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In the realm of comfort food, few dishes hold a candle to the beloved classic: macaroni and cheese. Its creamy texture and cheesy goodness have made it a staple in households across the globe. However, what if we could elevate this timeless favorite with a spicy twist? Enter the Hatch Chili Mac and Cheese Bombs—a culinary creation that perfectly marries the richness of mac and cheese with the vibrant, smoky flavor of Hatch green chiles. These delightful bites not only serve as a mouthwatering snack but also double as an impressive appetizer for gatherings or parties.

Hatch Chili Mac and Cheese Bombs

Discover a mouthwatering twist on a classic favorite with Hatch Chili Mac and Cheese Bombs. This recipe combines creamy macaroni and cheese with the smoky flavor of Hatch green chiles for a spicy kick. Perfect as a snack or appetizer, these bite-sized treats feature a crispy exterior that complements the gooey cheese center. Whether for a casual get-together or a festive celebration, these delicious bombs are sure to impress your guests and satisfy every palate.
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Ingredients
  

8 oz elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup hatch green chiles (fresh or canned, diced)

1 cup milk

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper (optional for added heat)

Salt and pepper to taste

1 cup seasoned breadcrumbs

1 cup oil (for frying)

Fresh cilantro, for garnish (optional)

Instructions
 

Cook the Macaroni: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    Make the Cheese Sauce: In the same pot, melt the butter over medium heat. Stir in the flour to form a roux and cook for about 1 minute until golden. Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the sauce thickens and is smooth.

      Add Cheese and Seasoning: Lower the heat and add the shredded cheddar cheese, diced hatch green chiles, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Stir until the cheese is fully melted and the mixture is creamy.

        Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Remove from heat and let it cool for about 15 minutes.

          Form the Bombs: Once the mixture is cool enough to handle, scoop about 2 tablespoons of the mac and cheese mixture into your hands and roll it into a ball. Repeat until all the mac and cheese mixture is used.

            Bread and Fry: Place the seasoned breadcrumbs in a shallow bowl. Roll each mac and cheese ball in the breadcrumbs, pressing gently to adhere. Heat the oil in a deep frying pan over medium-high heat to 350°F (175°C). Fry the bombs in batches for 3-4 minutes or until they are golden brown and crispy.

              Drain and Serve: Remove the fried bombs with a slotted spoon and drain on paper towels. Serve hot, garnished with fresh cilantro if desired.

                Enjoy: These Hatch Chili Mac and Cheese Bombs are perfect as a snack, appetizer, or party treat. Enjoy the creamy, cheesy interior with a crispy exterior!

                  Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4-6