Green Chili Mac & Cheese

"Green chiles kick up this Mac & Cheese. You could add some grilled chicken."
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  • Breadcrumb Topping:.
  • In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside.
  • Green Chili Crema:.
  • In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
  • Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste.
  • Pour the crema through a single mesh strainer or sieve. The crema should be very smooth.
  • Mac & Cheese:.
  • Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins.
  • Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender).
  • Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature.
  • Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside.
  • In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften.
  • Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes.
  • Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper.
  • Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
  • Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping.
  • Bake at 350º 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.).
  • Broil for a minute or two to finish browning the top.

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I love cooking for family and friends. I especially enjoy is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photobucket"></a> <img src=""> <img src="">
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