Roasted Hatch Chile Mac and Cheese

You guys, I think I've discovered the holy grail of mac and cheese recipes. I'm not trying to toot my own horn but I've been known to make a mean mac and cheese and yet this one topped them all. So toot toot.

For those that might be terrified of the idea of making a homemade mac and cheese and would resort to a boxed variety (which are delicious by the way, no judgment), don't fret. Making a homemade mac and cheese is much simpler than it looks! It really comes down to these easy steps:

1. Boil your pasta (you're going to do this anyways for a boxed mac and cheese)

2. Make a white sauce (milk, butter, flour, voilah!)

3. Season the white sauce and add cheese, and more cheese, and more cheese...

4. Combine sauce and noodles and eat as is or cover it with buttery breadcrumbs and more cheese and bake until bubbly because, why not?

5. Optional: Add whatever kind of add-ons to your basic mac and cheese recipe to add a unique twist - bacon, peas, ham, jalapenos, broccoli. The world is your oyster.

My basic mac and cheese recipe is already pretty darn tasty as is. I mean, it has 6 1/2 cups of cheese and a whole stick of butter, so need I say more?

But turns out you really can top perfection. The secret to quite possibly the best mac and cheese I've ever made or tasted is the addition of smoky, slightly spicy roasted hatch chiles. With every bite of this creamy, indulgent mac and cheese you taste just a hint of spice that's not too overwhelming but that really adds a punch to the sharp cheddar.

My favorite part is cracking into the crispy, buttery crust on top to uncover the pool of cheesy, creamy noodles. My mouth is literally watering just writing this! It's truly the best mac and cheese recipe ever. You're welcome.

Roasted Hatch Chile Mac and Cheese

Inspired by Martha Stewart's "Perfect macaroni and cheese"

• 3-4 Hatch chile peppers

• 1 lb elbow macaroni, or medium shells

• 5 1/2 cups of 2/% milk

• 8 tablespoons butter

• 1/2 cup of flour

• 1 tablespoon dijon mustard

• 1/4 teaspoon cayenne pepper

• Salt and black pepper

• 4 1/2 cups of grated sharp cheddar cheese

• 2 cups your favorite "melty" cheese - I used a pre-shredded blend of mozzarella, smoked provolone, romano, fontina, asiago & parmesan cheese. Shredded mozzarella would work just fine here too.

• 3/4 cup of panko breadcrumbs

Set your oven to broil. Place 3-4 (depending on how spicy you like it!) on a sheet pan and stick under the broiler for about 4 minutes. Flip chiles and let broil for an additional 4 minutes on the other side. Remove from oven and immediately place in a ziploc bag to steam for about 5 minutes. Remove chiles from bag and remove skin. Dice chiles and set aside. Lower your oven temp to 375 degrees.

Butter a 3-quart casserole dish, or two pie plates and set aside. Place panko in a small bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with panko and toss.

Fill a large saucepan with water. Bring to a boil. Add elbow macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. Transfer the macaroni to a colander and drain well. Set aside.

In a dutch oven melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook to make a roux, stirring, 1 minute.

Slowly pour milk into roux while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in cayenne pepper, dijon mustard, diced chiles, 4 cups cheddar, and 2 cups melty cheese blend. Season with salt and black pepper to taste. Add macaroni noodles and combine.

Pour the mixture into the prepared casserole dish or divide between two pie dishes. Sprinkle remaining 1/2 cup cheddar and scatter breadcrumb mixture over the top. Bake until bubbly and golden brown, about 30 minutes. Let cool for 5-10 minutes before serving. Enjoy...and try your best not to lick your plate!