Bowl of Mac and cheese


  • 2-3 cups shredded Red Butte Hatch Chile
  • 2 tbs butter
  • 1-2 thinly sliced bell peppers 
  • 1 tsp salt 
  • 1 tsp pepper 
  • Splash of tequila 
  • 1 1/2 cups of heavy cream 
  • 1 lb of cooked ziti or penne pasta 
  • 1 cooked chicken breast cut into small chunks 
  • 1/4 cup green onion 


  1. Heat a saucepan over medium heat. Add butter, peppers and salt and pepper. Sauté until peppers are softened.
  2. Add tequila and cook 1-2 minutes more. Reduce heat to medium low and add heavy cream. Let simmer until cream has reduced some.
  3. Add shredded cheese and mix in until all cheese is melted. Mix in pasta, chicken, and green onion. Serve immediately and enjoy this cheesy, gooey, irresistible dish!