Didn’t realize until a recent post that not every likes Mac & Cheese. Some called it bland. The addition of Hatch Chiles and cayenne in this recipe certainly helps that
INGREDIENTS
4 tablespoons unsalted butter, at room temperature, divided
1/2 cup (2 ounces) shredded or grated Parmesan cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Muenster cheese
1 cup (8 ounces) Velveeta, cut into small cubes
2 teaspoons kosher salt, divided, or more to taste
1 pound elbow macaroni
3 tablespoons all-purpose flour
3 1/2 cups half-and-half
1/4 teaspoon freshly ground black pepper, or more to taste
1/4 tsp cayenne pepper or other ground red chile, or to taste (optional)
1 or 2 Hatch Chiles, mild, medium, or hot
DIRECTIONS
Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.
In a medium bowl, toss together the Parmesan, Monterey Jack, cheddar, muenster and Velveeta. Reserve about 3/4 cup of the cheese mixture for the topping.
Bring a large pot of water to a boil over high heat. Add 1 teaspoon of the salt and the macaroni, and cook until just tender, stirring occasionally, about 6 minutes. Drain the pasta, give it a stir and set it aside while you make the sauce.
In the same pot, over medium-high heat, melt the remaining 3 tablespoons of butter until it foams, about 2 minutes. Add the flour and whisk until the flour sizzles and turns blond without letting it brown, about 2 minutes. Whisk in 2 ( 4 if doubled) cups of the half-and-half. Reduce the heat to medium, switch to a rubber spatula and stir until the mixture thickens slightly, about 5 minutes. Stir in the remaining half-and-half and remove from the heat. Stir in the remaining 1 teaspoon of salt, black pepper and cayenne or chile pepper, if using.
Add all but the reserved cheese mixture and stir until completely incorporated. Carefully stir in the cooked macaroni, breaking up any large pieces that may have stuck together, until just combined. The cheeses will not all be melted. Taste and adjust the seasonings, and then pour into the prepared 9-by-13-inch dish. Top with the reserved 3/4 cup of the cheese mixture.
Bake, uncovered, for 15 to 25 minutes, or until the cheeses on top are melted and the mixture is bubbling and hot.
Variations: For a stove-top version, keep the pasta and cheese in the pot and stir over low heat until the cheeses are melted and the macaroni is hot, about 10 minutes.
NOTES
Original recipe called for 1/2 tsp cayenne but I adjusted to 1/4 if using hatch chiles. Add hatch at same time as other seasonings
Ok to substitute 8 oz jack and cheddar if Muenster is not available
INGREDIENTS
4 tablespoons unsalted butter, at room temperature, divided
1/2 cup (2 ounces) shredded or grated Parmesan cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Muenster cheese
1 cup (8 ounces) Velveeta, cut into small cubes
2 teaspoons kosher salt, divided, or more to taste
1 pound elbow macaroni
3 tablespoons all-purpose flour
3 1/2 cups half-and-half
1/4 teaspoon freshly ground black pepper, or more to taste
1/4 tsp cayenne pepper or other ground red chile, or to taste (optional)
1 or 2 Hatch Chiles, mild, medium, or hot
DIRECTIONS
Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.
In a medium bowl, toss together the Parmesan, Monterey Jack, cheddar, muenster and Velveeta. Reserve about 3/4 cup of the cheese mixture for the topping.
Bring a large pot of water to a boil over high heat. Add 1 teaspoon of the salt and the macaroni, and cook until just tender, stirring occasionally, about 6 minutes. Drain the pasta, give it a stir and set it aside while you make the sauce.
In the same pot, over medium-high heat, melt the remaining 3 tablespoons of butter until it foams, about 2 minutes. Add the flour and whisk until the flour sizzles and turns blond without letting it brown, about 2 minutes. Whisk in 2 ( 4 if doubled) cups of the half-and-half. Reduce the heat to medium, switch to a rubber spatula and stir until the mixture thickens slightly, about 5 minutes. Stir in the remaining half-and-half and remove from the heat. Stir in the remaining 1 teaspoon of salt, black pepper and cayenne or chile pepper, if using.
Add all but the reserved cheese mixture and stir until completely incorporated. Carefully stir in the cooked macaroni, breaking up any large pieces that may have stuck together, until just combined. The cheeses will not all be melted. Taste and adjust the seasonings, and then pour into the prepared 9-by-13-inch dish. Top with the reserved 3/4 cup of the cheese mixture.
Bake, uncovered, for 15 to 25 minutes, or until the cheeses on top are melted and the mixture is bubbling and hot.
Variations: For a stove-top version, keep the pasta and cheese in the pot and stir over low heat until the cheeses are melted and the macaroni is hot, about 10 minutes.
NOTES
Original recipe called for 1/2 tsp cayenne but I adjusted to 1/4 if using hatch chiles. Add hatch at same time as other seasonings
Ok to substitute 8 oz jack and cheddar if Muenster is not available
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