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Stovetop Hatch Chile Mac and Cheese

Hatch chiles and creamy mac and cheese are a match made in heaven!
Course dinner
Cuisine American
Keyword cheese, pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 475kcal
Author Craving Something Healthy

Ingredients

  • 2 Hatch chiles, roasted, peeled and chopped or more to taste
  • 8 ounces small pasta macaroni, shells, orichiette
  • 2 tablespoons butter
  • 12 ounce evaporated milk regular or low fat
  • 2 large eggs
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt optional
  • 1 teaspoon Sriracha optional, if using mild chiles
  • 4 ounces Monterey Jack cheese grated
  • 8 ounces sharp cheddar cheese grated
  • 1/2 cup bread crumbs or panko

Instructions

  • 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.

Notes

Adapted from America's Test Kitchen

Nutrition

Calories: 475kcal | Carbohydrates: 37g | Protein: 25g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 136mg | Sodium: 456mg | Potassium: 408mg | Fiber: 2g | Sugar: 8g | Vitamin A: 896IU | Vitamin C: 33mg | Calcium: 588mg | Iron: 1mg