Green Chile Mac and Cheese

Friday, October 31st, 2014


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

  1. 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.
  2. Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming.
  3. 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.
  4. Stir in the cheeses a third at a time, stirring to incorporate after each addition.
  5. Add the macaroni, chiles, corn and lime juice and stir until well combined.
  6. 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

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