Roasted Hatch Chile Mac and Cheese
- 1lb short pasta
- 3 tbsp butter
- 3 tbsp flour
- 1 cup 505 Southwestern Hatch Valley Green Chile
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 3 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded monterey jack cheese
Cook pasta according to directions, drain and set aside.
In a pot, melt butter over medium heat. Add in flour and stir. Slowly pour in milk, whisking continuously until smooth. Add in 505SW Hatch Valley Green Chile, salt, pepper, garlic powder and cumin. Cook for 1-2 minutes.
Stir in shredded cheese and whisk until smooth. Remove from heat and stir in cooked pasta until fully coated.
Pour mac and cheese into a baking dish. Top with an additional handful of shredded cheese and bake at 375 for 15-17 minutes.