Green Chile Mac n Cheese

1 ½ cups Chopped Hatch Green Chile
1 pound elbow macaroni
1/2 cup unsalted butter
3 cloves garlic, grated
1 tsp. Los Chileros Mexican Oregano
1/4 cup flour
2 1/4 cups whole milk, slightly warmed
8 ounces cream cheese, room temp
2 cups shredded pepper jack cheese
1 cup shredded sharp cheddar cheese
1/2 cup shredded Oaxaca cheese
1 teaspoon ground mustard
Kosher salt to taste

Cook noodles al dente according to package directions.  Strain the pasta and rinse with cold water to stop cooking.
Add milk to a small saucepan on low heat, until warmed through.
While the noodles are cooking, heat a large skillet over medium heat and melt the butter. Add the garlic, green chile, and oregano. Cook for a few minutes until the garlic has softened.
Add the flour to the butter and whisk to form a smooth roux. Continue to cook and whisk for about 3-4 minutes until the roux is a light-brown color. Slowly pour in the warmed milk, about 1/2 cup at a time, while whisking to form a smooth sauce. Make sure the sauce does not boil, it needs to stay at a low simmer.
Lower temperature and start to add in the cream cheese, a little at a time, gently whisking until completely melted before adding more. Do the same for the rest of the cheeses and the ground mustard, whisking and adding in a little at a time until the sauce is melted and smooth. Remove the skillet from the heat.
Add in the cooked pasta a little at a time, folding it into the green chile cheese sauce.
Top with additional green chile if desired

Click here for Frozen Chopped Hatch Green Chile

Click here for Los Chileros Mexican Oregano

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