Just got back from Santa Fe NM, where Hatch chiles are sold and roasted at all markets now. Where in the East Bay can I find them, specifically the mild and medium Hatch? The hot Hatch chiles are too hot for my family.
This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.