Mac & Cheese Boat With Hatch Chili Recipe
Top off with your selection of smokehouse meats and toppings, only available for this boat)
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Ingredients
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Pasta and Sauce
Smokehouse Meats and Toppings
Method
Pasta and Sauce Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 2
- 3
Add the Milk
Gradually whisk in the milk, stirring constantly to avoid lumps. Continue to cook until the mixture thickens, about 5 minutes.
- 4
Add the Cheese
Once the sauce has thickened, remove from heat and stir in the shredded cheddar cheese until melted and smooth.
- 5
Incorporate Flavor
Stir in the diced Hatch green chili peppers, salt, and black pepper into the cheese sauce.
- 6
Mix Pasta and Sauce
Combine the cooked macaroni with the cheese sauce, stirring until well coated.
Assembly and Topping
- 7
Preheat Oven
Preheat your oven to 350°F (175°C).
- 8
Fill the Boats
Spoon the mac and cheese mixture into oven-safe serving boats or bowls, leaving room at the top for toppings.
- 9
Add Smokehouse Meats
Top the mac and cheese with your selection of smokehouse meats such as pulled pork or chopped brisket.
- 10
Garnish
Finish with additional toppings like sliced jalapeños, chopped green onions, crumbled bacon, and a dollop of sour cream as desired.
- 11
Bake
Place the filled boats in the oven and bake for 15-20 minutes, or until heated through and slightly golden on top.
- 12
Serve
Remove from the oven and let cool slightly before serving.