There’s a restaurant in town that used to serve this very dish which my husband ordered without fail. Then one day we went in & it was no longer on the menu. He asked about it, the kitchen obliged, & he was happy, but that was a one time occurrence.
We were at the grocery store last week when we saw this brand of chile showcased & we instantly had the same idea: let’s try to recreate the macaroni & cheese at home using this. What’s the worst that could happen?
Turns out it was the best thing that could happen because it was spot on! We both took a bite & realized I’d nailed it. Victory!
1/2 lb large pasta, I used shells
2 tbsp butter
2 tbsp flour
2 cups milk
8 oz Pepper Jack cheese, shredded & divided
8 oz Colby Jack cheese, shredded & divided
1 1/2 cups rotisserie chicken, chopped or shredded
S & P, to taste
12 oz hot hatch green chile, divided
Preheat oven to 350 degrees. Boil pasta according to package directions, 2 or 3 minutes less, for al dente. Drain; set aside.
In a large pan, over medium heat, melt the butter, whisk in the butter, & stir constantly for a minute. Pour in the milk & stir constantly until sauce thickens. Remove from heat & add small amounts of cheese at a time, reserving a 1/2 cup each of the Pepper Jack & Colby Jack, until melted. Season with S & P. Add 1/2 cup of the green chile, cooked pasta, & chicken. Stir to incorporate. Transfer to a large cast iron skillet. Pour the remaining green chile along the perimeter of the skillet & add remaining shredded cheeses to the top, spreading to the chile. Bake for 30 – 35 minutes.
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