Description
Creamy Hatch Chile Mac and Cheese combines smoky roasted Hatch chiles with a rich, cheesy sauce for a delightful twist on a classic comfort dish.
Ingredients
- Roasted Hatch Chiles
- Unsalted Butter
- Garlic Cloves
- Mexican Oregano
- All Purpose Flour
- Whole Milk
- Cream Cheese
- Pepper Jack Cheese
- Sharp Cheddar
- Smoked Gouda Cheese
- Ground Mustard
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the Hatch chiles until charred, then peel and chop them.
- In a saucepan, melt unsalted butter and sauté minced garlic until fragrant.
- Stir in Mexican oregano and flour to create a roux.
- Gradually whisk in whole milk, ensuring there are no lumps.
- Add cream cheese and mix until melted and creamy.
- Stir in the cheeses (Pepper Jack, Sharp Cheddar, and Smoked Gouda) one at a time, allowing each to melt before adding the next.
- Mix in the ground mustard and roasted chiles, then season to taste.
- Combine the sauce with cooked pasta in a baking dish.
- Bake for 20 minutes until bubbly and golden on top.
Notes
For extra flavor, you can add more roasted chiles or a sprinkle of paprika on top before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: baking
- Cuisine: American, Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
Keywords: Creamy Hatch Chile Mac and Cheese, Mac and Cheese, Comfort Food, Baked Pasta