Description
Roasted Hatch Chile Mac and Cheese a creamy, smoky twist on classic comfort food featuring fire-roasted Hatch chiles and four melted cheeses.
Ingredients
- 1 pound cavatappi or elbow pasta
- 6–8 fresh Hatch chiles (or 1½ cups diced roasted chiles)
- ½ cup unsalted butter
- 4 garlic cloves, minced
- ¼ cup all-purpose flour
- 2½ cups whole milk, warmed
- 8 oz cream cheese, softened
- 2 cups shredded Monterey Jack cheese
- 1 cup sharp white cheddar, grated
- ½ cup smoked gouda, shredded
- 1 teaspoon dried Mexican oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- If using fresh chiles, roast over open flame until charred, steam in plastic bag 15 minutes, then peel, seed, and dice.
- Cook pasta 1 minute less than package directions. Reserve 1 cup pasta water before draining.
- Warm milk in small saucepan over low heat.
- Melt butter in large pan, add garlic, chiles, and oregano. Cook 2-3 minutes.
- Add flour and whisk constantly 3-4 minutes until golden.
- Gradually add warm milk, whisking until smooth and thickened.
- Reduce heat, melt in cream cheese, then other cheeses one handful at a time.
- Stir in mustard and paprika. Season with salt and pepper.
- Fold in pasta and let rest 2-3 minutes before serving.
Notes
Use freshly grated cheese for the smoothest sauce. Save pasta water to thin sauce if needed. Poblano peppers can substitute for Hatch chiles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes