One-Pot Hatch Chile Mac and Cheese Recipe

Adapted from Green Chile Mac and Cheese Recipe
Prep time: 20 minutes

Cook time: 45 minutes
Yield: Serves 4-6

Trader Joe's Hatch Chile Mac & Cheese is the first one I've really liked, so I decided to try my own.

Ingredients

2 c. shaped pasta (I used casarecce from the Costco six-pack of pastas)
2 qts. water

2 T. salt
2 c. of whole milk
3 T. unsalted butter
3 T. flour
1/4 lb. (1 c., packed) shredded Tillamook pepperjack cheese
1/4 lb. (1 c., packed) shredded Tillamook vintage extra-sharp cheddar cheese
1 c. frozen corn kernels, thawed
1 12 oz. jar Trader Joe's Hatch Green Chile Salsa* (see linked recipe if roasting fresh chiles)
1 T. lime juice
sprinkle of Trader Joe's Ghost Chile Flakes
1/3 c. panko breadcrumbs

Directions
Preheat oven to 400˚F.

Pasta (Adapted from Alton Brown's Cold Water Pasta Method)
Combine pasta, water, and salt in a 4 qt. or larger pot, covered, on med-high heat.  Bring to a boil; reduce heat to maintain a simmer, and cook for 2-3 minutes, so the pasta is underdone.  Drain, and rinse with cold water.

Roux (Adapted from Alton Brown's White Roux)

In a Dutch oven, melt butter over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.

Slowly whisk in milk, adding it a little at a time, stirring constantly to keep the roux smooth.  Add grated cheeses one third at a time, stirring to incorporate.  

Add pasta, lime juice, chiles, and corn to the sauce.  Stir until well combined.  Top with breadcrumbs and bake uncovered 25-30 minutes until lightly browned.  Remove from oven and cool 10 minutes before serving.

Optional: add diced sautéed chicken, sweet onion, or drained canned black beans with the chiles and corn.