Hatch Back Mac and Cheese
A smoked Mac and Cheese with roasted Hatch Chilis, sure to spice up your next cookout!
16 oz. Macaroni Pasta
3 tbsp. Chipotle Olive Oil, divided
8 tbsp. butter
1/2 cup Flour
2 cups Milk
1 cup Creme Fraiche
1/2 tsp. Nutmeg
2 cups shredded Cheddar cheese
2 cups shredded Gouda cheese
1 1/2 tsp. smoked paprika
3/4 cup panko bread crumbs
4 roasted Hatch Chili Peppers, diced
salt and pepper to taste
Directions:1. Prepare pasta according to directions on box. Drizzle with 1 tbsp. olive oil.
2. Set your EGG to 350 degrees, convEGGtor in place.
3. Melt butter in a saucepan, whisk in flour until a paste forms. Whisk in milk, creme fraiche, and nutmeg until smooth. Whisk in cheeses until completely melted. Add 1 tsp. paprika, salt, and pepper. Remove from heat.
4. Add pasta and Hatch chilis to cheese mixture. Toss together.
5. Add pasta to your Dutch oven.
6. In a separate bowl, mix the remaining olive oil, 1/2 tsp. paprika, and breadcrumbs. Sprinkle over pasta.
7. Bake in the EGG for 25 minutes, or until hot and bubbly.
8. Top with a little chili powder, and ENJOY!
- Nicke Harper