Hatch Chili Mac and Cheese

Hatch Chili Macaroni and Cheese

 

Prep Time: 10 Cook Time: 30
Source: Tinkskitchen.com
 

Ingredients
 

• 3 cups macaroni cooked
• 1 cups chicken broth
• 2 cups milk
• 1 tsp salt
• 1.5 cups shredded cheddar cheese
• 1 tbsp melted butter
• 4-5 diced green chilis that have been prepared* (or small can chiles)
• Salt and pepper to taste
   

Directions
 

1. Bring the macaroni to boil in a large pot of salted water. Cook, stirring every minute or so until the pasta is almost done - you still want some firmness to it as you will be baking it to complete the cooking.
    
2. Add the cooked macaroni to a dish, add the milk, chiles and the broth. Stir to combine and mix well. Adjust your seasonings, then add the cheddar cheese.
    
3. Bake at 350° for 35-50 minutes until bubbly and brown on top.

 

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Sep 29, 2007

 

Every year, our local HEB Grocery stores sells Hatch Chili's.  They are different from Poblanos or other Chilis by their unique taste and smell.  They are grown in Hatch, New Mexico only - no other dirt will do.  HEB will roast them for you - or you can roast your own using a charcoal grill.  If you don't have access to fresh hatch chili - use a small can usually found in the Mexican Food section of your local grocery store.

 

 

 

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