Description
Quick, creamy classic comfort food with a hatch Chile twist and pepper jack cheese for an extra kick!
Ingredients
Units
Scale
- 1 lb large shells
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose, unbleached flour
- 2 cups water
- 4 cups whole milk
- 8 ounces canned diced hatch chiles
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon ground black pepper
- 1 teaspoon coarse salt
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup pepper jack cheese
- 1 cup parmesan cheese, freshly grated
- 1/2 cup gruyere cheese, freshly grated
- Fresh cilantro, roughly chopped for garnish
Instructions
- In a large dutch oven or stock pot, melt butter over medium heat. Whisk in flour until smooth. Cook for 2-3 minutes, whisking frequently, until the mixture starts to turn golden.
- Slowly pour in the water and milk, whisking until smooth.
- Stir in all spices, chiles, and elbow macaroni. Bring to a simmer and reduce heat to medium low. Maintain the simmer but stir occasionally to keep the pasta from sticking to the bottom of the pot. Cook 8-9 minutes, until pasta is al dente (do not overcook pasta!).
- Remove from heat. Stir in cheeses until melted and smooth. Add more salt and pepper to taste. Garnish with fresh chopped cilantro. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
