New Mexico Hatch Green Chile Mac & Cheese2015-05-04
This Southwest-inspired recipe comes from Chef Tony Noto of Pasta Jay’s Italian Restaurant. It makes use of New Mexico-grown Hatch green chiles for authentic flavor.
Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
To make the chile sauce: Heat the oil in a large pot and cook the onions and garlic until translucent. Add the bell peppers and flour and stir to thicken. Add the green chiles, stock, tomatoes, and spices. Bring to a boil and simmer for 10 minutes. Add the cilantro and simmer for another 2 or 3 minutes, then remove from the heat and quickly cool the sauce. It should be chunky. Refrigerate until service.
For each serving, to order: In a single-serving casserole, layer about 1 1/2 cups pasta, 3 oz. Hatch green chile sauce, 4 1/2 oz. Alfredo sauce, and 2 oz. cheddar. Bake in a very hot (700-degree) oven until lightly browned and hot through, about 6 minutes. Serve immediately.
- 4 lb. Barilla Elbow Pasta
- 2 1/3 qt. Hatch Green Chile Sauce
- 3 1/2 qt. Alfredo sauce
- 3 1/8 lb. shredded Tillamook cheddar
- 2 cups canola oil
- 1 white onion, diced
- 2 cups chopped garlic
- 4 roasted red bell peppers, chopped
- 1/2 cup all-purpose flour
- 2 1/2 lb. Hatch green chiles, roasted, peeled, chopped
- 1 gal. vegetable stock
- 1/2 #10 can Stanislaus diced full red tomatoes
- 1/2 cup ground cumin
- 1 1/2 tsp. red chile flakes (optional)
- 1 1/2 Tbsp. Mexican oregano
- 1 Tbsp. black pepper
- Salt, as needed
- 1 bunch cilantro, chopped
Chef Recommended Cuts
Gluten Free Spaghetti with Spinach-Parsley Pesto and Blistered Grape Tomatoes
Italian-Style Mac & Cheese with Roasted Butternut Squash
Orecchiette Pugliese with Broccoli Rabe and Sausage
Penne with Tomato Basil Sauce, Roasted Squash and Parmigiano Reggiano
ProteinPLUS® Penne with Pesto, Charred Cauliflower and Crispy Bacon
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.