Hatch Green Chile Mac and Cheese
This Hatch Green Chile Mac and Cheese Recipe is the perfect go-to for any holiday gatherings or just a weekend BBQ. Be sure to have some fresh roasted Hatch Green Chiles on hand, they really kick this dish into high gear!
Servings: 24 servings
Calories: 601kcal
Ingredients
- 3 lbs Mild Cheddar Cheese - Shredded
- 1 lb Roasted Hatch Green Chile Pepper's
- 4 Fresh Jalapeños
- 24 Oz Large Elbow Macaroni
- 24 Oz Sour Cream
- 8 Oz Cream Cheese
- 10.5 0z Condensed Cream of Mushroom Soup
- 10.5 Oz Condensed Cream or Chicken Soup
- 2 lbs Thick Cut Bacon
Instructions
- Shred the cheese if not buying pre packaged.
- Boil pasta and drain just before al dente.
- Mix Pasta and Diced Green Chiles and Jalapeños together in a Slow cooker.
- Add sour cream, cream of mushroom, cream of chicken, and cream cheese to the slow cooker and stir to mix.
- Fold in the shredded cheese.
- Cook on high for 2 hours or low for 4.
- Stir in and top with cooked bacon half way through. If making for home or dinner party, reserve half of the bacon to garnish each bowl.
- ENJOY!
Video
Notes
- If you are taking the whole slow cooker to a gathering, I recommend topping off with bacon for presentation purposes.
- If you eat this at home or have a dinner party, reserve half of the bacon to garnish the bowls.
- Freshly shredded cheese melts better than the prepackaged shredded cheese. So I highly recommend shredding your own, but you certainly don't have to.
Nutrition
Calories: 601kcal | Carbohydrates: 27g | Protein: 23g | Fat: 44g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 856mg | Potassium: 241mg | Fiber: 2g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 3mg | Calcium: 449mg | Iron: 1mg