Best Chicken Hatch Chile Verde Skillet Macaroni And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MEXI-MAC SKILLET



Mexi-Mac Skillet image

This is the yummiest, quickest recipe I have. There's no need to precook the macaroni. Everything comes together in one smart skillet. -Maurane Ramsey, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
2/3 cup uncooked elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

QUICK SKILLET MACARONI AND CHEESE



Quick Skillet Macaroni and Cheese image

In the time it takes to make the boxed stuff, you can make this far superior version, cooked on the stove top and finished under the broiler. From "Noodles Express" Cookbook.

Provided by Raspberry Cordial

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces elbow macaroni
2 tablespoons butter
1 onion, chopped (about 1/2 cup)
1 tablespoon flour
3/4 cup heavy cream (or up to 1 cup cream- use light cream if desired)
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 garlic clove, minced
2 cups cheddar cheese, grated, divided (choose an aged cheese)
1 tablespoon fresh parsley, chopped

Steps:

  • In a large pot of boiling salted water, cook macaroni 8-10 minutes until al dente. Drain well and set aside.
  • While the macaroni cooks, melt butter over medium heat in an oven safe skillet or saucepan.
  • Add onion and cook, stirring often until soft and golden.
  • Add flour and cook, stirring for 2 minutes until flour is combined and mixture is light brown.
  • Whisking constantly, add cream slowly until well mixed. Stir in pepper, salt, nutmeg and garlic. Bring mixture to a boil, stirring.
  • Stir in 1 1/2 cups of the cheese, a little at a time, until melted.
  • Stir in the macaroni to coat with sauce. Sprinkle with remaining cheese and parsley on top.
  • Place skillet under broiler for 2 or 3 minutes or until cheese is bubbly.

HATCH CHILI MACARONI AND CHEESE



Hatch Chili Macaroni and Cheese image

Make and share this Hatch Chili Macaroni and Cheese recipe from Food.com.

Provided by Molly53

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces elbow macaroni (uncooked)
1 cup asadero cheese, shredded (substitute Fontina or Monterey Jack if unavailable)
1 cup colby cheese, shredded
4 tablespoons flour
4 tablespoons butter
1/2 teaspoon salt
1 dash pepper
2 cups milk
2 large green chilies, stemmed and seeded (Hatch chiles preferred, poblanos if they're unavailable)

Steps:

  • Preheat oven to 350F and spritz a casserole dish with cooking spray.
  • Puree the chile peppers in a food processor. (You may need to drizzle a bit of oil into the mixture to get the puree moving.).
  • Cook the macaroni according to package directions to al dente tenderness and drain very well.
  • In a medium saucepan, heat the butter over medium heat.
  • When melted, add the flour, salt, & pepper and whisk until bubbly and fully incorporated.
  • Slowly add the milk, continuing to whisk until smooth.
  • Bring the mixture to just under a simmer and begin slowly adding the cheese a handful at a time until all cheese is melted.
  • Finally, add the chile puree to the mixture.
  • Pour the cooked macaroni into the cheese sauce and stir to coat.
  • Then transfer the entire mixture to a medium baking dish.
  • Bake for 20 minutes or until bubbly and lightly browned on top.

Nutrition Facts : Calories 670.3, Fat 35.4, SaturatedFat 21.9, Cholesterol 109.1, Sodium 844, Carbohydrate 60.6, Fiber 2.5, Sugar 3.9, Protein 27.4

SKILLET MACARONI AND CHEESE



Skillet Macaroni and Cheese image

I have another version of Skillet Macaroni and Cheese posted, but this one is different with the cheeses it includes and several other ingredients. In addition, it adds a bit of heat with the hot sauce. This recipe calls for homemade bread crumbs. To make them, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground. The recipe is from Cook's Country.

Provided by CookingONTheSide

Categories     Cheese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons unsalted butter
2 cups fresh breadcrumbs
salt
pepper
3 3/4 cups water, plus more as needed
1 (12 ounce) can evaporated milk
3 cups elbow macaroni
1 teaspoon cornstarch
2 teaspoons hot sauce
3 cups sharp cheddar cheese, shredded
2 cups monterey jack cheese, shredded

Steps:

  • Melt butter in large nonstick skillet over medium-high heat.
  • Add bread crumbs, 1/4 t salt, and 1/4 t pepper and cook, stirring frequently, until deep golden brown, about 5 minutes.
  • Transfer to bowl and wipe out skillet.
  • Bring water, 1 1/4 cups evaporated milk, and 1/2 t salt to simmer in skillet over medium-high heat.
  • Add macaroni and cook, stirring often, until macaroni is al dente, 8-10 minutes.
  • Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet.
  • Simmer until slightly thickened, about 1 minute.
  • Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency.
  • Sprinkle with toasted bread crumbs.
  • Serve.

Related Topics