Green Chile Macaroni and Cheese




1 block raw milk white cheddar, cut into tiny cubes 1 block Applewood Smoked Gruyere, cut into tiny cubes 1 bag shredded cheddar 2 bags elbow macaroni 2 small cans roasted & peeled chopped Hatch green chile 2 small cans jalpeno pepper slices 2 eggs, beaten 1 can evaporated milk 1 tablespoon each: smoked paprika,garlic powder,onion powder, cracked black pepper, white pepper

Nutritional information

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Bring a large pot of salted water to a boil; add elbow macaroni. Stir and let boil for 10 minutes or until tender. Drain and rinse with cold water to prevent further cooking. Pour into a mixing bowl. Add evaporated milk and cheeses, stirring until all are combined.Add all spices and stir again.Make sure the macaroni is no longer warm so that the beaten eggs do not cook when you add them in.Once all the other ingredients have been added, add the eggs and mix well by hand. Pour into a large buttered casserole dish (13x9) and bake at 350 degrees uncovered for 30 minutes. Serve hot.