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- For the Macaroni and Cheese:
- 16 ounces cavatappi pasta (or shaped pasta of your choice)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 6 ounces sharp cheddar cheese, shredded (about 1½ cups)
- 6 ounces smoked gouda cheese, shredded (about 1½ cups)
- Salt and pepper, to taste
- 5 Hatch chiles, roasted, seeded and finely chopped
- For the Topping:
- 2 ounces sharp cheddar cheese, shredded (about ½ cup)
- 2 ounces smoked gouda cheese, shredded (about ½ cup)
- 4 tablespoons unsalted butter, melted
- 1 cup plain breadcrumbs
View Full Recipe at Brown Eyed Baker
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