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Hatch Chile Mac & Cheese by Uncle Kev

Submitted by: Kevin Ulrich

Hatch Chile Mac & Cheese by Uncle Kev

Photography by Kevin Ulrich

Directions

Preheat oven to 350 degrees Fahrenheit

In a pot of salted boiling water cook the macaroni until it is al dente.

In a skillet cook bacon over medium heat until crispy. Remove from fat and crumble. Sauté onion & peppers in fat until onions become translucent.

Drain pasta. In a large pot over low-medium heat, melt the butter, being careful to not let it burn. If it starts to bubble, then add some of the milk to keep it from burning. Add the cream cheese and stir it around to help it melt. A handful at a time add up to ¾ of the grated cheeses and continue to mix the cheese to help it melt slowly. Add the rest of the milk to help the mix become creamy.  When the cheese mix is smooth and creamy add in the pasta, onion/pepper mix and the bacon. Mix so the macaroni is evenly coated and pour into a casserole dish. Top with remaining cheeses.

For the topping:

The skillet that you cooked the bacon probably has a little fat left in it. Melt 4 oz. butter in the skillet and add the crumbled Geaux Fish or bread crumbs so the breading is coated. Top the macaroni with the prepared crumbs. Bake in the oven for about 20 minutes.

Alternate version:

You do not have to bake it, that step is really only necessary if you like a cheesy crunchy topping. If you prefer the unbaked version, simply melt the remaining ¼ of the cheese in the sauce and possibly add a little more milk keep if from getting too thick.

 

Ingredients

Small white onion, minced
2-3 Hatch Chile peppers, finely chopped (use 3 for more intense flavor)
½ C. cream cheese
8 oz. Monterrey Jack cheese, grated
8 oz. Sharp Cheddar cheese, grated
¼-½ C. Parmesan cheese, grated
6-8 slices crispy bacon, crumbled
8 oz. butter
½ C. milk
1 tsp. salt
1 tsp. pepper
1 pound your favorite macaroni (I prefer small shells)

 

Topping

4 oz. bag Uncle Kev's Geaux Fish (put in a blender to create crumbs)
or use ~1 C. regular bread crumbs if you do not want to sacrifice your favorite snack
4 oz. butter

 

 

 

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