Smoky Hatch Chile Mac and Cheese
By: McCormick Kitchens
Made With:
Prepared with three varieties of cheese and a generous amount of McCormick® Crushed Hatch Chile Pepper, this homemade mac ‘n cheese is a delicious balance of cheesy and creamy with distinctively smoky hatch chile heat.
Prepared with three varieties of cheese and a generous amount of McCormick® Crushed Hatch Chile Pepper, this homemade mac ‘n cheese is a delicious balance of cheesy and creamy with distinctively smoky hatch chile heat.
Key products
Instructions
- Preheat oven to 375°F. Cook pasta in large saucepot as directed on package for al dente. Drain well. Set aside.
- Melt butter in same saucepot on medium-low heat. Once melted, whisk in flour, salt and Hatch Chile Flakes; cook and stir 2 minutes. Gradually add half-and-half, whisking constantly. Bring to simmer. Reduce heat to low.
- Stir in 1 1/2 cups each Cheddar and Monterey Jack cheeses and pepper Jack cheese. Remove from heat. Stir until melted and smooth. Add cooked and drained pasta to cheese sauce mixture, stirring gently to mix. Pour mixture into lightly greased 13x9-inch baking dish. Sprinkle with remaining shredded cheeses. Set aside.
- For the Topping, mix all ingredients in small bowl. Sprinkle evenly over top of mac and cheese.
- Bake 30 minutes until bubbly and top is lightly browned. Let stand 10 minutes before serving.
