Green Chile Mac and Cheese

simplyrecipes.com

Emily Sunderland

2 cups elbow macaroni

Salt

2 cups of whole milk

3 Tbsp unsalted butter

3 Tbsp flour

¼ pound (1 cup, packed) finely shredded jack cheese

¼ pound (1 cup, packed) finely shredded sharp cheddar cheese

1 cup corn kernels (frozen is okay, if frozen, defrost before using)

1 ¼ cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)*

1 Tbsp lime juice

1 teaspoon salt

¼ to ⅓ cup panko or other breadcrumbs

* If you are roasting your own chiles (highly recommended), start with about 5-6 large green chiles—Hatch, Anaheims, or poblanos, or a mixture—and char them over a gas stove (see directions for roasting over a gas flame), under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems. note: If you are roasting your own chiles (highly recommended), start with about 5 to 6 large green chiles-Hatch, Anaheims, or poblanos, or a mixture-and char them over a gas stove (see directions for roasting over a gas flame), under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems.

Directions at simplyrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer