Eating green chile on just about everything isn’t an odd thing in New Mexico. If you’ve ever tasted it, you’d know why. If you haven’t, it’s beginning to make it’s way past the state line a little more frequently these days, and on rare occasion, you can see it being roasted as far as New York City, New York. Despite its ability to travel, after trying New Mexico Green Chile, you’ll know why many of New Mexicans, whether in the homeland of New Mexico or afar, stock up annually. With it’s bold and tasty quality, you can add it to just about any dish. Its flavor enriches just about anything it touches. There is even a company that make a green chile wine (I’ve yet to try this).
Anyhow, there’s another thing in this world that everyone loves, and that’s macaroni and cheese. The cool thing about it is, you can use just about any type of cheese that you would like. I tend to like how the sharper cheeses taste with the New Mexico Green Chile.
Here is an easy yet delicious way to prepare America’s favorite dish, macaroni and cheese.
Recipe Serves: 4
Ingredients for Hatch Green Chile Macaroni and Cheese Recipe
- 16 oz Elbow macaroni; uncooked
- 8 oz Ricotta cheese
- 1 c Heavy cream
- 2 Cloves garlic; chopped
- Salt and pepper; to taste
- 1/2 c Parmesan cheese
- 1/2 c Mozzarella cheese
- 1/2 c Hatch Green Chile or other New Mexico Green Chile
Hatch Green Chile Macaroni and Cheese Preparation
Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, and New Mexico Green Chile. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls.