Hatch pepper cheddar macaroni and cheese

6 servings

This recipe is a specialty of Murray’s Cheese shop located in Kroger stores. For a larger group of diners, double the ingredients amounts and bake for about 45 minutes.

  • 16 ounces elbow macaroni
  • Boiling water as needed
  • ½ tablespoon cooking oil (corn, canola, safflower, or extra virgin olive oil
  • 2 eggs, at room temperature and slightly beaten
  • 1½ cups heavy cream, at room temperature, divided
  • ¼ cup butter, at room temperature and cut into small pieces
  • 1 pound shredded Hatch Pepper Cheddar Cheese or sharp Cheddar or other desired cheese
  • ¾ cup shaved Parmesan cheese
  • 2 to 3 Hatch peppers or other desired peppers, stems, seeds, veins removed, and diced (optional)
  • Salt and freshly ground white or black pepper to taste
  • ¼ cup fine breadcrumbs 
  • Crisp bacon bits or smoked paprika for garnish (optional)

Cook macaroni in boiling water according to package directions, adding ½ tablespoon oil; rinse in cold water, and drain thoroughly.  Cool until easy to handle.  Do not overcook; macaroni should be al dente.

In a medium to large bowl, combine macaroni, eggs, 1cup heavy cream, and butter, mixing gently but well.  Fold in the shredded cheese by the handful; add the shaved Parmesan cheese and remaining ½ cup heavy cream, mixing gently but well (see note).  Add peppers, if desired, and salt and pepper to taste, mixing gently but well.

Spoon mixture into a 1 to 1½ -quart casserole or baking dish lightly coated with non-caloric vegetable cooking spray.  Evenly sprinkle breadcrumbs over the top of the casserole. May also sprinkle crisp bacon bits or smoked paprika over the top of the casserole.  Bake in a preheated hot oven (400 degrees F.) for about 35 minutes or until casserole is bubbly hot and crumbs lightly browned.

Note: Macaroni mixture should look creamy; if it is dry, add about ½ cup milk, a little at a time, until the right consistency is achieved.  If the mixture is runny, add a little more shredded cheese.

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