Ingredients
Scale
- 1 pound elbow macaroni
- 6 cups shredded Colby Jack cheese
- 12 roasted Hatch chiles, chopped
- 2–3 medium tomatoes, chopped
- 5 cups milk
- 1/2 cup panko bread crumbs
- 1/2 cup butter
- 1/2 cup flour
- 1/2 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/2 cup Half & half
- 1/4 teaspoon chicken chili powder (or cayenne)
- 1/2 teaspoon white pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a fry pan, melt 1 tablespoon of butter and toast the panko bread crumbs until golden brown; set aside.
- Cook elbow macaroni in a large pot until al dente; reserve 1/4 cup pasta water before draining.
- In a Dutch oven, melt 1/2 cup butter, whisk in flour until smooth, then gradually add milk while stirring. Season with dry mustard, white pepper, chicken chili powder, and salt.
- Once thickened, stir in cheese until melted, followed by chiles and tomatoes. Combine with macaroni and drizzle in half-and-half along with reserved pasta water.
- Transfer to a baking dish, cover with foil and bake for 20 minutes. Remove foil, sprinkle toasted breadcrumbs on top and bake uncovered for an additional 10 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 6g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg