Hatch chiles and creamy mac and cheese are a match made in heaven!
Keyword cheese, pasta
Prep Time 10minutes
Cook Time 20minutes
Author Craving Something Healthy
2Hatch chiles, roasted, peeled and choppedor more to taste
8ouncessmall pastamacaroni, shells, orichiette
12ounceevaporated milkregular or low fat
1teaspoonSrirachaoptional, if using mild chiles
4ouncesMonterey Jack cheesegrated
8ouncessharp cheddar cheesegrated
1/2cupbread crumbs or panko
If your chiles are fresh, roast them on a hot grill for about 5 minutes on each side, or until they're evenly charred. You can also char them under the broiler. Let them cool. Remove the papery outer charred skin with your fingers and chop them up.
Fill a large saucepan with about 2 quarts of water, and bring it to a boil over high heat. Add salt if desired.
When the water is boiling add the pasta, and reduce the heat to medium high. Boil until the pasta is almost al dente. It should be slightly undercooked.
While the pasta is cooking, combine half of the evaporated milk, the 2 eggs, mustard, and Sriracha if using. Whisk well to combine.
Drain the pasta and add it back to the pot. Turn the heat down to low.
Add the butter to the pasta, and let it melt. Add the evaporated milk and egg mixture, and half of the shredded cheese. Stir to combine and let the cheese melt.
Add the remaining evaporated milk and the rest of the cheese. Stir everything well to combine.
Add the chopped Hatch chiles and mix well.
If desired, pour the mac and cheese into a casserole and sprinkle with bread crumbs. Place it under a hot broiler for a minute to let the crumbs toast.
Let the mac and cheese sit for about 10 minutes before serving. The sauce will tighten up as it cools.