Green Chile Macaroni & Cheese - Roaring Fork Restaurant

Scottsdale, AZ. Serve as a side dish for steak or as an entree by adding some chopped, cooked chicken.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  whole fresh poblano chile
• 1⁄4 cup  chopped fresh poblano chile
• 1  tablespoon  vegetable oil
• 1⁄4 cup  chopped red bell pepper
• 1⁄4 cup  chopped red onion
• 1 -2  garlic clove, minced
• 1⁄2 cup fresh corn kernels or 1⁄2 cup  thawed frozen corn kernels
• 3⁄4 cup  whipping cream
• 2  cups  freshly  cooked macaroni (about 2/3 c. dried)
• 1⁄2 cup  grated monterey jack pepper cheese (hot pepper Monterey Jack cheese)
•  salt, to taste
•  ground black pepper, to taste

Directions

1. Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside.
2. Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minutes.
3. Add cream and chile puree' bring to boil. Add cooked macaroni and grated cheese; stir until cheese melts and mixture is heated through. Season to taste with salt and pepper.