Elda’s Kitchen Green Hatch Chili Cooking & Grilling Sauce


1 cube butter (1/2 cup)
1/4 cup flour
2 cups whole milk
1 teaspoon dried mustard powder
1 to 1 1/2 teaspoon kosher salt
1 egg
1 cup shredded cheese, firmly packed
1/2 cup Elda’s Kitchen Green Hatch Chili Cooking and Grilling Sauce
4 cups cooked elbow macaroni
1 small bag crispy jalapeños
1 small bag potato chips


Bite Size Nachos


Preheat oven to 350 degrees.  Melt butter on medium heat in a large dutch oven.  Using a whisk, add flour and continue to whisk until mixture turns golden brown.  Add milk, Elda’s Kitchen Hatch Chili Cooking & Grilling Sauce, mustard powder and salt.  Mix well. 

Temper the egg by removing 2 tablespoons of mixture and place in small bowl.  Add the raw egg, stir, then pour into mixture and stir.  Add cheese to the mixture and stir until melted.

Remove mixture from heat.  Add cooked macaroni, blending well.  Pour macaroni mix into a 9 x 13 baking dish.  Bake for 20 to 25 minutes or until cheese bubbles around the edges. 

Place potato chips and crispy jalapeños into a sealable plastic bag.  Seal the bag and break into pieces.  Top macaroni and cheese with the pieces and serve.  Enjoy!

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