PLEASE NOTE: This recipe makes enough sauce for TWO pounds of pasta.
Creamy white mac and cheese recipe full#
See the printable recipe card below for full ingredients and directions.
Creamy white mac and cheese recipe mac#
I hope you try this recipe and love it just as much as I do, and if you do, I would truly appreciate a click on the 5 stars in the printable recipe card below!įour Cheese Mac and Cheese with Hatch Chiles See the link below to order from The Hatch Chile Store.Įxperiment with different shapes of pasta: I’ve used orrecchiete, elbow macaroni, fusilli, farfalle, shells, anelli Siciliani, and mini penne! Using Joe Parker – medium, Big Jim – medium hot, or Sandia – hot, would be the best options. Given that the lowest level (1904) of Hatch chiles is very mild, I would suggest using all, but this one. Hatch green chiles (photo courtesy of The Hatch Chile Store) Which Hatch Chiles Should I use for this Recipe? Most of the Hatch chiles are harvested when green, but some are picked when they have turned to red. Four types of Hatch chiles are grown, ranging from mild to very hot. Although they can be used in any manner, they are typically roasted first, which gives them an even more wonderful flavor. They are grown on a family farm and harvested in summer. Hatch chiles are a type of hot pepper that are only grown in Hatch, New Mexico. So when I had some Hatch Chiles last year, I added some to the cheese sauce and honestly, I was dancing around the kitchen it was so good! If you’re not familiar with them, you’re probably asking: What are Hatch Chiles? It was a huge copycat recipe success and I’ve been making it ever since. I came up with this original four cheese mac and cheese recipe from looking at the ingredients used in Trader Joe’s Diner Mac and Cheese. (Maybe you could try using a type of hot pepper that is available to you?) I truly hope so because this is such a fabulous dish that I want everyone I know to give it a try! Of course, many of you around the world won’t be able to get Hatch Chiles where you live as they only come from Hatch, New Mexico, so I apologize in advance. I’m simply sharing this recipe because I love it. Bake, uncovered, in a 375-degree Fahrenheit oven until bubbling and browned on top 25 to 30 minutes.Four cheese mac and cheese with Hatch chiles takes this macaroni and cheese recipe to a deliciously spicy new level! If you like mac and cheese with a kick, you’ll love this dish!ĭoes this picture of creamy, spicy and delicious mac and cheese make you want to make some?Īs an Amazon Associate I earn from qualifying purchases.ĭisclosure: Although this post is not sponsored, I did receive some Hatch green chiles from The Hatch Chile Store without any conditions whatsoever. After adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top.Leave for 5 minutes, stir once more, and then serve. Turn the heat off, and then cover with a lid. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. When the sauce is smooth and velvety, stir in the cooked pasta.
Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown 2 to 3 minutes. Melt the butter in a large high-sided pot or Dutch oven over medium heat.
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