Fire Roasted Hatch Green Chile Smoked Mac & Cheese
TD
8 Servings
10 minutes
2 hours 20 minutes
American
Dinner
TD's famous Mac & Cheese Recipe with Fire roasted Hatch Green Chilies & 3 Chile Cilantro
Ingredients
1 lb dry elbow macaroni, or your favorite shape of pasta
1 lb velveeta cheese, small cubes or pre-shredded
10 oz shredded asadero cheese
6 cups whole milk
1 cup heavy cream
4 fresh hatch chiles, fire roasted, stemmed, skinned, and seeded.
3 tbsp Jalapeño Lime Carne Sutra seasoning, or regular Carne Sutra seasoning
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4 oz bag pork rinds (chicharrones)
2 tbsp Jalapeño Lime Carne Sutra seasoning
Directions
Preheat smoker to 225ºF.
Roast the hatch chiles over an open flame until well charred and blistered. Place in a zip top bag, close, and steam for 15 minutes. Remove and skin, stem, and seed. Rough chop.
In the foil pan, add the dry pasta, shredded velveeta, shredded asadero cheese, milk, heavy cream, chopped chiles, and Jalapeno Lime Carne Sutra seasoning. Stir well to combine.
Cover the foil pan tightly with heavy duty aluminum foil and cook for 2 hours, stirring occasionally.
In a zip top bag, add the pork rinds and remaining 2 tbsp Jalapeño Lime Carne Sutra seasoning and crush to resemble panko breadcrumbs.
Remove foil from mac & cheese, top with pork rind mixture and smoke about 20 minutes more, or until toasted. Pull and serve immediately.
PRODUCTS IN THIS RECIPE
