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The Bristol Blog

Cheese of the Month – Hatch Cheddar Cheese!

posted on August 4th, 2016 by Carl Smith

Hatch Chile season is here! Each year, we celebrate this delicious pepper through live roasts, delicious recipes, and pure excitement from our team members and customers alike. To add to the celebration, our Cheese Shoppes are proud to offer our own Bristol Farms Hatch Cheddar Cheese.

Our Hatch cheddar is an aged creamy white cheddar with flecks of real authentic Hatch chile peppers from Hatch, New Mexico. It is a nice balance of an aged smooth cheddar with a subtle bite from the smoky, spicy Hatch peppers.

hatch cheddar

Our Hatch cheddar cheese makes an ultimate grilled cheese, quesadilla, enchilada, cheeseburger, and more. One of our favorite uses is finely grating the cheese into a recipe for homemade mac and cheese! The possibilities are endless!

Enjoy our recipe below for Hatch Cheddar Mac and Cheese and catch our Hatch cheddar in store while it’s available for a limited time.

Hatch Cheddar Mac and Cheese

2 cups uncooked macaroni noodles
1/2 cup butter, melted
1/4 cup flour
2 1/2 cups whole milk
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups Hatch Pepper Cheddar, grated

Preheat oven to 350 degrees. Cook macaroni according to package instructions. Melt butter in a small pot over medium heat. Add flour to melted butter, stirring constantly for 2 minutes. Stir in milk, dry mustard, salt, and pepper. Add the Hatch Pepper Cheddar and whisk constantly until thick and smooth over. Add pasta and mix to incorporate. Pour the pasta mixture into a greased 9×9 baking dish and bake at 350 degrees for 20 minutes. For a creamier mac and cheese, bake for less time. For a hard and crunchy mac and cheese, bake up to 1 hour.

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