Hatch Green Chile Sauce Macaroni and Cheese
Entrée or Side Dish
Products Used In This Recipe
About This Recipe
America's all time favorites, Mac & Cheese. Great for picnics, potlucks, BBQ's, dinner, hamburgers or for any get together. The TVF Hatch Green Chilies Sauce gives this dish a little heat and the famous flavor of New Mexico's Chilies. Yum!!
4 slices good-quality white bread, crusts removed, torn, or cut into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 ½ Cups Milk
½ Cup Unbleached All-purpose flour
2 Tsp. Kosher salt
1/4 Tsp. Grated nutmeg
1/4 Tsp. Ground black pepper
½ Cup Grated sharp white cheddar
1 Cup Grated Gruyere
½ Cups Grated Pecorino Romano
½ Cup Grated Parmesan
1 Jar Terra Verde Foods Hatch Green Chile Sauce
1 pound elbow macaroni
Fill a large saucepan with water. Bring to a boil. Add macaroni (cook per manufacturer’s directions until “al dente”). Transfer the macaroni to a colander, rinse under cold running water, drain. Cover & set aside.
While water is heating preheat the oven to 375°. Butter a 3-quart casserole dish; set aside.
Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.
Heat milk in a medium saucepan set over medium heat. Do not let it boil.
Melt remaining 6 tablespoons butter in a skillet over medium heat. When butter bubbles, add flour. Cook, stirring constantly, 1 minute (this eliminates the raw flour taste).
Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, add cheeses (reserving ¼ Cup each of the grated cheeses) and the TVF Hatch Green Chile Sauce. Blend well. Set cheese sauce aside.
Prepare the casserole dish by brushing butter or oil on the inside surfaces. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ Cup of grated cheese over casserole; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes.
Transfer dish to a wire rack to cool for 5 minutes; serve.
Serves 12 - (This recipe can be divided in half; use a 1 1/2-quart casserole dish if you do.)