Kickin’ Hatch Chile Mac
with Honey Butter Cornbread | 2 Servings
- Eggs
- Milk
- Wheat
- Soy
We’re pairing this creamy, slightly spicy mac and cheese—made with classic elbow pasta and Hatch chile peppers—with our sweet, fluffy cornbread for a delicious dish that’s ready in minutes. All you need to do is heat up the mac and cheese (along with cornbread if desired), and most importantly, dig in and enjoy! Nutrition values are representative of a 1/2 bundle serving.
Ingredients
30 ounce
Hatch Chili Mac & Cheese
(Contains: Eggs, Milk, Wheat)
3.8 ounce
Cornbread Swirls
(Contains: Eggs, Milk, Soy, Wheat)
Nutrition Values
Cooking Steps
Keep frozen or refrigerated until ready to cook.
RECOMMENDED: Bring a medium pot of water to a boil. Place sealed bag into pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot!) Cut one corner of the bag with scissors and pour mac and cheese into serving bowl.
MICROWAVE ALTERNATIVE: Cut one corner of the bag; pour mac and cheese into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and mac and cheese will be very hot!)
Serve with Honey Butter Cornbread on the side. (If desired, preheat oven to 350 degrees. Bake cornbread until warmed, 3-5 minutes.)
