How to Make Green Chile Mac and Cheese Recipe
We used a mixture of hatch, anaheim, and poblano chiles
for this dish, but any combination of those you'd like will work. Just
remember to taste test the chiles before adding them to the casserole.
Even though these are mild green chiles, once in a while you'll get a
hot one!
Some markets sell a "Mexican blend" of shredded cheese; feel free to use this cheese blend in this recipe.
Ingredients
- 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
*If you are roasting your own chiles (highly recommended), start
with about 5-6 large green chiles—Hatch, Anaheims, or poblanos, or a
mixture—and char them over a gas stove,
under a broiler (roast until one side has blackened, then flip 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 the seeds and
stems.
Method
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.
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