Kickin’ Hatch Chile Mac

Name: Kickin’ Hatch Chile Mac with Honey Butter Cornbread | 2 Servings
Yield: 2 servings
Ingredients: 30 oz Hatch Chili Mac & Cheese; 3.8 oz Corn

with Honey Butter Cornbread | 2 Servings

By Recipe0 System

We’re pairing this creamy, slightly spicy mac and cheese—made with classic elbow pasta and Hatch chile peppers—with our sweet, fluffy cornbread for a delicious dish that’s ready in minutes. All you need to do is heat up the mac and cheese (along with cornbread if desired), and most importantly, dig in and enjoy! *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
3.8 oz Corn

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

MICROWAVE ALTERNATIVE: 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

Serve with Honey Butter Cornbread on the side. (If desired, preheat oven to 350 degrees. Bake cornbread until warmed, 3-5 minutes.)