Ingredients
Scale
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup roasted hatch chiles, chopped
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook the elbow macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Add garlic and cook until fragrant.
- Whisk in flour and cook for 1 minute, then slowly whisk in milk until smooth.
- Cook until the mixture thickens, then stir in cheddar cheese until melted.
- Mix in the roasted hatch chiles and season with salt, black pepper, and cayenne pepper if using.
- Combine the cheese sauce with the cooked macaroni, mixing well.
- Serve warm and enjoy!
Notes
For a baked version, top with breadcrumbs and extra cheese, then bake at 350°F for about 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg