This Mac and Cheese was a party hit at the Hatch Chile Fiesta. Cheese, pasta, and a little spice. Nothing is better!
My beautiful Hatch Chiles are from the one and only @hatchgreenchile (website: hatch-green-chile.com )! Talk about outstanding customer service! I can not recommend this family owned farm enough!
Ingredients:
16 ounces of medium pasta shells
8 ounces of heavy cream
8 ounces of chicken stock
8 ounces of sharp cheddar cheese
8 ounces of Mexican 4 cheese blend
1 cup of butter
1/2 cup of flour
4 Hatch Chiles, charred, skinned, and seeds removed
2 tablespoons of Hatch Chile powder
Salt and pepper
Directions:
Preheat oven to 350 degrees Fahrenheit. In a large sauce pan on medium low heat, melt butter. Once butter has melted, add flour to make a rue. Whisk while cooking for about 3 minutes until the flour is a light golden brown.
Slowly add cream while whisking. Turn up the heat to medium and slowly add the chicken stock. Cook for about 10 minutes until the sauce reduces and thickens.
Add hatch powder and Hatch Chile peppers. Let this simmer for about 5 minutes. Reduce heat to low and slowly add in 3/4s of cheese while whisking. Turn off heat. Salt and pepper to taste.
While sauce is cooking, in 4 quarts of salted boiling water, cook pasta for about 9 minutes or until al dente. Once noodles are cooked, combine with sauce and add to a casserole dish. Sprinkle the remaining cheese on top. Bake for 30 minutes until cheese is bubbly and golden. Finish with salsa and hot sauce.
" Hatch Chile Season, the most wonderful time of the year!"
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