Green Chile Cheeseburger Macaroni
Ingredients:
2 lbs. ground beef
1 medium onion, diced
3 cloves garlic, minced
1 tsp. cumin
1 tsp. chile powder
1/2 tsp. red pepper flakes
2 tsp. Tabasco
1/2 cup tomato paste
3 Tbsp. flour
2 1/2 cups milk
2 1/2 cups beef broth
1/2 cup Hatch Chile Verde
3 cups cheddar cheese, shredded
3 cups dry macaroni noodles
1/2 cup sour cream
Instructions:
In a large pan, over medium heat, add ground beef, diced onions, and minced garlic.
Sauté until the beef is fully browned and the onions turn soft and translucent. Drain excess fat and return the mixture to the pan.
Stir in the cumin, chile powder, red pepper flakes, and Tabasco, followed by the tomato paste and flour. Mix until well incorporated.
Pour in the milk, green chiles, and beef broth. Add the dry macaroni, then bring the mixture to a boil.
Lower the heat, cover, and let it simmer for 10-15 minutes, or until the pasta is cooked through.
Taste and adjust the seasonings, if necessary. Sprinkle the shredded cheddar cheese over the mixture and stir until it melts.
Finally, mix in the sour cream until everything is creamy and well blended.
Notes:
Flavor Profile: The combination of cumin, chile powder, and Hatch green chiles brings a southwestern flavor to this creamy, cheesy macaroni dish. The Tabasco adds a little heat and tanginess, while the sour cream provides a nice balance of creaminess.
Customization: If you prefer a spicier version, you can increase the amount of red pepper flakes or Tabasco. For a milder dish, reduce or omit the red pepper flakes altogether.
Substitutions: Ground turkey or chicken can be used instead of beef for a leaner option. You can also swap cheddar for other cheeses like Monterey Jack or a blend of Mexican cheeses for a different flavor.
Hatch Green Chile: If you can’t find Hatch green chiles, you can substitute with canned green chiles or fresh roasted poblanos. Hatch chiles have a unique taste, so using them will bring out the authentic New Mexican flavor.
Macaroni Cooking Tip: Since the macaroni is cooked in the sauce, it absorbs a lot of flavor as it softens. Keep an eye on the liquid level to ensure the pasta doesn’t dry out; you may need to add a splash of broth or milk if it gets too thick.
Make Ahead: This dish is a great candidate for meal prep. Prepare the recipe in advance and refrigerate it. It reheats well, though you may need to add a bit of milk or broth when reheating to maintain its creamy texture.
Serving Suggestions: Serve this dish with a simple side salad or steamed vegetables to add some freshness to the meal. It’s hearty enough to stand alone, but pairing it with something light can balance the richness.
Leftover Ideas: If you have leftovers, you can turn them into a baked casserole by topping the dish with extra cheese and baking it until bubbly and golden.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: ~740 kcal | Protein: ~43 g | Fat: ~43 g | Saturated Fat: ~21 g | Carbohydrates: ~44 g | Fiber: ~3 g | Sugars: ~9 g | Cholesterol: ~165 mg | Sodium: ~1100 mg | Calcium: ~450 mg | Iron: ~5 mg
Frequently Asked Questions:
Can I use a different type of ground meat?