Grownup Mac & Cheese with Green Chile

Grownup Mac & Cheese

I grew up with Mac & Cheese. When I think of Mac & cheese I always think of summer.
A really simple dish but it always felt special when my Mom would make it.  Here is the grown up version from our friends at Hatch Chile Express.  Please to enjoy!

Makes about 4 Servings
Cook Time 30-45 Minutes


4 cups uncooked macaroni noodles
1 12 oz package of bacon
1 small onion diced
16 ounces Hatch Green Chile
1/4 cup butter
1 pint whipping cream 2 cups
8 oz sharp cheddar cheese cubed
8 oz pepper jack cheese cubed
1 tbsp flour


Bring a large pot of water to a boil. Add noodles, and cook according to directions on the package. When totally cooked, rinse and drain and set aside. Meanwhile, in large skillet, fry the bacon and diced onion over medium heat until the bacon is crispy. Transfer the bacon to a paper towel and the onion to a separate bowl. Blot off excess grease from the bacon with a second paper towel, then crumble the bacon into a second bowl. Combine the butter and whipping cream in a large sauce pan and heat through over low heat until the butter has melted. Add the sharp cheddar and pepper jack cheese cubes then stir consistently. Once all the cheese has melted, stir in Flour and mix well. Stir in the Hatch Green Chile and increase heat bringing the sauce to a boil and remove from heat. Combine the macaroni noodles, half the bacon, onions, and cheese sauce; stir until the pasta is evenly coated. Serve immediately, garnished with the remaining crumbled bacon.

Click here to go to the Green Chile page

Published with expressed permission from Hatch Chile Express.

A Grits and Green Chile Recipe!

A Grits and Green Chile Recipe!

This recipe comes from the MJ’s Kitchen website. MJ has lived in New Mexico for over 40 years. She has a wonderful website full of recipes!  MJ says, “Grits and Green Chile is the ultimate fusion of southern and New Mexico cuisine. It’s creamy, spicy, and cheesy, and a definite comfort food. It takes about 15 minutes to make and has only 5 ingredients, two of which are water and salt. You can’t make an easier or more comforting breakfast, lunch or dinner. With this dish, I have turned many people who disliked grits into grits lovers!”


3 cups water
1/4 tsp. salt
3/4 cup quick-cooking grits* (not instant!)
1/2 cup grated cheddar cheese*
1/4 to 1/2 cup chopped green chile* (the amount depends on the heat of the chile and how much heat you want)
1 overeasy or sunnyside up egg per person (optional)


Bring the water with salt to a boil. SLOWLY whisk in the grits. Reduce heat to low and cover. Whisk every 1 minute or so to prevent lumping and sticking to the pot.  Once the grits have thickened, stir in the cheese and the Green Chile.  Cook for another 1 minute, stirring. Remove from heat and pour into bowls.  If desired, top your bowl of grits with a fried egg.
Increasing the recipe – As with polenta, if you want to increase or decrease the recipe just work with a ratio of 1/4 cup uncooked grits to 1 cup water.

Click here to go to the Green Chile Page

Recipe provided with permission from MJ’s Kitchen!
Click to go to the MJ’s Kitchen website!

Baked Penne & Green Chile

Baked Penne & Green Chile

Baked Penne & Green Chile


2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
One 15-ounce (425-g) can crushed tomatoes
One 4-ounce (115-g) can diced green chiles, drained
2 cups (230 g) shredded sharp Cheddar or Mexican blend cheese
1 heaping tablespoon Dijon mustard
Salt and pepper
1 pound (455 g) penne or ziti
1 cup (100 g) freshly grated Pecorino or Parmesan cheese.


Preheat the oven to 500°F (260°C), with a rack in the middle position. Bring a large pot of water to a boil over high heat. Meanwhile, in a 13 by 9-inch (33 by 23-cm) baking dish, stir together the milk, cream, tomatoes, chiles, Cheddar, and mustard. Season with 1 teaspoon salt and some pepper, then set the tomato mixture aside.

When the water boils, season it generously with salt; it should taste like seawater. When it returns to a boil, add the pasta, quickly stir to separate the noodles, then cover the pot. When the water returns to a boil again, uncover and boil the pasta until very al dente, stirring occasionally.

Drain the pasta thoroughly, then pour the noodles on top of the tomato mixture and toss to combine. Gently “shake” the dish to distribute the ingredients, then top evenly with the Pecorino.*
Bake until bubbling and lightly browned, about 12 minutes. Let rest for 5 to 10 minutes before serving.

Make Ahead

Prepare to * without preheating the oven, then keep, covered, in the refrigerator for up to 3 days or in the freezer for up to 1 month. Bake, covered, at 350°F (175°C) until hot, about 30 to 60 minutes (if frozen), uncovering for the last 10 minutes or so.


Serve hot or warm. It will keep, loosely covered, in a 200°F (90°C) oven for up to 2 hours.