Ingredients

The following ingredients have 4 Servings
  • 4 tbsp Hatch peppers (roasted and diced)
  • ½ cup milk or cream
  • 4 tablespoons butter (divided)
  • 2 tablespoons flour
  • 1 1/2 cup mixed cheeses (shredded (I used sharp cheddar and aged white cheddar))
  • 8 ounces macaroni
  • ½ cup bread crumbs

Instruction

  • Melt 1 tbsp butter in a sauce pan, then add 2 tbsp Hatch peppers. Cook until peppers start to break down a little, then add milk and cook until heated through, being careful not to let it curdle. Cool, then blast in a blender until smooth.
  • Preheat oven to 350°F. Cook pasta according to package. Drain, rinse with cool water, and return to original pot.
  • Melt 2 tbsp butter in a saucepan, then add flour to form a roux. Add blended mixture, the other 2 tbsp peppers, a shake of salt and pepper, and heat through.
  • Meanwhile, melt 1 tbsp butter in microwave and mix with bread crumbs. You can omit the butter here if you want, I’ve found it tastes just as good.
  • Add cheeses to sauce, turn off heat, and stir constantly until cheese is completely melted. Pour into pasta and mix thoroughly, then pour into a greased 8x8 baking dish. Scatter bread crumbs over the top and bake for about 25 minutes, until the cheese is nice and bubbly.