Ingredients

The following ingredients have 5 Servings
  • 5 hatch chiles
  • 2 cups elbow macaroni
  • 2 tablespoons unsalted butter
  • 1/2 yellow onion (diced)
  • 4 tablespoons all purpose flour
  • 2 cups whole milk
  • 3 cups shredded jack cheese
  • 4 ounces cream cheese
  • salt
  • 1/4 cup panko bread crumbs
  • 1 tablespoon olive oil

Instruction

  • Turn on your oven broiler. Place chilies on a baking sheet 6 inches away from the broiler. Broil 4 - 5 minutes on each side or until skin has started to blister and blacken. Place chiles into a paper bag, close and let set for 15 minutes. After 15 minutes, peel away the skin of the chiles and remove the stem and seeds. The more seeds you leave the spicier the mac n' cheese will be. Dice the chiles.
  • Preheat oven to 350 degrees.
  • Bring a large pot of water to boil. 7 - 8 minutes or until al dente. Drain.
  • While pasta is cooking, melt the butter in a large pot over medium heat. Add in onions. Cook just until softened about 3 minutes. Whisk in flour. Allow to cook for 1 minute. Slowly whisk in milk.
  • Once milk has warmed, add in the jack and cream cheeses. Cook until melted. Fold in macaroni and roasted chiles. Season to taste with salt.
  • Pour macaroni and cheese into a 2 quart casserole dish. In another bowl combine panko and olive oil. Sprinkle over the macaroni and cheese. Bake in the preheated oven for 15 minutes or until the edges are bubbly. Turn on the broiler and broil for 2 minutes or until the bread crumbs turn golden. Serve hot.