above. Enjoy your cooking! - Use whole milk for a richer texture. - Incorporate cream cheese for extra creaminess, if desired. Cream cheese adds a velvety touch that makes the dish even more indulgent. - Properly roast and peel Hatch chiles for the best flavor. Roasting brings out their sweetness and smokiness. You can roast them over an open flame or in the oven. - Adjust the amount of chiles based on heat preference. Start with a small amount if you’re unsure. You can always add more for a kick! - Serve with a sprinkle of cilantro for garnish. This adds a fresh touch and bright color to your dish. - Consider pairing with a side salad for a balanced meal. A simple green salad with lemon vinaigrette complements the rich mac and cheese well. For the complete recipe, check out the full recipe section. {{image_4}} You can change the cheese in this recipe. Try Gouda for a smoky taste. Pepper Jack adds a spicy kick. Blend Mexican cheeses for a new twist. Each cheese brings a unique flavor that makes your dish special. Make your mac and cheese heartier. Add cooked chicken or crispy bacon for protein. Toss in fresh spinach for color and health. Diced tomatoes can also brighten the dish. These add-ins create a tasty and filling meal. If you need gluten-free, this dish works well. Use gluten-free pasta instead of elbow macaroni. Try almond flour or rice flour for the roux. You can also look for dairy-free cheese if you avoid dairy. These swaps keep the flavor while meeting your needs. For the full recipe, check the earlier section. Enjoy creating your own versions! Store leftovers in an airtight container in the fridge for up to 3-4 days. This helps keep the flavors fresh. Make sure to cool the mac and cheese before sealing it. To reheat, simply take it out when you're ready to eat. You can freeze the mac and cheese in portions for up to 2 months. This is great for quick meals later. Just scoop out servings and place them in freezer-safe bags or containers. When you want to eat it, reheat in the oven or microwave until it's warmed through. To keep the dish creamy when reheating, add a splash of milk. This helps restore moisture. Cover the dish with foil to prevent it from drying out while it heats. This way, you enjoy the same great taste every time! You can find the full recipe for creamy Hatch chile mac and cheese above, perfect for any occasion. To make your mac and cheese creamier, focus on the milk and cheese. Use whole milk instead of low-fat milk. A mix of sharp cheddar and Monterey Jack gives a smooth texture. Aim for a cheese ratio of about 1.5 cups per 2 cups of milk. You can also add a bit of cream cheese for extra creaminess. This makes the sauce rich and velvety. Yes, you can use fresh Hatch chiles, but there’s a process. First, you need to roast them to enhance their flavor. You can roast them over a flame or in the oven. Once roasted, let them cool, then peel off the skin and chop them. Roasted chiles give a deeper, smoky taste, while fresh chiles add a bright, crisp flavor. Think about what taste you want before choosing. You can pair this dish with many sides. A simple green salad with a light dressing works well. Grilled vegetables also add nice flavor and color. For protein, consider serving it with grilled chicken or shrimp. You can also serve it alongside a fresh salsa to add some zest. These sides balance the richness of the mac and cheese. Watch for a few signs. First, the top should be golden brown if you added breadcrumbs. Second, the cheese sauce should be bubbling around the edges. Finally, a toothpick should come out clean when inserted in the center. If you see these signs, your mac and cheese is ready to enjoy. Yes, this recipe is great for meal prep. You can make it ahead of time and store it in the fridge. It keeps well for about 3-4 days. To reheat, just add a splash of milk to keep it creamy. You can warm it up in the oven or microwave. This makes it easy to enjoy later without losing flavor. For the full recipe, check the earlier section. This blog post covers a delicious creamy Hatch chile mac and cheese recipe. I shared ingredients, cooking steps, and tips to boost flavor and creaminess. You can customize it with different cheeses or add veggies. Store leftovers well in the fridge or freezer for later meals. Remember, experimenting makes cooking fun! Enjoy this dish, and impress everyone with your skills!

Creamy Hatch Chile Mac and Cheese

Dive into the deliciousness of creamy Hatch Chile Mac and Cheese! This comforting dish combines the richness of cheddar and Monterey Jack cheeses with the unique flavor of roasted Hatch chiles. Perfect for a cozy family dinner or a special occasion, this recipe is easy to follow and sure to impress. Click through to discover step-by-step instructions and make this creamy delight today!
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Ingredients
  

8 ounces elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup roasted and peeled Hatch chiles, finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper to taste

1/4 cup breadcrumbs (optional, for a crunchy topping)

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the elbow macaroni and cook according to the package instructions until it reaches an al dente texture. After cooking, carefully drain the pasta and set it aside, allowing any excess water to escape.

    Make the Roux: In a large saucepan, heat the unsalted butter over medium heat until melted. Once fully melted, sprinkle in the all-purpose flour. Using a whisk, continually stir the mixture for about 1 minute until it forms a smooth paste known as a roux.

      Create the Cheese Sauce: Slowly introduce the whole milk to the roux by whisking vigorously to prevent lumps from forming. Continue to cook this mixture for approximately 3-4 minutes, or until it begins to thicken slightly, stirring frequently to maintain consistency.

        Add Cheese and Chiles: Reduce the heat to low and incorporate the shredded sharp cheddar cheese and Monterey Jack cheese. Stir them in until they melt completely, creating a silky cheese sauce. Next, add the finely chopped Hatch chiles, garlic powder, onion powder, and season with salt and black pepper. Stir thoroughly until all ingredients are well blended.

          Combine with Pasta: Carefully fold the cooked elbow macaroni into the creamy cheese sauce. Gently mix until each piece of pasta is generously coated with the delicious cheese sauce. Taste and adjust seasoning with additional salt and pepper as needed.

            Optional Topping: For those who enjoy a crunchy texture, transfer the macaroni and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumbs over the top for extra crunch. Place the dish in a preheated oven at 350°F (175°C) and bake for about 20 minutes, or until the topping turns a delightful golden brown.

              Serve: After baking, allow the dish to cool for a few minutes. If desired, garnish with freshly chopped cilantro for a touch of color and flavor. Serve the creamy Hatch chile mac and cheese warm and enjoy a comforting plate of indulgence!

                - Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4-6 servings

                  - Presentation Tips: Consider serving in individual ramekins for a personal touch, garnishing each with a sprinkle of cilantro and a light drizzle of olive oil for enhanced flavor.