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Mac and cheese goes southwestern in Rach's latest crowd pleaser made with roasted green chilies. 

"Chili is meat or vegetable and/or bean thick stew or, it can refer to powdered dried chile peppers," Rach says. "Chile with an e refers to peppers themselves, in this case, New Mexican green chile peppers or Hatch peppers."

This recipe celebrates Hatch Valley New Mexican Chile Peppers which can be purchased roasted and frozen or canned online and in larger markets. If you cannot get your hands on these sweet and spicy, smoky flavored chile peppers, substitute 6 large roasted poblano chile peppers, peeled and chopped.

Want some meat in your Green Chile Mac?
For a protein boost, Rach recommends adding 1 pound browned crumbled pork or chicken to the Hatch chile-cheese sauce. Pulled rotisserie chicken, 2 cups packed, would work well too.