Kickin’ Hatch Chile Mac and Cheese in a Bread Bowl The flavor will bowl you over! | 2 Servings

Name: Kickin’ Hatch Chile Mac and Cheese in a Bread Bowl The flavor will bowl you over! | 2 Servings
Yield: 2 servings
Ingredients: 30 oz Hatch Chili Mac & Cheese; 2 Bread

By Recipe0 System

We’re serving this creamy, slightly spicy mac and cheese—made with classic elbow pasta and Hatch chile peppers—in a warm, crusty sourdough bread bowl for the ultimate comfort food mash-up. All you need to do is heat up the mac and cheese, warm the bread bowl, and, most importantly, dig in and enjoy! Pro tip: Save the bread you scoop out of the bowl for dipping. *Nutrition values are representative of a 1/2 bundle serving*

Main Course

Difficulty: medium
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Ingredients

Servings

30 oz Hatch Chili Mac & Cheese
2 Bread

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Keep frozen or refrigerated until ready to cook.
2

RECOMMENDED: Bring a pot of water to a boil. Place bag in pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot.) Cut one corner with scissors and pour into serving bowl.
3

ALTERNATIVELY: Cut one corner of the bag; pour mac and cheese into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and mac and cheese will be very hot.)
4

BREAD BOWL: Adjust rack to middle position and preheat oven to 350 degrees. Cut a 2- to 4-inch circle into the top of the loaf and remove. Scoop out the inside of the bread to create a bowl. Brush inside of bread bowl with 1 TBSP olive oil or melted butter; bake on middle rack until lightly toasted and warmed through, 7-8 minutes.