Green Chili Macaroni & Cheese
Source: Recipe from Chef Jeff Tunks
Another twist on a childhood favorite - this macaroni and cheese employs roasted Anaheim chiles, pepperjack cheese and Parmigiano-Reggiano for a stronger cheese flavor with a spicy kick.
Ingredients
1⁄2 lb. macaroni, uncooked
1 cup butter
4-5 oz. flour
1 pint whole milk
1 cup heavy cream
1 medium roasted Anaheim chile, diced
2 1⁄4 cups pepperjack cheese
2 1⁄4 cups Parmigiano-Reggiano cheese
2 tbsp. bread crumbs
1⁄4 cup olive oil
Steps
- In a large pot of boiling water, cook macaroni until al dente. Drain and shock in cold water. Reserve.
- In a heavy skillet over medium heat, melt half the butter. Add flour, whisking, until well combined into a roux.
- In a deep saucepan over high heat, stir together remaining butter, whole milk, heavy cream and chopped chiles. Bring to a boil; reduce heat to medium and stir in roux, 2 cups pepperjack cheese and 2 cups Parmigiano-Reggiano cheese. Stir until cheese is melted and mixture is thoroughly blended.
-
Pour macaroni and cheese into individual ramekins, sprinkle with bread crumbs and top with remaining cheeses. Drizzle with olive oil and bake at 400° F for 7-8 min. until cheese is bubbling and hot.