A super simple, 4-ingredient, stove top macaroni that's creamy, a bit spicy and great for a quick dinner or side dish. This recipe is also great for potlucks and get-togethers simply pour prepared Hatch Chile Macaroni into a buttered 13 x 9 pan and top with additional cheese. Then pop in the oven to re-heat prior to serving.
1 lb. Elbow macaroni, cooked and drained
1 jar Robert Rothschild Farm Hatch Chile Pepper Dip
1 lb. Monterey Jack cheese, grated
¼ cup Milk
Over medium heat, combine milk and Hatch Chili Pepper Dip, and cheese. Stir until cheese has just melted into the sauce. Mix in macaroni elbows, stir until well combined and serve warm.