Green Chile Macaroni
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
- 1 1⁄4 cups elbow 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
directions
- 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.
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Reviews
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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
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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!
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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!
Tweaks
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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
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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!
RECIPE SUBMITTED BY
Candy C
United States
Born in the deep south and raised on good ole southern home cookin' - I've grown to love cooking all types of food and enjoy trying new recipes. I now live in Arizona with hubby. My two sons are attending college and enjoy learning to cook from their mom. They are very good guinea pigs! I'm a substitute teacher at the elementary level and love working with children - they are our future.