New Twist To An Old Classic
If there is nothing more that I love – it is getting creative in the kitchen. I adore mixing up old favorite recipes with new ingredients to add an incredibly creative twist. One of my families all-time favorite recipes is homemade macaroni and cheese. I’ve made it for family and friends many times and the kids always gobble it up. This time around I was inspired by the local roasted hatch chile events to create a new twist to my families favorite homemade recipe. This recipe for Roasted Hatch Chile Macaroni and 3 Cheese is insanely delicious.
Roasted Hatch Chile Macaroni and Cheese Recipe
2 cups macaroni noodles – prepared according to package directions
3 roasted hatch chiles
2 cups Sharp Cheddar Cheese – shredded
1 cup Monterrey Jack Cheese – shredded
4 ounces Fontina Cheese – shredded
3 Tablespoons of Salted Butter
2 Cups of Whole Milk
4 Tablespoons of Flour
1/4 cup of White Onion – finely chopped
Salt and Pepper to Taste
1/4 cup Panko bread crumbs
1 Tablespoon Olive Oil
If you are unable to get pre roasted hatch chiles from your local grocery store, you can roast your own Hatch Chiles at home. Roast your hatch chiles over an open flame until blackened. I used my gas oven’s broiler and turned the chiles every 2-3 minutes until fully blacked. It took about 7-8 minutes to fully blacken. Place the hot and blackened chiles into a freezer bag. Leave in the bag for 1 hour to soften and cool down. Remove the outer skin of the hatch chile, slice open and remove the seeds. The more seeds left on the chile’s the hotter your macaroni and cheese will end up being.
Cook the macaroni noodles according to the package directions for an “al dente” pasta. While the noodles are cooking shred your sharp cheddar cheese, Monterrey jack cheese and fontina cheese. In a large saucepan melt the butter and sauté the chopped onion until softened. Then whisk in the flour one tablespoon at a time. This will create a thick paste like substance. Slowly whisk in the whole milk and stir constantly. Continue cooking on a medium low flame until milk mixture is thickened. You’ll want a thickened liquid but not as thick as gravy. Slowly stir in the cheeses until melted. Add your roasted hatch chiles and stir. Let the mixture cook for 3-4 minutes until all the flavors marry nicely. Add the macaroni noodles and stir gently. Pour the macaroni into a buttered casserole dish. Mix panko bread crumbs with olive oil and sprinkle on top of macaroni. Cook at 350 degrees for 15-20 minutes.
Step-By-Step In Pictures
The roasted hatch chiles create a really fantastic flavor in this extra cheesy macaroni and cheese recipe that is truly remarkable. It’s my new favorite! And I know you’re going to love it. We picked up the majority of the ingredients for our roasted hatch chile macaroni and cheese recipe at our local market.
Don’t forget to check out our Classic Homemade Macaroni and Cheese Recipe too!