Description
A gourmet twist on classic macaroni and cheese featuring smoky roasted Hatch chiles and a rich three-cheese blend for a velvety, spicy finish.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup roasted Hatch chiles, diced
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until just under al dente; drain and set aside.
- Melt butter in a large pot over medium heat, then whisk in flour for 2 minutes to create a roux.
- Slowly whisk in whole milk, simmering until the sauce thickens and coats the back of a spoon.
- Reduce heat to low and stir in shredded cheddar and Monterey Jack until completely melted.
- Fold in diced roasted Hatch chiles, garlic powder, and smoked paprika.
- Add the cooked macaroni to the sauce and stir gently over low heat for 1 minute until coated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Southwestern