One Pot Hatch Chile Mac and Cheese
Ingredients
- 2 T butter
- 2 T flour
- 3 cups water
- 4 cups milk
- 16 oz (1 lb) shells
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- 5–6 hatch green chiles, roasted, peeled and seeds removed and diced (about 1 cup) *see notes
- 1– 1 1/2 tsp salt, to taste
- Pepper, to taste
- 4–5 cups shredded cheese (I used a combination of sharp white cheddar and sharp cheddar, but I think gouda and/or monterrey jack would both be delicious as well)
Instructions
- Melt butter in a large stock pot (I prefer using my Le Creuset Dutch Oven) over medium-high heat. Add flour and whisk together until combined. Stir for about 1 minute until it turns slightly golden. Whisk in 1 cup of water until smooth and once the mixture starts to bubble and thicken, gradually pour in remaining milk and water, continuing to stir until smooth.
- Add pasta shells to the pot, along with garlic powder, onion powder, paprika, cumin, salt and pepper. Bring to a boil then reduce heat to medium-low to maintain a simmer, and cook until pasta is al dente, about 10-12 minutes, stirring every few minutes.
- Once the pasta is cooked, remove from heat, and stir in the green chiles and cheeses until smooth and creamy. Adjust salt and pepper to taste and serve immediately.
Notes:
*I used freshly roasted hatch green chiles from Central Market here in Dallas, however, canned hatch chiles would work as well!
