4.9 from 222 votes
Four Cheese Mac and Cheese with Hatch Chiles
A spicy, four cheese, creamy mac and cheese recipe that will make you swoon!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 servings
Calories: 380 kcal
Course:
Main Course
Cuisine:
American
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 whole milk
- 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.
Cup of Yum
Notes
- The secret to not having lumps in white sauce is to gradually increase the amount of milk you add each time; if you add too much at once, especially early on, chances are you will end up with lumpy sauce (which is completely reparable with an immersion blender!)
Nutrition Information
Serving
1
Calories
380kcal
(19%)
Carbohydrates
42g
(14%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
492mg
(21%)
Potassium
240mg
(7%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
497IU
(10%)
Vitamin C
2mg
(2%)
Calcium
298mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 380
% 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.