Hatch Chile Mac 'N' Cheese

Better Homes & Gardens Magazine May 2021, p. 92

Kosher salt

1 lb. elbow macaroni or other short pasta

2 tsp. grapeseed or canola oil

4 Tbsp. unsalted butter (1/2 stick)

1 large shallot, finely chopped (about ½ cup)

1 small onion, finely chopped (1/2 cup)

6 garlic cloves, minced

2 Tbsp. minced jalapeno chile (seeded, if desired)

4 Tbsp. all-purpose flour

4 cups whole milk, warm

2 cups freshly grated Monterey Jack cheese (8 oz.)

½ cup freshly grated pepper jack cheese (2 oz.)

3 4-oz. cans diced Hatch green chiles, drained

1 tsp. dried Mexican oregano

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 7 to 9 minutes. Drain, transfer to a large bowl, and toss with the oil to keep macaroni from sticking.

In a large saucepan melt butter over medium. Add shallot, onion, garlic, and jalapeno; cook, stirring until softened, about 3 minutes. Stir in flour and cook until toasty, about 2 minutes.

Slowly pour in warm milk, whisking constantly. Bring to a simmer and cook, stirring frequently, until sauce begins to thicken, 3 to 5 minutes. 

So much going on in here!

Add the cheeses in two additions and stir until melted. The sauce will start to thicken to the consistency of queso.

Remove pan from heat and stir in green chiles, oregano, a pinch of salt, and some freshly ground black pepper. Add macaroni and stir until well coated. Serve immediately.

Served with some nice Rutabaga Puree.

My Rating: 4/5 "I thought this was gonna have the fire of a thousand suns, but it really just has a solid mac 'n' cheese flavor with some bite on the back end. It's certainly memorable, though, and a refreshing change from the same ol' baked stuff with the cracker crumbs on top. Be aware that the recipe makes a TON, so make it for company or be ready for leftovers!"