CHILE MACARONI AND CHEESE RECIPE

 Green Chile Macaroni and Cheese takes classic mac and cheese to the next level with just a hint of heat and a boost of flavor! My kids love this dish made with hot green chiles but you can certainly swap them out for mild if you prefer.

James’ shift at the fire station falls on Thanksgiving every two out of four years and this is one of those years.  When that happens we typically go to my Mom’s for lunch and then visit the fire station for dinner with all of the other families.  It’s a fun tradition to see all of the kids running around the station… as the captain sneaks them all extra desserts throughout the evening.

The firefighters cook a big dinner with all of the traditional Thanksgiving items- smoked turkey, mashed potatoes, creamed corn, cornbread dressing, sweet potatoes, and homemade rolls, while the families typically bring a dessert or another side to share. 

I don’t think they would let me in if I didn’t bring my famous Pecan Pie, but this year I’m also going to upgrade one of my favorite holiday dishes and bring a batch of this Green Chile Macaroni and Cheese made with hot green chiles and Tillamook Cheese.  

HOW TO MAKE MACARONI AND CHEESE FROM SCRATCH

I start my homemade Green Chile Macaroni and Cheese with a simple roux.  You want to whisk together equal parts of Tillamook Extra Creamy Unsalted Butter and all-purpose flour into a paste until the mixture just starts to brown.  Next, pour whole milk in a slow and steady stream while stirring continuously.  You don’t want to break the roux by pouring the milk in too quickly or all at once.

TILLAMOOK CHEESE

Let the roux simmer gently while shredding up 16 ounces of cheese.  I like to use a mixture of cheeses like Tillamook Medium Cheddar Chunk and Tillamook Colby Jack Chunk (now available nationally at Target. See where to find it at your local Target here.)  Tillamook cheese is made from only the highest quality ingredients- which includes milk from cows not treated with artificial growth hormones.

HATCH GREEN CHILES

The shredded cheese goes into the roux by the handful (again, don’t add it all at once), whisking after each addition.  From there the decadent cheese sauce gets mixed with the noodles and green chiles.