NEW MEXICO HATCH GREEN CHILE MAC AND CHEESE

INGREDIENTS

• 4 lb Barilla® Elbow Pasta
• 2 1/3 qt hatch green chile sauce
• 3 1/2 qt Alfredo sauce
• 3 1/8 lb shredded tillamook cheddar
• 2 cup canola oil
• 1 white onion, diced
• 2 cup chopped garlic
• 4 roasted red bell peppers, chopped
• 1/2 cup all-purpose flour
• 2 1/2 lb hatch green chiles, roasted, peeled, chopped
• 1 gal vegetable stock
• 1/2 310 can Stanislaus diced full red tomatoes
• 1/2 cup ground cumin
• 1 1/2 tsp red chile flakes (optional)
• 1 1/2 Tbsp Mexican oregano
• 1 Tbsp black pepper
• salt, as needed
• 1 bunch cilantro, chopped

PREPARATION

1. 1.Cook the pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
2. 2.To make the chile sauce: Heat the oil in a large pot and cook the onions and garlic until translucent. Add the bell peppers and flour and stir to thicken. Add the green chiles, stock, tomatoes, and spices. Bring to a boil and simmer for 10 minutes. Add the cilantro and simmer for another 2 or 3 minutes, then remove from the heat and quickly cool the sauce. It should be chunky. Refrigerate until service.
3. 3.In a single-serving casserole, layer about 1 1/2 cup pasta, 3 oz hatch green chile sauce, 4 1/2 oz alfredo sauce, and 2 oz cheddar.
4. 4.Bake in a very hot (700 °F) oven until lightly browned and hot through, about 6 minutes. Serve immediately.