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New Mexico Hatch Chile Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Green Chile Mac & Cheese with New Mexico Hatch Chile Infused Olive Oil Blend

Creamy, cozy mac and cheese gets a bright Southwest kick from roasted green chiles and the bold flavor of New Mexico Hatch Chile Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Foods, Dinner, Side Dishes
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces elbow macaroni
  • 3 tablespoons New Mexico Hatch Chile Infused Olive Oil Blend
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 can 4 ounces diced green chiles, drained
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Equipment

  • 1 Large pot For boiling the pasta
  • 1 large saucepan For the cheese sauce
  • 1 whisk For the roux and milk
  • 1 set Measuring cups For dry and liquid ingredients
  • 1 set Measuring spoons For seasoning
  • 1 9-by-13-Inch Baking Dish For assembling and baking
  • 1 Wooden spoon For folding pasta and cheese

Method
 

Instructions
  1. 1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
  2. 2. Bring a large pot of salted water to a boil and cook the macaroni until just al dente, then drain and set aside.
  3. 3. In a large saucepan over medium heat, warm the New Mexico Hatch Chile Infused Olive Oil Blend and butter until melted.
  4. 4. Whisk in the flour and cook for 1 minute to form a smooth roux.
  5. 5. Slowly whisk in the warm milk and cook, stirring often, until the sauce thickens enough to coat the back of a spoon.
  6. 6. Stir in the salt, black pepper, garlic powder, and onion powder.
  7. 7. Remove the pan from the heat and add the cheddar and Monterey Jack, stirring until smooth and creamy.
  8. 8. Fold in the cooked macaroni and drained green chiles until everything is evenly coated.
  9. 9. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  10. 10. Combine the panko, Parmesan, and parsley, then sprinkle the topping evenly over the pasta.
  11. 11. Bake for 20 to 25 minutes, until bubbling around the edges and golden on top.
  12. 12. Let it rest for 5 minutes before serving so the sauce settles nicely.

Notes

Use freshly shredded cheese for the smoothest sauce. The bake is best served soon after resting, while the top is crisp and the center is creamy. If you want a little more color, let the top brown for the last 2 minutes of baking.

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