Hatch Green Chile Macaroni & Cheese
Let’s face it, mac & cheese is having an identity crisis. With all the toppings, cheese variations, and cooking methods (hello, fried cheese balls!), searching for the perfect recipe can feel daunting. Well friends, you’ve arrived at your destination. Our version of this classic features layers of flavor thanks to a trio of cheeses and kicks it up a notch by including the earthy notes of Hatch green chiles. The end result? A perfect medley of cheesy, salty, and spicy goodness that truly is the best version we’ve ever had.
This is a stovetop version so it’s ready (with prep) in just a short time - no baking, no cheese breaking, just cheese, cheese, and more cheese.
Takes: 45 minutes
Serves 6
5 tbsp butter
5 tbsp flour
2 tbsp diced shallots
2 1/2 tbsp Desert Provisions Hatch Green Chile Powder
5 cups whole milk, slightly warmed
7 oz shredded sharp cheddar cheese
3 1/2 oz goat cheese
3 oz shredded gruyere cheese
4-5 oz can or jar of green chiles
1 lb dry pasta (shells or macaroni)
Freshly cracked pepper
Cook pasta according to package instructions, 5-7 minutes. While pasta is cooking, melt butter over medium heat. Add shallots and saute for 2-3 minutes. Add flour and whisk to make roux. Add in 2 1/2 tbsp of Hatch Green Chile Powder Whisk to combine for 1 minute to toast powder.
Lower heat to medium-low and slowly add milk. Continue to whisk while the sauce begins to thicken, about 4-5 minutes. Add cheese in batches, starting with the goat cheese, waiting for each batch to melt before adding more. Continue to whisk, and once all the cheese has melted, add salt and fresh cracked pepper. Keep sauce on low and continue to whisk so not to burn.
Drain pasta, reserving 1 cup pasta water, and add cooked pasta to cheese sauce. Gently stir to combine. Add pasta water as needed to thin if sauce is too thick. Add canned or jarred green chiles (optional). Allow pasta and sauce to meld and chiles to warm, about 5 minutes. Serve immediately.
Cook's notes: We prefer using fresh-roasted green Hatch chiles as it adds a depth of flavor and brightness, but you can easily substitute the canned/jarred version.
