Prep 30 mins
Cook 20 mins
This is an awesome, spicy, adult version of macaroni and cheese. It is from chef Robert McGrath of the Roaring Fork restaurant in Scottsdale, Arizona. It is worth every calorie!
- 1 tablespoon corn oil
- 1⁄4 cup finely diced red bell pepper
- 1⁄4 cup diced red onion
- 1 tablespoon minced garlic
- 1⁄2 cup sweet corn kernel
- 2 cups macaroni, cooked
- 1⁄2 cup poblano chile, roasted,peeled,seeded and pureed
- 1⁄2 cup monterey jack pepper cheese, grated
- 1⁄2 cup heavy cream
- kosher salt
- cracked black pepper
- Heat oil in a heavy pan over moderately high heat.
- Saute bell pepper, onion, garlic and corn until tender.
- Add macaroni, poblano puree, cheese and cream.
- Stir frequently until combined thoroughly.
- Season to taste with salt and pepper.
I followed this recipe exactly as directed. It was really dry. Our Roaring Fork restaurant here in San Antonio, TX has the most wonderful Green Chile Mac & Cheese but is full of green, very thick cheesy goodness which has been baked in the oven in a small frying pan for individuals. Or a iron bowl for a large crowd. I am wondering if you meant to state 2 cups of COOKED MACARONI instead of 2 cups of macaroni cooked. There is a big difference and you may want to change your wording. The correct procedure for your directions is 2 dry cups of Macaroni then cook. I will try again changing the amount of macaroni. Then if it works out, I will come change my review. YaYa
Candy, my boyfriend wants to marry you! But seriously... love love this. My best friend and boyfriend about passed out at how good it is. We all lived in New Mexico for a long while and green chile in NM is like bread in most households- a staple. It is so cold here in NYC. I happened upon your recipe, so we made a bunch last night, and all was well with the world...Well at least till we realized we had finished it ALL. Now I need to go for a run and to gym. Thanks again for posting- I am SO keeping this recipe!
I love Mac' and Cheese and Hot peppers!! This is an excellent recipe! I used green chilies in place of the poblanos, (didn't want to take the time to roast the poblanos...) but it was still very good. Could use a bit more cheese and cream to make it more "saucy", but I will definately make this again. Thank You!