Hatch Green Chile Macaroni and Cheese

This rich, creamy, stovetop macaroni and cheese is seasoned with Hatch green chiles and topped with crispy crackers, it's divine!

Course Pasta, Potatoes, Rice & Grains

Prep Time 20

Cook Time 45

Total Time 1 5

Servings -6

Calories 1001kcal

Author Creative Culinary

Ingredients

For Topping

¾ sleeve coarsely crumbled crackers Ritz style
1 Tbsp Butter

For Macaroni and Cheese

3 cups uncooked macaroni
2 eggs
2 cups milk
10 oz. ricotta cheese
½ cup sour cream
½ cup mayonnaise
8-10 oz. Mexican Shredded cheese grated
¼ to ½ cup coarsely chopped Hatch Green Chiles roasted and cleaned
Salt and pepper to taste

Instructions

To make the crumb topping, melt the butter in a medium saucepan until melted. Add the crumbs and cook on medium heat until just toasted; 4-5 minutes.
Cook macaroni as directed until just al dente; drain and set aside.
Lightly grease the inside of an oven proof baking dish.
Beat eggs until combined and add milk, ricotta cheese, sour cream, mayonnaise and Mexican cheese blend and stir until thoroughly combined. Add macaroni and chopped Hatch green chiles and mix until well blended.
Pour mixture into the baking dish and bake at 350 degrees for 30-35 minutes. (See
Taste and adjust seasoning with salt and pepper.
Let stand 5 minutes. Top with the toasted bread crumbs and serve.

Notes

The amount of Hatch chiles varies depending on the heat of your chiles and your taste. I liked mine with a lot of them but cooked this recipe with a minimal amount to insure it would satisfy all palates and then served it with a a bowl of chopped chiles on the side for those who wanted a stronger flavor.

We also like our mac and cheese to be saucy but if you prefer yours firmer; bake an additional 30 minutes.

Nutrition