Hatch Chile & Bacon Mac and Cheese
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Hatch Chile & Bacon Mac and Cheese is an easy dish that combines smoky bacon, creamy Gruyere with a rich cream that finishes with a subtle heat.
This dish is creamy, smokey and delicious with a hint of subtle heat in the end. I served it as a side to steak, but I could have just eaten it straight from the pan! As you can see, the recipe explains how to toast the Panko bread crumbs that this dish is topped with. They didn’t make it into the picture, but I highly recommend that you don’t skip this step. They add just the right amount of crunch to an already perfect dish.
Hatch Chile & Bacon Mac and Cheese
Ingredients
- 1 lb Cavatappi pasta cooked al dente. Retain 1/2 cup pasta water
- 12 oz Gruyere or Wisconsin Grand Cru Alpine-style cheese, rind removed and grated
- 1 quart heavy cream
- 3/4 cup diced roasted Hatch chiles skinned seeded and ribs removed
- 1/2 pound thick smoked bacon fried crisp and drained
- 2 cups Panko bread crumbs
- 6 teaspoons butter
- Salt and pepper to taste
Instructions
- In a large skillet, bring cream to a boil. Continue boiling until reduced in half.
- Stir in cheese, bacon, chiles and cooked pasta. Add 1/4 cup pasta water, and stir until cheese is melted and smooth. Add more pasta water if necessary. Cover and remove from heat.
- In another skillet, melt butter and stir in Panko bread crumbs. Stir continuously until browned.
- Garnish pasta with toasted Panko bread crumbs and serve immediately.
Notes
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
I got 10 servings when I served this dish as a side. You can get 4 to 6 if serving as a main dish. Also, you can use any pasta, but the Cavatappi has little ridges that hold onto the sauce. It also holds its shape as a firmer pasta. Lastly, do not add oil to your pasta water. That oil will fill those ridges and keep them from holding on to that amazing sauce.
To make this ridiculously creamy, just heat the cream (or even just milk) to a simmer and add 12 grams (about 2-1/2 teaspoons) of sodium citrate (Amazon) and stir until dissolved. Then add only the cheese and whisk until smooth and creamy. Then add the other ingredients.
It’ll have a texture that will blow you away.
Sodium citrate is totally natural. It is formed when you mix citric acid and baking soda. You can actually make it with lemon juice and baking soda but it’s easier to buy it and won’t have a lemony taste.
I’m making a similar recipe tonight for a friend’s dinner party. Half cheddar, half gouda but no bacon.
I’ve never used sodium citrate. Anyone else?
I have a new mantra: When life gives you green chilies, make Green Chili Mac and Cheese. It’s transformative.
I like how you roll!
Hi Julie! I never thought of adding hatch chilis to mac and cheese, looks delicious. I am going to give this a try. Adding them to the roux would be easy! 🙂
Thank you Michael! I never eat mac and cheese and up until now it wasn’t a big deal. I find myself craving this stuff!
I have used hatch chili’s on sliders, honestly never thought to grill and use in Mac ‘n cheese love the idea Julie! Cheryl
Thank you Cheryl! Happy Friday!
Hi Julie have a great weekend. Are you and John doing any special?
Thanks Cheryl! We are having 6 people over for grilling tomorrow night and have a charity action on Sunday night, so it’s a busy weekend but a good one. I hope you have a great weekend too!
Thank you – and enjoy your activities Julie!
Oh Julie I wanted too mention I started another web site #8 go to https://thewisercook.wordpress.com and remember to check growing list of Food Bloggers https://wegrazetogether.wordpress.com. Cheryl
#8! Heavens girl. You are definitely plugged in! I have been checking wegrazetogether, but haven’t had the chance to dig in yet.
HA-true! In 14 days we graze together has had 279 views/every blog average 5 views thus far. Pretty cool considering its only 2 weeks so far.
I have never heard of hatch chiles but I have lots in the greenhouse and what a recipe to try them on. I absolutely adore mac & cheese and could eat it most days of the week! It sounds delicious with the roasted chiles, bacon and the panko breakcrumbs! Wow! 🙂
Thank you Petra! You can use any chile with as much heat as you enjoy. If you make this, the recipe needs twice as much breadcrumbs as you will need. I froze the extra, but you could just cut that ingredient in half.
Curse that lying super market person! I know that cough. It’s no joke.
I’ve been seeing hatch chiles in the blogosphere of late and my curiosity is definitely piqued. I am simultaneously in love with, intimidated by and mystified by peppers. There are so many different kinds! So much to learn. Thanks for linking up at #SaucySaturdays.
Thank you Christine! I agree that peppers can be daunting because there are so many darned many of them! I like most of them but want to taste the dish not survive spontaneous combustion! 🙂
I’ve only given guests dessert to take home! This looks delicious- I love the idea of adding a little heat to a rich & cheesy dish. Yummy! 🙂
Thank you Josette!