It’s summer so let’s have Mac & Cheese with Green Chile! My wife made me a wonderful dinner last night which included good old Mac & Cheese. Mac & Cheese was a staple in our family when I was I kid. My Mom used to serve it with hamburger mixed in or just by itself as a side dish. And you know what, I miss it and I still love it! We hope you enjoy the recipe below.
Summer Green Chile Mac & Cheese Recipe!
2 tablespoons flour
2 tablespoons butter
1 pint whole milk
1/2 cup shredded sharp cheddar cheese
1/4 cup shredded white Monterey Jack cheese
1/4 to 1/2 cup diced Hatch Green Chile
5 cups cooked (al dente) elbow noodles
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
In a large saucepan over medium heat, melt the butter, add flour, stir and cook for about 5 minutes. Add the milk (this is a bechamel sauce) and bring to a simmer and stir frequently for another 5 minutes. Turn off heat and whisk in cheeses, salt, black pepper, whisk until cheese is melted and mixture is well combined. Slowly stir in your cooked elbow noodles, then add the chopped green chile. Add milk to loosen mixture if necessary. Serve immediately.
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