Ingredients

The following ingredients have 5 Servings
  • 3/4 sleeve coarsely crumbled crackers (Ritz style)
  • 1 Tbsp Butter
  • 3 cups uncooked macaroni
  • 2 eggs
  • 2 cups milk
  • 10 oz. ricotta cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 8-10 oz. Mexican Shredded cheese (grated)
  • 1/4 to 1/2 cup coarsely chopped Hatch Green Chiles (roasted and cleaned)
  • Salt and pepper to taste

Instruction

  • To make the crumb topping, melt the butter in a medium saucepan until melted. Add the crumbs and cook on medium heat until just toasted; 4-5 minutes.
  • Cook macaroni as directed until just al dente; drain and set aside.
  • Lightly grease the inside of an oven proof baking dish.
  • Beat eggs until combined and add milk, ricotta cheese, sour cream, mayonnaise and Mexican cheese blend and stir until thoroughly combined. Add macaroni and chopped Hatch green chiles and mix until well blended.
  • Pour mixture into the baking dish and bake at 350 degrees for 30-35 minutes. (See
  • Taste and adjust seasoning with salt and pepper.
  • Let stand 5 minutes. Top with the toasted bread crumbs and serve.