SPICY GREEN CHILE BACON MAC AND CHEESE

Muy Bueno

If you love gooey cheese, tender pasta, smoky meat, and earthy poblano peppers, you're going to flip for my Spicy Green Chile Bacon Mac and Cheese. Al dente macaroni is tossed with three types of melty cheese, crispy bacon, and a creamy poblano and hatch green chile sauce, topped with a crunchy breadcrumb topping, then baked to cheesy perfection. YUM.

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TOTAL TIME: 55 min

– bacon, cooked and chopped – poblano pepper – Anaheim chile peppers – chicken bouillon cubes – large white onion – garlic cloves, divided – tap to see more ...

Ingredients

Step 1 – Set poblano and Hatch chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally. Peel the blackened skins off the chiles, and then remove stems and seeds. Chop the Hatch chiles and set aside.

Steps 2-3 – Preheat oven to 350 degrees F. – Place roasted poblano in a blender along with bouillon cube, onion, garlic clove, and milk. Puree mixture until smooth.

Step 4 – Bring a large pot of water to a boil. Add bouillon cube, half of the onion, and garlic clove. Cook the pasta. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.

Step 5 – Meanwhile, add butter to a large oven-safe skillet set over medium heat. When it foams, add remaining onion and sauté until truculent for about 2 minutes and then pour in the creamy sauce mixture. Cook, stirring it occasionally.

Steps 6-7 – Add the pasta to the pot and add enchilada cheese, cheddar cheese, chopped Hatch chile, bacon, and gently combine until cheese melts. – In a small bowl combine parmesan cheese with bread crumbs.

Steps 8-9 – Sprinkle the breadcrumb mixture on top of the macaroni and cheese. – Transfer skillet to oven and bake until browned and bubbly.

READY!

ABOUT AUTHOR

FIND OUT MORE ABOUT YVETTE

01 - SPICED PUMPKIN COOKIES WITH RAISINS AND NUTS

02 -  EASY BAKED PUMPKIN EMPANADAS

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