Smoked Hatch Green Chile Mac and Cheese
Smoked Hatch green chile mac and cheese brings excitement to one of America's favorite comfort foods, and it's super easy to make.
Servings: 12
Ingredients
- 4 cups uncooked macaroni noodles
- 3 hatch chile peppers 1/2 cup
- 1 tsp kosher salt
- 1 tsp coarse ground black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp ground cumin
- 2 cups cheddar cheese shredded
- 24 ozs velveeta cubed
- 8 ozs cream cheese
- 2 cups milk
Instructions
- Cook Noodles: Cook the noodles in salted water according to the package directions. Drain.
- Heat Grill: Heat the grill to high heat.
- Roast Chiles: Grill the chiles on the grill for 4-5 minutes per side until tender. Place in a plastic bag for 2-3 minutes. Remove skins, stems and seeds and chop.
- Mix: In a large 13 x 9 pan, combine the cooked noodles with the seasonings, 1 1/2 cups of cheddar cheese and the roasted chiles. Stir in the Velveeta and cream cheese. (It's a little easier if you use your hands)
- Add Milk: Pour 1 cup of milk on top, distributing evenly across the pan.
- Adjust Grill: Adjust the heat of your grill or smoker to 250F degrees with an indirect heat zone.
- Smoke: Smoke at 250F degrees for 20 minutes. Stir. Smoke 20 more minutes. Stir again.
- Add Milk: Pour 1 cup of milk evenly over the pan. Top with 1/2 cup cheddar cheese. Smoke for 10 more minutes until brown and bubbly.
- Rest: Let rest for 10-15 minutes. The milk will continue to absorb into the noodles during the resting stage.
Notes
Instead of roasting your own chiles, you can also use 1/2 cup of canned or frozen green chiles.
Nutrition
Calories: 470kcal | Carbohydrates: 46g | Protein: 24g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 67mg | Sodium: 1138mg | Potassium: 402mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1074IU | Vitamin C: 1mg | Calcium: 540mg | Iron: 1mg