Green Chili Macaroni & Cheese

Menu Part: 
Side Dish
Cuisine Type: 
Italian
Serves: 
6

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

1. In a large pot of boiling water, cook macaroni until al dente. Drain and shock in cold water. Reserve.

2. In a heavy skillet over medium heat, melt half the butter. Add flour, whisking, until well combined into a roux.

3. 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.

4. 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.

Source: Recipe from Chef Jeff Tunks

More From FoodService Director

Industry News & Opinion
millennial employee handshake

Boy, is it ever fun being a member of the millennial generation. On the one hand, there’s a bevy of seasoned bosses and co-workers who typecast us as lazy, easily distracted, entitled upstarts who don’t value older generations’ experience. And on the other hand, there’s an economy that we entered at the exact wrong time that—while it is recovering—required us to settle for less pay and fewer benefits at the beginning of our careers, stunting our growth trajectory right from the start. (Whoops, there I go playing right into our complain-y stereotype.)

Like us or not, the millennial...

Ideas and Innovation
fidget spinner

While they may be a nuisance to parents, restaurants are finding an unexpected use for trendy fidget spinners. A chef at Houston seafood spot Reef posted a video to Instagram to show off the new technique: dripping sauce over the toy while it’s spinning on a plate to make creative designs.

Sponsored Content
ballpark stadium food trends

From Bush’s Best ® .

Whether it’s at a college or university, a minor league game or a major league game, sports stadiums offer an array of delicious foods that sports fans love. A look at what’s happening in stadiums’ food offerings spotlights a few trends that foodservice directors should keep an eye on and adapt for their own menus.

1. More pork options

According to Technomic’s MenuMonitor, powered by Ignite, instances of pork on stadium menus have increased 33% year-over-year. Going ultra-indulgent with pork is trending, too—Kauffman Stadium in Kansas City, Mo., serves...

Sponsored Content
blended burger mushrooms

From The James Beard Foundation.

Blending meat and mushrooms in burgers and other iconic foods is a major trend heralded by a number of trendsetters and publications.

As many know, this trend was started by college and university chefs and dining directors because they could create better burgers (and meatballs, tacos and meatloaf) by blending at least 25% ground mushrooms in with beef. These operators knew that “the blend” was better-tasting, better for the environment, better nutritionally and better for holding because of the juicier texture.

In return for being...

FSD Resources