{"id":254,"date":"2017-11-19T12:00:14","date_gmt":"2017-11-19T19:00:14","guid":{"rendered":"http:\/\/pdg.net\/catchatarian\/?p=254"},"modified":"2017-11-19T12:00:14","modified_gmt":"2017-11-19T19:00:14","slug":"hatch-chile-mac-n-cheese","status":"publish","type":"post","link":"https:\/\/www.pdg.net\/catchatarian\/hatch-chile-mac-n-cheese\/","title":{"rendered":"Hatch Chile Mac n Cheese"},"content":{"rendered":"<p>This Classic Mac \u2018n Cheese with Hatch Chile Recipe is straight out of the Melissa\u2019s Hatch Chile Cookbook.  <\/p>\n<p>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 \u2018n 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 \u201ccheesier\u201d than the photos above.  Melissa won\u2019t mind.<\/p>\n<p>Serves: 6 to 8<br \/>\nIngredients<\/p>\n<p>    3 tablespoons unsalted butter or margarine<br \/>\n    \u00bc cup finely chopped onion<br \/>\n    2 tablespoons all-purpose flour<br \/>\n    \u00bd teaspoon salt<br \/>\n    ? teaspoon pepper<br \/>\n    2 cups whole milk<br \/>\n    2 cups shredded mild cheddar cheese, divided<br \/>\n    2 cups elbow macaroni, cooked and drained<br \/>\n    4 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped<\/p>\n<p>Instructions<\/p>\n<p>    Preheat the oven to 350 degrees.<br \/>\n    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.<br \/>\n    Remove the milk mixture from the heat. Add 1\u00bd cups of the cheese and stir until the cheese is melted.<br \/>\n    Combine the cheese sauce with the cooked macaroni and chiles. Mix well. Transfer the macaroni to a 1\u00bd-quart casserole and top with the remaining cheese. Bake 30 minutes or until the cheese is bubbly and lightly browned.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Classic Mac \u2018n Cheese with Hatch Chile Recipe is straight out of the Melissa\u2019s Hatch Chile Cookbook. I made this recipe exactly as written in their cookbook and even used my timer to keep &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-254","post","type-post","status-publish","format-standard","hentry","category-main-dish","latest_post"],"_links":{"self":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts\/254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/comments?post=254"}],"version-history":[{"count":0,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/posts\/254\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/media?parent=254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/categories?post=254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pdg.net\/catchatarian\/wp-json\/wp\/v2\/tags?post=254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}