It’s officially Hatch Green Chile Season and I’m so excited. Some people have their “Pumpkin whatever”…pumpkin is to others what Green chiles are to me! Plus, I think that Mac and Cheese should be its own food group. SO here we are…Hatch Green Chile Mac and Cheese!
I’ve been making Hatch Green Chile Mac and Cheese for YEARS!
This exact recipe has made its rounds during summer BBQ’s, Potlucks, Thanksgiving, and Christmas celebrations. I’ve even made this for my mother in law’s house, father in laws house, grandmother in laws, and Aunt in laws house all in one Christmas weekend!
I personally roast and freeze enough Hatch Green Chiles to last me through out the year.
But life wasn’t always this amazing.
It wasn’t until my parents moved to New Mexico that I came to know and fully appreciate the Hatch Green Chile pepper and all of its amazing flavor!
Now I know, and I put them in EVERYTHING!
In fact, if you love Hatch Green Chile as much as I do, checkout this recipe for Strawberry Rhubarb Preserve with Hatch green chiles.
This Slow Cooker Hatch Green Chile Mac and Cheese Recipe is SO easy!
If you like creamy, gooey, cheesy, and spicy Mac and Cheese you’ve come to the right place!
Between the sour cream, cream cheese, cream of mushroom, cream of chicken, cheddar, jalapeño, and green chiles, you should be good to go!
But WAIT!! There’s More!
Mix it in and top it off with Bacon! Because everything is better with bacon. Also, if you want to take this to an ever greater level, use Jalapeño Bacon. I used to use Hormel ‘Black Label’ Jalapeño Bacon but I can’t ever find it anymore. Now I just use regular old thick cut bacon. But if you come across some use it in this recipe for an added spice and flavor!
Let’s Get to Cookin’
First of all, I shred my own cheese. You certainly don’t have to but freshly shredded cheese melts better than the prepackaged shredded cheese. I used to do this by hand but now I use a cheese shredding attachment for my stand mixer and it makes the whole process so much easier.
So now that you have your shredded cheese, boil some water and salt for the elbow macaroni. Follow the packaged instructions for al dente and drain slightly before.
Because we’re putting this in the slow cooker you don’t want to end up with mushy pasta. That’s an Italian Chef’s biggest pet peeve!
Here’s lookin’ at you, Giada! **wink**
Anyway, I better get my head outta the clouds!
While the pasta is boiling go ahead and chop up the green chiles and jalapeños. Once you’ve drained the pasta dump it into your slow cooker with the peppers and chiles and give it all a quick mix.
Next, mix in the sour cream, cream of mushroom soup, cream of chicken soup, and cream cheese. Stir this all around until fully mixed and start to fold in the shredded cheese.
Now, set the slow cooker low for 4 hours or high for 2 hours. Depending on when it needs to be done. In the mean time, cook up the bacon. Once the bacon is done and the Mac and Cheese has been cooking for half the cook time, stir in half the bacon and allow to cook for the remainder of the cook.
If you are taking the whole slow cooker to a gathering I recommend topping off with bacon as well for presentation purposes. If you are simply eating this at home or having a dinner party reserve the other half of the bacon to garnish the individual bowls.
Whether you’re making this for a BBQ, dinner party, holiday get together, or just because its Wednesday, you cant go wrong with this recipe!
It may not be the healthiest Macaroni and Cheese you ever eat but lets be honest, do you eat Mac and Cheese cause it healthy?
Give it a shot and let me know in the comments if your family loves it as much as mine has for so many years!