Smoked Hatch Chile Mac and Cheese
This Smoky Hatch Mac and Cheese is the perfect side as part of your next BBQ feast. Slighlty smoky cheddar cheese combines with fire roasted hatch chiles to complete perfect macaroni and cheese recipe for your smoker or pellet grill.
Ingredients
- 8 oz Smoked Cheddar Cheese (shredded and divided)
- 4 oz Provolone Cheese (shredded)
- 4 oz Swiss Cheese (shredded)
- 8 oz Velveeta (1-inch cubes)
- ½ cup Mild Hatch Green Chiles (Roasted, skin removed, diced)
- ¼ teaspoon Nutmeg
- 1 ½ teaspoons Mustard Powder
- 1 ½ cups Heavy Cream
- ½ cup Milk
- 8 Tablespoons Butter (1 stick)
- 1 ½ teaspoon Black Pepper
- ½ teaspoon Salt
- 16 oz Macaroni or favorite pasta noodle
Instructions
- Shred all the cheeses and reserve a ½ cup of the smoked cheddar. Cut the Velveeta into 1 inch cubes.
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente per the package instructions. Drain.
- While boiling the macaroni, in a small sauce pan, combine cream, milk and butter over medium-low heat and warm until butter is melted.
- Add mustard powder, nutmeg, pepper, salt, and diced chiles and stir until combined.
- Preheat the smoker or oven to 350 degrees.
- Add all the cheeses (except ½ cup of Smoked Cheddar reserved for topping) to the cooked pasta and pour sauce over the cheese and pasta. Stir until just combined.
- Spray a 9 x 13 pan with cooking spray and pour the pasta into it. Top with ½ cup reserved smoked cheddar.
- Bake until the cheddar is melted, about 25 minutes. Consider covering with foil half way through if using a smoker, to avoid it being overly smoky.
Nutrition
Calories: 1014kcalCarbohydrates: 67gProtein: 39gFat: 66gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 210mgSodium: 1441mgPotassium: 463mgFiber: 3gSugar: 7gVitamin A: 2450IUVitamin C: 2mgCalcium: 868mgIron: 2mg
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