Hatch Chili Macaroni And Cheese Food

CHILI MACARONI AND CHEESE

Steps:

• In a Dutch oven, cook beef, onion and peppers over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 8-10 minutes; drain. Transfer to a 7-qt. slow cooker. Stir in tomatoes, beans, chili powder and cumin. Cook, covered, on low until flavors are blended, 5-6 hours., Meanwhile, cook macaroni according to package directions; drain. Add to slow cooker. Stir in cheese until melted. If desired, serve with sour cream and additional cheese.

HATCH CHILI MACARONI AND CHEESE

Steps:

• Preheat oven to 350F and spritz a casserole dish with cooking spray.
• Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
• Cook the macaroni according to package directions to al dente tenderness and drain very well.
• In a medium saucepan, heat the butter over medium heat.
• When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
• Slowly add the milk, continuing to whisk until smooth.
• Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
• Finally, add the chile puree to the mixture.
• Pour the cooked macaroni into the cheese sauce and stir to coat.
• Then transfer the entire mixture to a medium baking dish.
• Bake for 20 minutes or until bubbly and lightly browned on top.

CHICKEN HATCH CHILE VERDE SKILLET MACARONI AND CHEESE

Steps:

• Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
• Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
• Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
• Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.

ONE-DISH GREEN CHILE MAC & CHEESE

Steps:

• Heat oven to 350ºF.
• Mix evaporated milk, VELVEETA and chiles in microwaveable 2-qt. casserole sprayed with cooking spray.
• Microwave on HIGH 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 3 min. Stir in 2% milk, then macaroni; cover.
• Bake 45 min. or until macaroni is tender, stirring after 30 min. Top with shredded cheese; bake. uncovered, 10 min. or until melted. Top with pico de gallo.