½ cup peeled and roasted hatch green chiles

¼ cup 1 year aged asiago with rosemary cheese

¼ cup 1 year aged gouda

¼ cup manchego cheese

¼ cup Cabot Farms Vermont white cheddar cheese

½ cup milk

3 tablespoons butter

1 pound  elbow pasta

¼ cup pecarino romano, grated

1/8 cup Parmesan cheese

¼ cup cracker crumbs

Boil pasta in water until al dente and drain. Add butter, milk, asiago, gouda, manchego, and cheddar cheeses. Stir until melted and combined. Pour into a baking dish. Combine pecarino romano, parmesan, and cracker crumbs, then sprinkle over the pasta. Bake at 400 degrees for 25-30 minutes minutes until the crust is lightly browned.


Written by Chef John O'Neil

Leave a Comment