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.