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 cheese
1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
2/3 cup corn kernels (if canned, drain thoroughly or 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
Preparation
- Bring a large pot of salted water to a boil (a tablespoon of salt per 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 finish cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.
- Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming.
- In an ovenproof casserole dish 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 about 2 minutes, stirring often. You don’t want the roux to brown. Add the warm milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
- Stir in the cheeses a third at a time, stirring to incorporate after each addition.
- Add the macaroni, chiles, corn and lime juice and stir until well combined.
- 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.
4-6 Servings
