Happy Mac and Cheese!!!

Let’s just face it, Mac and Cheese might be the answer to all problems big and small.

Have you ever seen a person upset after eating Mac and Cheese? I think not!!

Some how that warm gooeyness can make all things seem not so bad.

 Today we have upped the jackpot by adding in Hatch green chilies!

Ingredients

  • 1 bag of wheat shell pasta.
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 large egg
  • 12 ounces sharp cheddar, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 1/2 cup Happy Hemp Seeds, Raw
  • 1/4 Hatch roasted chilies, diced.

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt the butter and flour together. Whisking make sure to avoid lumps.
  4. Add in Milk slowly while stirring. The mixture will slowly thicken.
  5. Temper in the egg. Stir cheese and chilies. Season with salt and pepper.
  6. Fold the macaroni into the mix and pour into individual ramekin.
  7. Top with remaining cheese and Happy Hemp seeds.
  8. Enjoy!!

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3 comments

  1. Pingback: Happy Shishito Peppers | happyhemp

  2. Pingback: Happy Hatch Chile Vegan Ranch | happyhemp

  3. Pingback: Happy Hatch Chile Vegan Ranch | Happy Hemp

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