Hatch Five Cheese Mac and Cheese
8 oz elbow macaroni cooked al dente
1/2 tbsp each of garlic powder, onion powder, seasoned salt, black pepper, cumin, smoked paprika
1 tbsp FCC Hatch Spice Blend
1/2 cup each sharp cheddar, bleu cheese, smoked Gouda, gruyere, and Monterey Jack cheese
1/4 cup bacon bits
1/2 cup FCC Pure Green Chile
12 oz can evaporated milk
2 tbsp butter
Cook the pasta, drain and set aside and melt the butter in the pan. Whisk egg and SLOWLY add to the pasta.
Warm the evaporated milk with spices. Do not boil. Add the cheeses one at a time, stirring in between. Pour cheese mixture into the pasta and transfer to an 8x8 baking pan or loaf pan.
Top with french fried onions.
Bake covered for 20 minutes at 350°. Uncover and bake for an additional 20 minutes.
Delicious comfort food!
Recipe by Julie Schultz from the Fresh Chile Cookin'! group on Facebook
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!