Spicy Green Chile Mac And Cheese
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Yields 8 Servings
- 1 lb. Delallo Macaroni
- 3 Tb. butter
- 1 cup hatch green chiles, chopped
- 1 medium onion, peeled and chopped
- 1 Tb. all-purpose flour
- 2 1/2 cups whole milk
- 8 oz. cream cheese
- 1 lb. shredded sharp cheddar cheese (off the block, not pre-shredded)
- Salt and pepper
- 1 cup chopped tomatoes
- 2 chopped avocados
- 1 cup chopped cilantro
- 1 cup sour cream
- Place a large pot of salted water over high heat. Once boiling cook the pasta according to package instructions. Drain and set aside.
- In the same pot, add the butter, chiles, and onions and saute over medium-high heat until the onions are softened. Whisk in the flour, followed by the milk. Once the mixture starts to simmer cut the cream cheese into cubes and stir in. Stir continuously, adding the shredded cheddar to the pot. Once the cheese sauce is smooth, add in the macaroni and turn the heat off. Stir to coat and salt and pepper to taste.
- To Serve: Scoop the spicy mac and cheese into bowls and top with chopped tomatoes, avocado, cilantro and a dollop of sour cream.