Santa Fe, New Mexico is one of the best places. A place for cameras, cornbread, views for miles, and hatch chilies. Santa Fe is the oldest state capitol in the United States and its main plaza is full of charm.
The regional cuisine of New Mexico is fantastic. Every September Hatch chile season is a huge event in New Mexico. A spicy green chile that will spice up and flavor whatever you are making. When I was in Kolkata, India on my last visit my husband’s family treated me to a fabulous treat after a 27 hour train ride. Roasted chile macaroni and cheese. It was a twist of Indian and American food together in the best way possible. Ever since then I have been hoping to recreate that dish and finally we have a competitor. Except this one is gluten free.
This dish is spicy, cheesy, and gluten free. In other words the ultimate comfort food.
Southwestern Mac and Cheese
8 ounces gluten-free pasta
1/4 cup chopped chives
1 Tbsp. butter
1 Tbsp. coconut oil
4 ounces shredded cheddar cheese
4 ounces shredded Monterey Jack cheese
2 Tbsp. cornstarch
1 tsp. smoked paprika
1 tsp. salt
1/2 tsp. pepper
3/4 cup whole milk
1 cup chopped hatch chilies, roasted, skinned and seeds removed
Parmesan cheese to sprinkle on top
Cook pasta per package directions and drain. Set aside.
Combine shredded cheddar and monterey jack cheeses in large bowl. Toss with cornstarch and the seasonings.
Sauté chives in butter and oil. With burner on medium-high heat, stir in milk until it is warm. Stir in cheeses and chilies. Turn into casserole dish and sprinkle with parmesan cheese. Bake 350 degrees F. for 15 minutes, then broil for 3-5 minutes or until parmesan cheese browns nicely.