Description
An indulgent Southwestern take on classic mac and cheese, blending smoky roasted Hatch chiles with a rich, creamy dairy base and sharp cheddar. Vegan butter adds richness without compromising Halal dietary requirements.
Ingredients
16 oz dry macaroni (elbow or cavatappi)
8 halal-friendly oil-roasted hatch chiles
1 cup vegan butter
1/2 cup heavy cream (full fat preferred)
2 cups grated extra sharp cheddar cheese
Instructions
Preheat oven to 400°F
Place hatch chiles on parchment-lined tray
Brush with oil, skin side up
Roast 20-25 minutes until blistered
De-stem, seed chiles, and blend into paste
Boil pasta in heavily salted water until al dente
Reserve 1/2 cup boiling liquid
Melt vegan butter in Dutch oven over medium heat
Whisk in hatch chile paste for 3 minutes
Gradually add cream and cheese, stirring until smooth
Stir drained pasta into sauce
Add reserved pasta water 1 tbsp at a time
Adjust salt, pepper, and adobo seasoning
Transfer to baking dish for optional topping
Bake 15-20 minutes until golden
Notes
Add 2 tbsp nutritional yeast as a finishing touch
Use non-dairy smoked paprika for extra smokiness
Stir in 1/4 cup evaporated milk for silkiness
Undercook pasta by 2 minutes for better sauce absorption
Blending chiles too briefly? Add a pinch of salt to flavor the paste
- Prep Time: 20
- Cook Time: 35
- Category: Lunch
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 22g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 85mg