Fire Roasted Hatch Green Chile Smoked MAC & CHEESE
Ingredients: Hatch Green Chile
- 16 oz Macaroni
- 16 oz of Velvetta Cheese shredded 10 oz of Asadero Cheese
- 6 cups of whole milk
- 1 cup heavy whipping cream TD’s Brew & BBQ 3 Chile Cilantro
- 1 bag of pork rinds (can be seasoned) Foil pan Cold beer .
- Roast the hatch chilies, and place in ziplock bag to “sweat” the Chile.
Mix all ingredients in foil pan leaving out he pork rinds.
Skin & Chop Hatch Chile, and mix into Mac & Cheese.
Place in smoker for approximately 2 hours stirring occasionally.
At closet to the 2 hour mark cheese will be creamy and pasta will be soft.
Mix pork rinds and 3 Chile Cilantro in a ziplock bag and crush to the size of Panko crumbs.
Layer on top of Mac & Cheese and cook 20 mins or until topping is fully toasted.
Leftovers can be reheated & adding more milk if desired.