This Classic Mac ‘n Cheese with Hatch Chile Recipe is straight out of the Melissa’s Hatch Chile Cookbook.
I made this recipe exactly as written in their cookbook and even used my timer to keep track of the recommended cooking times. The mac ‘n cheese was delicious and surprisingly mild. It is a healthy, less cheesy version of mac and cheese so I know you will love it for your family. Please feel free to increase the amounts of milk, cheese and other sauce ingredients if you like your mac and cheese a little “cheesier” than the photos above. Melissa won’t mind.
Serves: 6 to 8
Ingredients
3 tablespoons unsalted butter or margarine
¼ cup finely chopped onion
2 tablespoons all-purpose flour
½ teaspoon salt
? teaspoon pepper
2 cups whole milk
2 cups shredded mild cheddar cheese, divided
2 cups elbow macaroni, cooked and drained
4 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
Instructions
Preheat the oven to 350 degrees.
Melt the butter in a medium saucepan over medium heat. Cook the onion in the melted butter for 5 minutes, or until tender. Stir in the flour, salt, and pepper. Gradually add the milk and cook, stirring occasionally, until thickened, 7 to 10 minutes.
Remove the milk mixture from the heat. Add 1½ cups of the cheese and stir until the cheese is melted.
Combine the cheese sauce with the cooked macaroni and chiles. Mix well. Transfer the macaroni to a 1½-quart casserole and top with the remaining cheese. Bake 30 minutes or until the cheese is bubbly and lightly browned.
