Spicy Green Chile Bacon Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
817 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Spicy Green Chile Bacon Mac and Cheese
Description
Spicy Green Chile Bacon Mac and Cheese features elbow macaroni baked in a rich sauce made from roasted poblano and Hatch chiles pureed with milk, onions, garlic, and chicken bouillon for added depth. Crisp cooked bacon adds smoky savoriness, while a blend of enchilado and sharp cheddar cheeses creates a creamy, cheesy base. A Parmesan and breadcrumb topping adds a golden, crunchy crust once baked. The chiles are carefully prepared by broiling and peeling to mellow heat and enhance flavor.
The overall texture balances tender pasta with a smooth cheese sauce and a crisp breadcrumb topping. The roasted chiles lend a distinctive mild heat and layered flavor, perfect for those who appreciate subtle spice without overwhelming heat. Baking the dish melds all components and develops a lightly crusty top.
This mac and cheese pairs well with simple sides or greens to counterbalance the richness. It can be served as a comforting main course or side dish. The recipe suggests seasoning pasta water with bouillon and aromatics to boost flavor, and notes on making-ahead include assembling the casserole in advance and refrigerating or freezing before baking, making it a practical choice for meal prep or busy weeknights.
Ingredients
- 8 lices Bacon cooked and chopped
- 1 poblano pepper
- 3 to 4 hatch chile pepper or Anaheim chile pepper
- 2 chicken bouillon cubes divided
- 1 white onion quartered and divided, large
- 2 garlic divided, cloves
- 1 cup milk
- 16 ounces elbow macaroni small
- 2 tablespoons butter
- 2 ½ cups enchilado cheese or Muenster
- 1 cup cheddar cheese shredded sharp
Topping:
- ½ cup Parmesan Cheese shredded
- ½ cup bread crumbs
Instructions
- Turn the broiler to high. Set poblano and Hatch chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds. Chop the Hatch chiles and set aside.
- Preheat oven to 350 degrees F.
- Place roasted poblano in a blender along with 1 bouillon cube, 1/4 of the onion, 1 garlic clove, and milk. Puree mixture until smooth.
- Bring a large pot of water to a boil. Add 1 bouillon cube, half of the onion, and 1 garlic clove. Cook the pasta according to the box directions. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
- Meanwhile, add butter to a large oven-safe skillet set over medium heat. When it foams, add remaining onion (finely diced) and sauté until truculent for about 2 minutes and then pour in the creamy sauce mixture. Cook for about 2 minutes, stirring it occasionally.
- Add the pasta to the pot and add enchilada cheese, cheddar cheese, chopped Hatch chile, bacon, and gently combine for about 2 minutes until cheese melts.
- In a small bowl combine parmesan cheese with bread crumbs.
- Sprinkle the breadcrumb mixture on top of the macaroni and cheese.
- Transfer skillet to oven and bake until browned and bubbly, about 20 to 25 minutes.
Notes
- For better melting, grate your own cheese instead of using pre-grated varieties that contain anti-caking agents.
- Removing seeds and membranes from chiles reduces spiciness by removing the main source of capsaicin.
- Season the pasta cooking water with bouillon cubes and aromatics to enhance the noodles' flavor.
- Cook pasta to just al dente, as it will continue cooking in the oven with the sauce.
- Prepare the casserole up to the baking step ahead of time; it can be refrigerated for up to 3 days or frozen for up to 3 months. When ready, add the breadcrumb topping and bake as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 817 kcal
% Daily Value*
| Calories | 817kcal | 41% |
| Carbohydrates | 71g | 24% |
| Protein | 36g | 72% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 109mg | 36% |
| Sodium | 1253mg | 52% |
| Potassium | 432mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 20mg | 22% |
| Calcium | 663mg | 66% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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