Evilo Blog — Mac and Cheese

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Hatch Back Mac and Cheese

Hatch Back Mac and Cheese 0

A smoked Mac and Cheese with roasted Hatch Chilis, sure to spice up your next cookout!

Ingredients:

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!