Hatch Chile Macaroni and Cheese
This mac & cheese kicks the volume up to 11.
Serves 4 |
|5 hatch chiles |
|4 tablespoons flour |
|1/4 cup panko bread crumbs |
|2 cups whole milk |
|2 cups elbow macaroni |
|4 oz cream cheese |
|1 tablespoons olive oil |
|1/2 yellow onion, diced |
|3 cups shredded jack cheese |
|2 tablespoons unsalted butter |
| Salt, to taste |
- Place oven rack at top rung of oven. Turn oven to broil. Arrange hatch chiles on a baking sheet. Place baking sheet in oven and broil chiles for 4-5 minutes per side. (Chiles should be blackened and blistered) Transfer chiles to a bowl and cover. Let sit for 15 minutes. Take chiles out of bowl and remove skin, stem and seeds, then dice chiles up.
- Preheat oven to 350° F.
- Fill a large pot with water and bring to a boil. Once boiling, add macaroni and cook for 7-8 minutes. Drain water.
- While pasta is cooking, melt butter in a separate pot at medium heat. Once butter is melted, add onions and cook for 3 minutes. Whisk in flour and cook for about a minute. Slowly pour in water and whisk together. Add cream cheese and shredded jack cheese to pot. Cook until cheeses have melted. Fold diced chiles and macaroni into mixture. Season with salt.
- Transfer macaroni and cheese to a casserole dish. In a separate bowl, combine olive oil and panko crumbs. Stir together well. Pour panko crumbs over macaroni and cheese. Place casserole in oven and bake for 15 minutes. Then turn oven to broil and cook for 2 additional minutes. (Topping should be golden)
- Serve while hot.