Hatch Chile Bacon Mac & Cheese
Prep time
Cook time
Total time
A creamy, cheesey, slightly spicy macaroni and cheese made with hatch chile salsa and bacon.
Recipe type: Pasta / Side Dish
Serves: 6 cups
  • 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
  1. Cook noodles according to directions. Once cooked, drain, rinse with cold water, set a side.
  2. 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.
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.
Nutrition Information
Serving size: 1 cup Calories: 386 Fat: 17 Carbohydrates: 38 Sugar: 5.7 Sodium: 261 Fiber: 2 Protein: 6 Cholesterol: 40
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2015/02/24/hatch-chile-bacon-mac-cheese/