Roasted Hatch Chile Mac N Cheese

Ingredients

12 oz elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/2 tsp black pepper
2 roasted hatch chiles, diced

Instructions

Method: Indirect baking

Set the EGG for indirect cooking at 350°F/177°C.
Cook macaroni according to package instructions and drain.
In a saucepan, melt butter and whisk in flour to create a roux.
Slowly whisk in milk, stirring until thickened.
Add cheeses and stir until melted.
Stir in hatch chiles and macaroni.
Transfer to a baking dish and cook for 20 minutes until bubbly.

Recipes

Butter Basted Rotisserie Chicken

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onions cook down and take on a deep, smoky richness that elevates every bite. As...

Rotisserie Roasted Pineapple with Caramel Sauce

Experience tropical indulgence with our rotisserie-grilled Pineapple with caramel sauce, roasted to perfection on the Big Green Egg. Coated in a sweet blend of brown sugar and cinnamon, then basted...

Rotisserie Picanha

There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onionscook down and take on a deep, smoky richness that elevates every bite. As they...

Rotisserie St. Louis Ribs

These Rotisserie Ribs are a bold twist on a classic, featuring a tangy mustard rub and a smoky spice blend that delivers deep flavor. Slow-cooked over charcoal and finished with...