Рецепт Classic Mac and Cheese with Famous Hatch Green Chiles
Hatch chiles are in the house and in this creamy Classic Mac ‘n Cheese with Green Chiles recipe. Use my easy tips for roasting fresh chiles at home and keeping chiles “family friendly” for all of your favorite Southwest recipes.
Hatch chiles are the only way to tell that fall has come to the Southwest. They flood the farmer’s markets and produce sections filling the air with their “prickly” aroma hinting of spicy things to come.
I know, I know, “That’s just a green chile,” you say. ”No big deal, nothing to write home about… ” until you throw one on the grill. Then, just stand back and smile. That prickly aroma will fill the neighborhood and bring your family home for dinner.
If you are new to Hatch chiles, don’t be scared! Treat them just the same way your treat any fresh chile. If you roast chiles… roast them. If you stuff chiles… stuff them. Use them in any of your recipes that call for green chiles. Just remember, even though they look just like an innocent little Anaheim green chiles, they are much hotter and should be handled with a little, well… a little respect.
Hatch chiles fall on the “hotter” side of Sandy’s Chile Hot-O-Meter. They are just above the Anaheim chile and under the Serrano chile… sort of tied with a hotter jalapeno. Hatch chiles are larger and have a “grassier” flavor than jalapenos. You will love them!
This Classic Mac ‘n Cheese with Hatch Chiles Recipe is the perfect recipe to get your family started on Hatch chiles. The creamy, cheesy sauce will cut the heat and tame the chiles.
I’ve got some great tips for roasting chiles at home and how to keep Hatch chiles family friendly and ready to use in all for your favorite Southwest recipes.
Tips: Preparing Hatch Chiles
Be sure to keep your hands away from your eyes, nose (and other openings) when handling Hatch chiles.
You may want to use disposable food preparation gloves.
When roasting a lot of Hatch chiles at the same time over a grill, stand back. Don’t inhale the aroma all at once.
If you roast chiles in the oven, stand back when opening the door, just in case.
To reduce the heat of the chile, remove all of the seeds and stems as well as the membranes that run down the inside of the chiles before chopping them. This is were the most heat is.
Tips: Especially for Families
To reduce the heat of the chile, remove all of the seeds and stems as well as the membranes that run down the inside of the chiles before chopping them. This is were the most heat is.
Only use Hatch chiles in one half of the dish and mild, canned green chiles in the other half.
If you cook the two mixtures together in the same dish, be sure to mark the “hot side” so you don’t forget which is mild and which is hot.
Separate the hotter chile mixture into a separate dish, entirely.
Serve with warm flour tortillas or soft bread. The bread will help to “neutralize” the capsaicin on the tongue.
Milk will help with the heat so, encourage drinking milk, not water, soda or tea type beverages with the chile.
Most importantly, have fun with Hatch chiles! Don’t scare your kids, they may be brave enough to try the “hotter” side of the casserole. Remember, you can always substitute the chiles with Anaheims or the darker, milder poblanos. Of course, there are the fast and easy canned green chiles.
This Classic Mac ‘n Cheese with Hatch Chile Recipe is straight out of the Melissa’s Hatch Chile Cookbook. I know one of Melissa’s Produce representatives and I know the company prides itself on providing fresh and healthy produce to families through out the country so, I jumped at the chance to try their new Hatch Chile Cookbook. (Cookbook was provided free of charge by Melissa’s Produce)
I made this recipe exactly as written in their cookbook and even used my timer to keep track of the recommended cooking times. The mac ‘n cheese was delicious and surprisingly mild. It is a healthy, less cheesy version of mac and cheese so I know you will love it for your family. Please feel free to increase the amounts of milk, cheese and other sauce ingredients if you like your mac and cheese a little “cheesier” than the photos above. Melissa’s won’t mind.
Classic Mac ‘n Cheese with Hatch Chiles
Author: Sharon Hernandez and Chef Ida Rodriguez
Recipe type: Side Dish
Cuisine: American Southwest
Serves: 6 to 8
- 3 tablespoons unsalted butter or margarine
- ¼ cup finely chopped onion
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups whole milk
- 2 cups shredded mild cheddar cheese, divided
- 2 cups elbow macaroni, cooked and drained
4 Hatch Chiles, roasted, peeled, stemmed, seeded and chopped
Preheat the oven to 350 degrees.
Melt the butter in a medium saucepan over medium heat. Cook the onion in the melted butter for 5 minutes, or until tender. Stir in the flour, salt, and pepper. Gradually add the milk and cook, stirring occasionally, until thickened, 7 to 10 minutes.
Remove the milk mixture from the heat. Add 1½ cups of the cheese and stir until the cheese is melted.
Combine the cheese sauce with the cooked macaroni and chiles. Mix well. Transfer the macaroni to a 1½-quart casserole and top with the remaining cheese. Bake 30 minutes or until the cheese is bubbly and lightly browned.
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Hurry and grab a bunch of Hatch chiles from your grocery store before they are gone!
Leave a comment on this post or on Facebook to let me know how you like the chiles. And yes, you can substitute regular green chiles if you must, let me know what type you used.
—posted by Sandy
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