What could make Mac & Cheese even better? Take a Southwestern spin with Roasted Green Chilies, Corn and Jack Cheese!
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So our markets are full of New Mexico Hatch green chilies right now, and our backyard is full of Poblanos and Anaheims.
We can complain about the zucchini beast and its cousin the cucumber monster, but the chili plants? uh uh We fry and eat everyone. Here’s my new favorite recipe for making good use of green chilies from the garden or market – a Green Chili Macaroni Cheese Casserole with Corn. Yummy!
This is so good that even my friends who normally shy away from cheese dishes asked for more. There’s something about the trio—green chiles, corn, and cheese—that’s irresistible. The squeeze of lime? Perfect.
Green Chile Mac and Cheese
We used a mix of Hatch, Anaheim, and Poblano chiles for this dish, but any combination will work. Remember to taste the chiles before adding them to the casserole. Although these are mild green chillies, every now and then you get a hot one!
Some markets sell a “Mexican blend” of grated cheese; Feel free to use this cheese mix in this recipe.
ingredients
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2 cups uncooked Elbow Macaroni
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Salt
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2 cups whole milk
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3 tablespoon unsalted butter
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3 tablespoon all purpose flour
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1/4 lb (1 cup, packaged) finely shredded Jack Cheese
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1/4 lb (1 cup, packaged) Finely Shredded Spicy Cheddar cheese
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1 Cup corn grits
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1 1/4 cups chopped roasted, cored green chilies, or 3 (4-ounce) cans of diced roasted green chiles
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1 tablespoon lime juice
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1 teaspoon Salt
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1/4 to 1/3 Cup Panko or others breadcrumbs
method
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Cook macaroni very al dente:
Bring a large pot of salted water to a boil (1 tablespoon of salt to 2 liters of water). Add the macaroni pasta. Bring back to a boil and cook uncovered about 2 minutes less than the cooking time listed on the pasta box instructions.
The noodles should be mostly cooked but still a little too firm to eat; it will complete its cooking in the oven.
When the noodles are done, drain them in a colander and run cold water over them to stop cooking.
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Preheat oven to 400°F.
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Make a roux with butter and flour:
In an ovenproof saucepan, such as a casserole or Dutch oven, heat the butter over medium-high heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this for about 2 minutes, stirring frequently. You don’t want the roux to turn brown.
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Slowly stir in the milk, then the cheeses:
Gradually add the milk to the roux, stirring constantly to avoid lumps forming. Whisk until smooth.
Stir in the cheese by a third, stirring after each addition to incorporate.
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Stir in pasta, chilies, corn, lime juice, salt:
Add macaroni, chilies, corn, and lime juice and stir until well combined. Taste for salt, add a teaspoon if needed, less or more.
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Top with panko and bake:
Top the mac and cheese with panko or breadcrumbs. Bake uncovered at 400°F for 25 to 30 minutes or until the breadcrumbs are lightly browned.
Remove from the oven and let cool for 10 minutes before serving.
Simple tip!
If roasting your own chiles (highly recommended), start with about 5-6 large green chiles — Hatch, Anaheims, or Poblanos, or a mix — and char them over a gas stove (see Gas Roasting Instructions). , under a grill (broil until one side is blackened, then turn to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard seeds and stems.
| nutritional information (per serving) | |
|---|---|
| 389 | calories |
| 22g | Fat |
| 33g | carbohydrates |
| 17g | protein |
