Green-Chile Macaroni and Cheese

If you think the heat might be too bold, opt for a milder chile rather than reducing the quantity. A cup of corn kernels is a good addition, mixed into the cheese sauce just before it comes off the heat. A Cheryl AltersJamison recipe from New Mexico Magazine, 2/2012.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 375 degrees. Butter shallow, medium-to-large baking dish.
  • Prepare breadcrumbs, first melting butter in small skillet over medium heat. Stir in bread crumbs and toast until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve.
  • Prepare cheese sauce, first melting butter in large, heavy saucepan over medium-low heat. Stir flour into butter gradually (so it doesn’t develop lumps).When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice; cook until heated through. Raise heat to medium-high and gradually whisk in milk, buttermilk, and salt. Bring mixture to a boil and continue to cook until lightly thickened, stirring occasionally (about 5 minutes). Stir in creamy fresh goat cheese until melted into sauce.
  • Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted. Toss macaroni with cheese sauce and spoon into prepared baking dish.
  • Scatter bread crumbs over macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden-brown and crunchy on top.
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@zeldaz51
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@zeldaz51
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"If you think the heat might be too bold, opt for a milder chile rather than reducing the quantity. A cup of corn kernels is a good addition, mixed into the cheese sauce just before it comes off the heat. A Cheryl AltersJamison recipe from New Mexico Magazine, 2/2012."
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  1. zeldaz51
    If you think the heat might be too bold, opt for a milder chile rather than reducing the quantity. A cup of corn kernels is a good addition, mixed into the cheese sauce just before it comes off the heat. A Cheryl AltersJamison recipe from New Mexico Magazine, 2/2012.
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