Hatch Green Chili Bacon Mac & Cheese
THE SPICE GUY
4
10 minutes
15 minutes
Smoky, cheesy, and packed with bold flavor, this Hatch Green Chili Bacon Mac & Cheese takes comfort food to the next level. Creamy cheddar and Monterey Jack blend perfectly with the smoky heat of Hatch green chili and crispy bacon goodness. Whether served as a side or the star of the meal, this dish is guaranteed to bring the heat and satisfy every craving.
Ingredients
12 oz elbow macaroni
2 tbsp butter
2 tbsp flour
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
2 tbsp Hatch Green Chili Bacon Powder
1 tsp smoked paprika
1 Tsp Granulated Garlic
½ tsp black pepper
½ tsp salt (adjust to taste)
½ cup panko breadcrumbs (optional for topping)
2 tbsp melted butter (if using breadcrumbs)
Directions
Cook the pasta: Boil macaroni according to package instructions until al dente. Drain and set aside.
Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Add the liquid: Slowly whisk in milk and heavy cream, stirring constantly until thickened.
Melt the cheese: Lower heat and add cheddar, Monterey Jack, Hatch Green Chili Bacon Powder, smoked paprika, black pepper, and salt. Stir until smooth.
Combine: Add the cooked pasta to the cheese sauce, stirring to coat evenly.
Optional crispy topping: Mix panko breadcrumbs with melted butter and sprinkle over the mac & cheese. Broil for 2-3 minutes until golden brown.
Serve hot and enjoy that smoky, spicy, bacon-packed flavor!
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