A creamy, cheesey, slightly spicy macaroni and cheese made with hatch chile salsa and bacon.
Author: Jennifer Drummond
Recipe type: Pasta / Side Dish
Serves: 6 cups
Ingredients
3 cups uncooked medium elbow macaroni
3 tbsp. all-purpose flour
1 tbsp. butter
1 tsp. salt
¼ tsp. black pepper
2 cups fat-free milk
2 cups (8 ounces) medium sharp cheddar cheese, shredded
½ cup Hatch Chili Salsa (you could use salsa verde if desired)
2 slices bacon, cooked, crumbled
Instructions
Cook noodles according to directions. Once cooked, drain, rinse with cold water, set a side.
While noodles are cooking, start the cheese sauce. Over low heat; in a large pot add flour, butter, salt and pepper, until the butter i smelted. Whisk in milk and bring to a simmer. Let it simmer for 2 minutes. Stir in cheddar cheese, until melted. Add cooked noodles, and stir until noodles are covered in cheese sauce. Stir in salsa and bacon; mix until combined.
Notes
You can also bake the mac & cheese: Transfer to a 5-quart baking dish, sprinkle with the ⅔ cups of panko breadcrumbs, and bake until bubbling and brown on top, about 25 to 30 minutes.