New Mexico Hatch Green Chile Mac & Cheese

Step 1

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.

Step 2

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.

Step 3

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.