Side Pannel
Green Chile Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Serves: 4-6 servings
Green Chile Mac and Cheese Recipe
- Recipe Submitted by Cool Whip on 09/11/2014
Category: Cheese
Ingredients List
- 2 cups elbow macaroni
- Salt
- 1 1/2 cups of whole milk
- 2 Tbsp unsalted butter
- 2 Tbsp flour
- 1/4 pound (1 cup, packed) finely shredded jack chese
- 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
- 2/3 cup corn kernels (frozen is okay, if frozen, defrost before using)
- 1 1/4 cups chopped roasted, seeded green chiles (or two 4 ounce cans diced roasted green chiles)*
- 2 teaspoons lime juice
- 1/4 to 1/3 cup panko or other breadcrumbs
Directions
1 Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water). Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.
2 Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming. Keep it warm while you continue with the dish.
3 In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown. Add the hot milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
4 Stir in the cheeses third at a time, stirring to incorporate after each addition.
5 Add the macaroni, chiles, corn and lime juice and stir until well combined.
6 Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.
2 Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming. Keep it warm while you continue with the dish.
3 In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown. Add the hot milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
4 Stir in the cheeses third at a time, stirring to incorporate after each addition.
5 Add the macaroni, chiles, corn and lime juice and stir until well combined.
6 Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.
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