Hatch Chile Macaroni and Cheese
INGREDIENTS
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1 pound uncooked elbow macaroni
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2 tablespoons unsalted butter, melted
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1/3 cup panko bread crumbs
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1/4 teaspoon salt
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2-3 hatch chiles*
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3 tablespoons unsalted butter
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3 tablespoons all-purpose flour
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2 1/2 cups whole milk
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2 cups grated gouda
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3 cups grated sharp cheddar
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2 cups grated medium cheddar
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3/4 teaspoon freshly ground pepper
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1 1/2 teaspoons salt
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