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Why You'll Love This Recipe
Hatch Chile Mac and Cheese combines the rich, gooey goodness of melted cheese with the bold, earthy taste of Hatch chiles, creating a mouthwatering dish that will leave your taste buds dancing. Whether you're serving it as a side dish for a barbecue or enjoying it as a hearty main course, this mac and cheese is sure to become a family favorite.
Short Pasta Cheese Hatch Chiles Butter Flour Cream
Make a Roux: In a skillet melt 4 tablespoons of butter then whisk in the flour and salt. To the roux add 2-3 tablespoons of pasta water, one tablespoon at a time, until the roux is smooth, velvety, and slightly thin.
Make the Cheese Sauce: Add the shredded cheese to the roux and combine until melted then add the whipping cream and additional pasta water, if necessary. To the cheese sauce add the hatch chiles and stir to combine.
Add the Cooked Pasta: Add the cooked and drained pasta to the cheese sauce and stir thoroughly to ensure all the noodles are evenly covered with the cheese sauce.
Bake and Serve: Top with toasted breadcrumbs and shredded cheese. Bake at 375℉ uncovered for 10-12 minutes. Allow to cool for several minutes before serving.