This is a sponsored post written in partnership with Market Street. All of my stories and opinions are 100% my own.
Did y’all know August is Hatch Green Chile month?? No?? Well, now you know. 🙂 And in honor of this tasty pepper I’ve got a mouth-watering Mac & Cheese recipe for you. It’s OMG YUM…seriously.
Ingredients:
4 cups elbow macaroni, cooked and drained
2 cups heavy cream
1 cup asiago cheese, grated
1 cup monterey jack and cheddar cheese, shredded
1 cup extra sharp cheddar cheese, shredded
1-2 Hatch Chiles, roasted & diced
5-6 slices of bacon, cooked extra crispy & crumbled
1 cup mushrooms, diced and sauted (optional)
salt and pepper
2 cups sharp cheddar cheese
1-1 1/2 cups dried breadcrumbs (optional)
Directions:
1. Cook pasta according to package instructions.
2. Preheat the oven on the broil setting. I used the high setting.
3. Heat a large pot to medium heat and add the heavy cream.
4. Once the cream starts to bubble around the edges, add in the asiago cheese, monterey jack and cheddar cheese and extra sharp cheddar cheese. Stir until completely melted.
5. Remove from the heat and fold in the macaroni. Stir until completely covered.
6. Add in the Hatch Chiles and bacon (and mushrooms if you want them). Stir until incorporated.
7. The cheese sauce should be about the consistency of glue. If it’s not, add more cheese. If it’s too thick, add a bit more cream.
8. Season with salt and pepper to taste.
9. Pour the mac & cheese mixture into a large baking dish. Add the sharp cheddar cheese to the top and the breadcrumbs.
10. Place the dish in the oven. Watch it carefully! You only want the cheese bubbling and the breadcrumbs get some color to them.
I highly recommend to have your Hatch Chiles roasted for you. method to have your Hatch Chiles roasted for you (have you ever roasted them yourself? it’s kind of a process…not hard, but a process). If you are in the DFW area, Market Street is offering free Hatch Chile Roasting August 16-17 and August 23-24 with any fresh Hatch Chile purchase in-store. While you are there, check out the various Hatch Chile recipe samplings!
Need some Hatch Chile recipe inspiration? Check out Market Street’s Hatch Chile Pinterest Board.
- 4 cups elbow macaroni, cooked and drained
- 2 cups heavy cream
- 1 cup asiago cheese, grated
- 1 cup monterey jack and cheddar cheese, shredded
- 1 cup extra sharp cheddar cheese, shredded
- 1-2 Hatch Chiles, roasted & diced
- 5-6 slices of bacon, cooked extra crispy & crumbled
- 1 cup mushrooms, diced and sauted (optional)
- salt and pepper
- 2 cups sharp cheddar cheese
- 1-1 1/2 cups dried breadcrumbs (optional)
- Cook pasta according to package instructions.
- Preheat the oven on the broil setting. I used the high setting.
- Heat a large pot to medium heat and add the heavy cream.
- Once the cream starts to bubble around the edges, add in the asiago cheese, monterey jack and cheddar cheese and extra sharp cheddar cheese. Stir until completely melted.
- Remove from the heat and fold in the macaroni. Stir until completely covered.
- Add in the Hatch Chiles and bacon (and mushrooms if you want them). Stir until incorporated.
- The cheese sauce should be about the consistency of glue. If it’s not, add more cheese. If it’s too thick, add a bit more cream.
- Season with salt and pepper to taste.
- Pour the mac & cheese mixture into a large baking dish. Add the sharp cheddar cheese to the top and the breadcrumbs.
- Place the dish in the oven. Watch it carefully! You only want the cheese bubbling and the breadcrumbs get some color to them.








This looks delish!!!
Oh my YUM!!!!
Delicious!
~Ashley @ A Cute Angle
acutelifestyle.blogspot.com
This sounds so cheesy and amazing!
Another reason I need to move to Texas! This sounds delicious!
Oh my goodness, yum! This looks so good!
Seriously. This looks freaking amazing!! Definitely trying this and soon!
This looks amazing! I will definitely be trying it out.
That looks amazing! Love the combo of cheeses you used too!
This looks SO GOOD RIGHT NOW. Bacon + cheese is the greatest combo of life 😉
That looks delicious!! Thanks for sharing! 🙂
So much yum! Can’t wait to make this!
OOOO This sounds soooo yummy!
Holy cow girl! That looks AMAZING!
Oh I bet this is delicious, it looks amazing!
Looks totally delicious. Pinning for later!
This has my name written all over it!!! YUM!!
Mac & Cheese and bacon… ummm yes please!
I read the title to my hubby and I think he is drooling already ! Totally cooking this up for dinner this week !
I’m drooling!
This looks like it would be a hit at a game day party. I found your recipe over at the Two Cup Tuesday link party. I host Tickle My Tastebuds Tuesday and would love it if you would come over and share this recipe. I’m sure our party goers would love it! Here is the link http://bit.ly/1BXdrnz. Have a wonderful day!
This looks great. It’s a nice change from the regular stuff. Pinned!
This looks absolutely delicious. No one in my family will eat mushrooms, which totally bums me out, I love them. But I am sure that it will be just as yummy without them.
This looks sinful! I can’t wait to try it! Bacon AND green chiles?!! Oh my goodness, yum!! Thank you for sharing!
I don’t actually know what Hatch Chile’s are :/ But your Mac n Cheese looks about perfect! Thanks for sharing on Weekend Bites!
Bacon + mac and cheese = genius! Thanks for sharing at the #HomeMattersParty 🙂
This recipe has my name all over it. Drooling! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee