Ingredients

The following ingredients have 4 Servings
  • 1 pound Delallo Macaroni
  • 3 tablespoons butter
  • 1 cup hatch green chiles (chopped)
  • 1 medium onion (peeled and chopped)
  • 1 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 8 ounces cream cheese
  • 1 pound shredded sharp cheddar cheese (off the block, not pre-shredded)
  • Salt and pepper
  • 1 cup chopped tomatoes
  • 2 chopped avocados
  • 1 cup chopped cilantro
  • 1 cup sour cream

Instruction

  • Place a large pot of salted water over high heat. Once boiling cook the pasta according to package instructions. Drain and set aside.
  • In the same pot, add the butter, chiles, and onions and saute over medium-high heat until the onions are softened. Whisk in the flour, followed by the milk. Once the mixture starts to simmer cut the cream cheese into cubes and stir in. Stir continuously, adding the shredded cheddar to the pot. Once the cheese sauce is smooth, add in the macaroni and turn the heat off. Stir to coat and salt and pepper to taste.
  • To Serve: Scoop the spicy mac and cheese into bowls and top with chopped tomatoes, avocado, cilantro and a dollop of sour cream.