In a large saucepan over medium heat, melt the butter. Add the Hatch chiles and sauté for 1 to 2 minutes. Whisk in the flour ...

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⅓ cup (60 g) diced roasted Hatch chiles, plus more for garnish (optional) 3 tablespoons (23.25 g) all-purpose flour. 3 cups (720 ml) whole milk. 2 cups (240 g) shredded cheddar cheese.

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