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.
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Total Time 40 minutesmins
Servings 4-6
Author Hostess At Heart
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Ingredients
1lbCavatappi pastacooked al dente. Retain 1/2 cup pasta water
12ozGruyere or Wisconsin Grand CruAlpine-style cheese, rind removed and grated
1quartheavy cream
3/4cupdiced roasted Hatch chilesskinned seeded and ribs removed
1/2poundthick smoked baconfried crisp and drained
2cupsPanko bread crumbs
6teaspoonsbutter
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
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.