Four Cheese Mac and Cheese with Hatch Chiles
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
10 servings
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Four Cheese Mac and Cheese with Hatch Chiles
Description
The dish begins by roasting and draining Hatch chiles, then slicing them to incorporate into the cheese sauce. A roux is made by melting butter and cooking flour without browning, which is essential to avoid a raw flour taste. Milk is gradually added to prevent lumps, stirring continuously to create a smooth base. Once the sauce begins to thicken, grated cheeses are mixed in, melting into a rich, velvety cheese sauce enhanced by seasoning with salt, white pepper, and a dash of nutmeg.
The cooked pasta is combined with this cheese sauce and chiles, making a vibrant and flavorful mac and cheese with a complex cheese blend and a subtle spicy kick. The dish's texture is creamy and cohesive, with small chunks of roasted chile adding occasional bursts of flavor and heat.
Gradually adding milk is crucial to prevent lumps in the sauce. If lumps occur, an immersion blender can be used to re-smooth it. This recipe highlights how a classic comfort dish can be elevated by incorporating regional chiles and multiple cheeses.
Ingredients
- ¼ cup butter
- ⅓ cup all-purpose flour
- 4 oz White Cheddar Cheese grated, good quality
- 3 oz havarti cheese grated, good quality
- 2 oz gouda cheese grated, good quality
- 1 oz swiss cheese grated, good quality
- ¾ tsp salt
- 3 cups milk whole
- ⅛ tsp white pepper to taste
- ⅛ tsp nutmeg (a dash)
- 4 to 8 Hatch green chiles roasted (your choice of heat level)
- 1 lb pasta made in Italy, good quality
Instructions
- Place the Hatch chiles in a sieve or colander so the liquid drains out, then slice into small pieces.
- Start making the cheese sauce, but if the pasta water comes to a boil before you add the cheese to the sauce you are making, turn it down.
- Melt the butter in a medium sized pan over medium heat, then add the flour and stir well. Continue to cook while stirring for about 3 to 4 minutes, but do not let it brown. (Cooking the flour well is important because the sauce will have a “raw-flour” taste if it isn’t cooked long enough.
- Have the milk closeby in a jug that is easy to pour from, and add a little drop of milk. The milk should sizzle and steam immediately, if it doesn’t, turn up the heat a little. Once the milk does sizzle, begin adding a little at a time, and stirring quickly to keep the sauce smooth. Start with about 2 tablespoons of milk, then 2 more, then a little more each time. Once the sauce begins to form, you can add more milk each time. Just make sure all the milk has been absorbed after each addition, before adding more.
- Once the sauce is finished, add salt, nutmeg and white pepper to taste, and lower the heat.
- At this point, cook the pasta.
- Stir the white sauce so it doesn’t stick. Now, add the grated cheeses to the white sauce, and stir until it is melted, adjusting the heat if necessary. Stir constantly or it will stick.
- Add the sliced Hatch chiles and stir well
- When the pasta is ready (al dente), drain and return to the pot. Add HALF of the cheese sauce, if you made the full recipe. Serve hot!
- Don't forget to freeze the other half of the cheese sauce.
Notes
- Add milk gradually when making the white sauce to avoid lumps; if lumps form, use an immersion blender to smooth the sauce.
- Roast and drain Hatch chiles before slicing to incorporate their smoky flavor and heat.
- Cook the flour and butter mixture without browning to prevent raw flour taste in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 380kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 492mg | 21% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 497IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 298mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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