With the guacamole pack I contributed for a couple of weeks ago, there were some green chiles. I had been craving some macaroni and cheese, and thought it would be great to add green chiles as I had before. My older daughter loved this, as did my husband and I. It’s spicy, but not overly spicy.
Green Chile Mac and Cheese
Original recipe here
What you need:
1/2 pound elbow macaroni
3 tablespoons unsalted butter
1/2 small onion, chopped
1/4 cup all-purpose flour
2 cups low-fat milk
1 4-oz. cans chopped green chiles, drained OR 1/4 cup fresh, roasted green chiles, peeled, stem and seeds removed, and diced
2 cups shredded sharp cheddar cheese
1 1/2 cups crushed corn chips, optional (I omitted)
Salt and pepper
How to make it:
Preheat oven to 375 F.
Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as the box directs. Drain; rinse under cold water.
Melt butter in a large skillet over medium-low heat. Add onion and sauté until soft, about 10 minutes. Sprinkle in the flour and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in green chiles. Add 1 1/2 cups of the cheddar cheese to skillet, stirring, until all cheese has melted. Season with salt and pepper.
Add cooked pasta to the skillet; stir.
Spray an 8-by-8-inch baking dish with cooking spray and pour in pasta mixture.
In a small bowl, combine corn chips with remaining 1/2 cup cheddar cheese; sprinkle over pasta.
Bake in the preheated oven for 40 to 45 minutes, until pasta mixture is bubbling and top is golden. Let sit for 5 minutes, then serve.
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