Green Chile Mac and Cheese with Bacon
Creamy green chile mac and cheese with bacon and Gruyere cheese. Easy 50-minute stovetop recipe with smoky heat. Perfect comfort food!
Servings 4 -6
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 roasted Hatch chiles
- 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
Adapted from Chef Michael Symon Bacon Mac & Cheese
We now purchase jarred roasted green chilies for this recipe. You can roast your own if desired.
Nutrition
Serving: 6g | Calories: 2002kcal | Carbohydrates: 115g | Protein: 56g | Fat: 147g | Saturated Fat: 83g | Cholesterol: 471mg | Sodium: 1032mg | Potassium: 719mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4596IU | Vitamin C: 24mg | Calcium: 1098mg | Iron: 3mg
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