Category: Meatless -

Green Chile Mac & Cheese      

Ingredients:
2 cups elbow macaroni
Salt
2 cups of whole milk
3 Tbsp unsalted butter
3 Tbsp flour
1/4 pound (1 cup, packed) finely shredded jack cheese
1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
1 1/4 cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)
1 Tbsp lime juice
1 teaspoon salt
1/4 to 1/3 cup panko or other breadcrumbs

Preparation:
Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water). Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.

Preheat the oven to 400°F.

In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You dont want the roux to brown. Add the milk to the roux, a little at a time, whisking constantly so that lumps do not form. Whisk until smooth. Stir in the cheeses third at a time, stirring to incorporate after each addition.

Add the macaroni, chiles, and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.

Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.

Date added: 2016-08-17
Number of visits: 2402