Food & Drink

GREEN CHILE MAC & CHEESE

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Green Chile Mac and cheese is one of my favorite dishes. It’s that green chile flavor with creamy cheese that I love. Why, then, hadn’t I made green chile heaven at home? It was time for me to rectify that. 😉

GREEN CHILE MACHINERY MAC: THE LONG AND THE SHORT WAY

There are two ways to make green chile mac. The long-term involves buying fresh hatch peppers and roasting them yourself before adding them to your mac & cheese. Although this will give you the best green chile flavor possible, fresh hatch chiles in the United States are not readily available all year.

So, I made my green chile mac & cheese using canned green chilies. It’s quick, simple, and still gives you the green chile taste! This is what I like (most nights of the week anyway).

IS IT SPICY??

Green chiles come in a variety of flavors. You can handle the heat but not the canned green chile. Although the above recipe contains a pinch of crushed pepper, this ingredient is not enough to add any heat to the green chile mac-and-cheese.

What kind of cheese is best for GREEN CHILE’S MAC AND CHEESE?

You want macaroni and cheese to melt smoothly, not stringy. The cheeses of the cheddar family melt easily, while mozzarella is a good example. If you prefer your mac spicier, you can use white cheddar, Monterey Jack or pepper jack to go with the green chili and cumin flavors.

WHAT ARE THE LEFTOVERS?

Cheese sauces usually taste better fresh than after refrigeration and reheating. However, I enjoyed these green chile mac & cheese leftovers quite a bit. Although the cheese sauce was not as smooth or as saucy as I would have liked, the green chili flavor intensified as it cooled, which made the experience even more enjoyable.

WHAT TO SERVE WITH GREEN CHILE MAC

Although I would be happy to have a big bowl of this for my entire meal, it is best served as a side dish. This macaroni cheese would be a great side dish to various dishes such as BBQ Cheddar Baked Chicken or Turkey Taco Skillet, Easy Cilantro Lime Chicken and Chipotle Portobello Oven Fajitas.

GREEN CHILE MAC & CHEESE

This green chile mac & cheese is ordinary with creamy Monterey Jack cheese and spicy diced chiles.

Prep time: 20 minutes

Total Time: 20 minutes

Servings: Each 1.5 cup

INGREDIENTS

  • 1/2 lb. macaroni ($0.50)
  • 2 Tbsp Butter ($0.10)
  • 2 Tbsp all-purpose flour ($0.02)
  • 2 cups whole milk ($0.82)
  • 8 oz. 8 oz.
  • 2 4oz. cans diced green chiles ($1.78)
  • 1/2 tsp ground cumin ($0.05
  • 1/8 teaspoon crushed red pepper ($0.02)
  • 1/4 tsp salt ($0.02)

INSTRUCTIONS

  • Bring a large saucepan of water to a boil. Once the water has boiled, add the macaroni to the pot and boil for another 7-10 minutes. The macaroni should be strained in a colander.
  • While the macarons are cooking, make the green chile cheese mixture. Mix the butter, flour and water in a saucepan. Cook on medium heat for 2 minutes. Stir occasionally.
  • Mix the milk and the flour. Continue whisking and cooking over medium heat until the milk starts to simmer. At that point, it will thicken into a cream-like consistency.
  • Turn off the heat. Start to stir in the shredded Monterey Jack cheese one time until it is fully melted into your sauce.
  • The canned green chiles can be drained and added to the cheese sauce with the cumin and crushed red pepper. Adjust the seasoning according to your taste. It is important to season it well, as the flavor of the pasta will be slightly diminished if the sauce is added.
  • Combine the cooked pasta and the green chile cheese sauce. Serve immediately

 

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