Kickin’ Hatch Chile Mac and Cheese in a Bread Bowl
The flavor will bowl you over! | 2 Servings
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 ounce
Hatch Chili Mac & Cheese
(Contains Eggs, Milk, Wheat)
2 unit
Sourdough Bread Bowl
(Contains Wheat)
Nutrition Values
Instructions
Keep frozen or refrigerated until ready to cook.
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.
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.)
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.