Roasted Hatch Chile Mac n’ Cheese

Roasted Hatch Chile Mac n’ Cheese takes approximately 55 minutes from beginning to end. One serving contains 898 calories, 38g of protein, and 50g of fat. This recipe serves 4. For $2.22 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe is liked by 17 foodies and cooks. It is brought to you by Lifes Ambrosia. A mixture of all purpose flour, chiles, jack cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people really liked this main course. With a spoonacular score of 79%, this dish is solid. Try Roasted Hatch Chile Pimento Cheese, Roasted Hatch Chile Quesadillas, and Roasted Hatch Chile Salsa for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 35 minutes

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Ingredients:

4 tablespoons all purpose flour

5 hatch chiles

4 ounces cream cheese

2 cups elbow macaroni

3 cups shredded jack cheese

1 tablespoon olive oil

1/4 cup panko bread crumbs

salt

2 tablespoons unsalted butter

2 cups whole milk

1/2 yellow onion, diced

Equipment:

broiler

oven

baking sheet

pot

whisk

casserole dish

bowl

Cooking instruction summary:

Turn on your oven broiler. Place chilies on a baking sheet 6 inches away from the broiler. Broil 4 - 5 minutes on each side or until skin has started to blister and blacken. Place chiles into a paper bag, close and let set for 15 minutes. After 15 minutes, peel away the skin of the chiles and remove the stem and seeds. The more seeds you leave the spicier the mac n' cheese will be. Dice the chiles. Preheat oven to 350 degrees. Bring a large pot of water to boil. 7 - 8 minutes or until al dente. Drain. While pasta is cooking, melt the butter in a large pot over medium heat. Add in onions. Cook just until softened about 3 minutes. Whisk in flour. Allow to cook for 1 minute. Slowly whisk in milk.Once milk has warmed, add in the jack and cream cheeses. Cook until melted. Fold in macaroni and roasted chiles. Season to taste with salt. Pour macaroni and cheese into a 2 quart casserole dish. In another bowl combine panko and olive oil. Sprinkle over the macaroni and cheese. Bake in the preheated oven for 15 minutes or until the edges are bubbly. Turn on the broiler and broil for 2 minutes or until the bread crumbs turn golden. Serve hot.

 

Step by step:


1. Turn on your oven broiler.

2. Place chilies on a baking sheet 6 inches away from the broiler. Broil 4 - 5 minutes on each side or until skin has started to blister and blacken.

3. Place chiles into a paper bag, close and let set for 15 minutes. After 15 minutes, peel away the skin of the chiles and remove the stem and seeds. The more seeds you leave the spicier the mac n' cheese will be. Dice the chiles. Preheat oven to 350 degrees. Bring a large pot of water to boil. 7 - 8 minutes or until al dente.

4. Drain. While pasta is cooking, melt the butter in a large pot over medium heat.

5. Add in onions. Cook just until softened about 3 minutes.

6. Whisk in flour. Allow to cook for 1 minute. Slowly whisk in milk.Once milk has warmed, add in the jack and cream cheeses. Cook until melted. Fold in macaroni and roasted chiles. Season to taste with salt.

7. Pour macaroni and cheese into a 2 quart casserole dish. In another bowl combine panko and olive oil. Sprinkle over the macaroni and cheese.

8. Bake in the preheated oven for 15 minutes or until the edges are bubbly. Turn on the broiler and broil for 2 minutes or until the bread crumbs turn golden.

9. Serve hot.


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