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.
