Today we all need a little bit of cheesy, carb-loaded comfort.
The past 24 hours have left my heart in a heavy place with what's been on the news. While none of it makes any sense to me as to the how's and why's, it is not totally surprising I guess. I love my USA and I am always proud to be American, but we as a country, still have a long ways to go. While I don't really have words for any of the current events, what I can do is share a little comfort in one of the best ways I know how, through food of course. In today's case, that is macaroni and cheese.
Hatch green chile season is always an exciting time. It usually signals the end of summer (but not the end of Texas heat, let's just be clear) and the beginning of the school year. What I love about them is that they are so affordable. One pound of hatch green chiles was $0.71! I roasted a bunch of them at once, and stored some away for later use. I'm thinking of putting them in quesadillas or enchiladas later in the week, or maybe even into a guacamole.
Stovetop macaroni and cheese is my favorite kind of mac and cheese. While I love the crispy top achieved from baking it, when I need cheesy goodness fast, nothing beats an easy stovetop recipe. If you roast the chiles beforehand, this recipe comes together in less than 30 minutes. And unfortunately, yes, you do have to take the extra step of roasting the chiles. I did some internet research and there is a much better flavor from the chiles when roasted, and it is good to separate it from the skin since that part can be bitter. For a tutorial on how to roast hatch green chiles, check out this one here. It really takes no time at all though, and is worth it!
The addition of jalapenos and hatch green chiles adds a subtle spiciness that complements the cheese perfectly. I used mild hatch green chiles, but if you are concerned about too much spice, use 1 less pepper of each. I found though that the cheese and pasta helps cut out a lot of the heat of the chiles. And at the end, you get a hot, melty, cheesy macaroni and cheese with a kick.
Stovetop Jalapeno Hatch Green Chile Macaroni and Cheese
- 1 pound elbow macaroni
- 2 jalapeños, deseeded and diced
- 2 hatch green chile peppers, roasted, deseeded and diced
- 3 tbl. unsalted butter
- 3 tbl. flour
- 2 cups whole milk
- 8 oz. sharp white cheddar cheese, shredded
- Salt to taste
Cook pasta according to package directions. Drain, and rinse with cold water to prevent from sticking.
In a medium saucepan set over medium low heat, add the butter, jalapenos, and flour. Stir and cook until a paste forms.
Add the milk, and continue stirring until the sauce thickens. Turn off the heat, and add in the roasted hatch green chiles. Add half of the cheese, and stir until melted. Add the rest of the cheese and stir until fully combined.
Stir in the cooked pasta and toss to combine. Season with salt to taste. Enjoy!