The hatch chile roasters have been outside in front of grocery stores all week ready for the first deliver of hatch chiles! Starting next Wednesday, August 6th, local farmers markets and grocery stores will start selling these delicious and full of flavor peppers! With so many recipes, it’s hard to choose! Tomorrow morning on Daybreak we will have beautiful visuals of hatch chile products and we will show you how to make a delicious Hatch Chile Mac & Cheese 🙂 OMG!!!!!!!!!!! Below is the recipe we will be making tomorrow, so gather your ingredient list and watch us Saturday morning at 7:45am to get the scoop!! You don’t want to miss this one….Brian Johnson from Central Market is my special guest!!!
Hatch Chile facts:
How do you know your Hatch chile is the right one?
- First look for a bright green color — the brighter, the better.
- Check the shape too — the ideal pepper is symmetrical.
- The skin should be smooth and when you give it a little squeeze it should be firm.
- It should also feel a bit heavy for its size (probably all that flavor it’s holding!
More interesting facts:
- Central Market will bring in more than 125 tons of peppers this year.
- The mild ones arrive first. The hotter ones come in a week or two later.
- Hot days and cool nights give the pepper a flavor all its own.
- Central Market was the first to bring these peppers to the Texas masses 19 years ago.
Hatch Chile Mac & Cheeeeeeeeese!!!
Serves 6 – 8 people
- 1 lb. pasta
- 5-6 roasted Hatch peppers (skinned and diced)
- 8 T. unsalted butter
- ½ cup All Purpose Flour
- 3/4 cup yellow onion, finely diced
- ¼ cup shallot, minced
- 3 T. fresh thyme, fine chop
- 3 Jalapeños, finely diced (seeds removed)
- 4 cups whole milk
- 1 cup heavy cream
- 2 tsp Kosher Salt
- 1/2 tsp Cayenne Pepper (optional)
- 18 oz. of sharp white cheddar cheese, shredded
- 6 oz. of gruyere cheese, shredded
- 1 cup panko breadcrumbs
- Finish with chopped chives and salt/pepper to ta
- Cook pasta in salted water for about 3 minutes less than the recommended time. Drain, rinse with cold water and set aside.
- Using a large sauce pot add you butter to melt, then add the flour and stir constantly until you get copper or darker roux (approximately 7-9 minutes or when the roux smells nutty). Add diced onions, shallot and fresh thyme
- Meanwhile, heat the milk and heavy cream in another pan on low-medium heat.
- Once roux is finished, slowly whisk in the milk and cream mixture and continue to simmer until the mixture thickens and begins to bubble. Reduce temperature to low and cook another 10–15 minutes. Whisk in the salt, Hatch peppers and shredded cheeses. Taste and season with additional salt and pepper, if desired.
- Top with bread crumbs and place entire in a 450° oven until breadcrumbs turn golden brown (approximately 25 minutes).