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Roasted Hatch Chile Avocado Mac n' Cheese

Servings 6
Author Emily @ Zen & Spice

Ingredients

  • 4 hot hatch chilies
  • 16 oz rotini pasta
  • 2 ripe avocados
  • 1 lime
  • 1 tsp minced garlic
  • 2 Tbsp butter
  • 4 Tbsp all purpose flour
  • 2 cups milk
  • 1 tsp onion powder
  • 3 cups shredded pepper jack cheese
  • 4 oz goat cheese
  • 1/4 cup chopped cilantro
  • 1/2 tsp salt I use Morton's Lite salt
  • 1 tsp pepper
  • 1/4 cup panko breadcrumbs
  • 1 Tbsp olive oil

Instructions

  1. Turn on your broiler. Place the chilies on a baking sheet lined with tin foil. Broil 5 minutes on each side until the skin has started to blacken. Once finished, place into a bag and let set for 15 minutes. The skin should peel right off. Remove the seeds as well. Dice and set aside.
  2. Preheat your oven to 350 degrees.
  3. Cook the pasta according to package directions, drain and set aside.
  4. While pasta is cooking, add the avocado, juice from 1 lime, and minced garlic to a food processor. Puree and set aside.
  5. In a large pan, melt the butter over medium heat. Add the flour and whisk for one minute. Slowly whisk in the milk.
  6. Once the milk is slightly thick, add the jack and goat cheeses. Stir until melted. Fold in the pureed avocado. Add the cooked macaroni, roasted chilies and cilantro. Season with salt and pepper.
  7. Pour the macaroni into a 9x13 baking dish. In a small bowl combine the panko and olive oil. Sprinkle over the mac n cheese.
  8. Bake for 15 minutes, then turn on your broiler for 2 minutes until the bread crumbs turn golden.