Green Chile Mac and Cheese

Name: Green Chile Mac and Cheese
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 473 milliliters elbow macaroni; 1 serving Salt; 473 milliliters whole milk; 3 Tbsps unsalted butter; 3 Tbsps flour; 113 grams (1 cup, packed) finely shredded jack cheese; 113 grams (1 cup, packed) finely shredded sharp cheddar cheese; 237 milliliters corn kernels (frozen is okay, if frozen, defrost before using); 296 milliliters chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles); 1 Tbsp lime juice; 1 teaspoon salt; 59 milliliters panko or other breadcrumbs

Green Chile Mac and Cheese might be just the main course you are searching for. This recipe makes 4 servings with 1605 calories, 183g of protein, and 60g of fat each. This recipe covers 54% of your daily requirements of vitamins and minerals. If you have butter, panko, corn kernels, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Green Chile Mac and Cheese, Green Chile Mac and Cheese, and Green Chile Mac and Cheese are very similar to this recipe.

Instructions

Cook the macaroni very al dente: Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water).

Ingredients you will need

Macaroni

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Macaroni

Pasta

The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven.

Ingredients you will need

Pasta

Equipment you will use

Oven

When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.

Ingredients you will need

Pasta

Water

Equipment you will use

Colander

Preheat the oven to 400°F.

Equipment you will use

Oven

Make a roux with butter and flour: 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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Dutch Oven

Slowly whisk in milk, then the cheeses:

Ingredients you will need

Milk

Equipment you will use

Whisk

Add the milk to the roux, a little at a time, stirring constantly so that lumps do not form.

Ingredients you will need

Milk

Whisk until smooth.

Equipment you will use

Whisk

Stir in the cheeses third at a time, stirring to incorporate after each addition.

Stir in pasta, chiles, corn, lime juice, salt:

Ingredients you will need

Lime Juice

Chili Pepper

Pasta

Corn

Salt

Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.

Ingredients you will need

Lime Juice

Macaroni

Chili Pepper

Corn

Salt

Top with panko and bake: Top the mac and cheese with panko or breadcrumbs.

Ingredients you will need

Macaroni And Cheese

Breadcrumbs

Panko

Equipment you will use

Oven

Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned.

Ingredients you will need

Breadcrumbs

Equipment you will use

Oven

Remove from oven and let cool for 10 minutes before serving.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

473milliliters

elbow macaroni 1serving

Salt 473milliliters

whole milk 3Tbsps

unsalted butter 3Tbsps

flour 113grams

(1 cup, packed) finely shredded jack cheese 113grams

(1 cup, packed) finely shredded sharp cheddar cheese 237milliliters

corn kernels (frozen is okay, if frozen, defrost before using)296milliliters

chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)1Tbsp

lime juice 1teaspoon

salt 59milliliters

panko or other breadcrumbs

Recommended wine: Chenin Blanc, Lambrusco, Riesling

Macaroni and Cheese works really well with Chenin Blanc, Lambrusco, and Riesling. With rich, cheesy mac & cheese you'll want to cleanse the palate with something crisp and acidic. We recommend Chenin Blanc, Riesling, or dry Lambrusco if you're in the mood for a red. You could try De Morgenzon Reserve Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 34 dollars per bottle.