Green Chile Mac and Cheese
Creamy and cheesy, with a lingering heat that is irresistible, this green chile mac and cheese is a keeper.
Foto: Barefeet In The KitchenIngredients
- 1 pound elbow macaroni
- ¾ cup heavy cream
- ¾ cup whole milk (divided)
- 2 tablespoons all-purpose flour
- ¾ teaspoon granulated garlic or garlic powder
- ¼ teaspoon granulated onion or onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon yellow or dijon mustard
- 7 ounces chopped green chile (about ⅔ cup)
- 4 ounces freshly shredded cheddar cheese (about 1½ cups)
- 4 ounces freshly shredded Monterey Jack cheese (about 1½ cups)
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon fresh ground black pepper (adjust to taste)
Steps
In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and add 2 tablespoons of salt. Stir to dissolve and add the pasta. Cook the pasta to al dente, stirring frequently and taking care not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
In the same pot used for the pasta, add the cream and ½ cup of milk over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining ¼ cup of milk with the flour, garlic powder, onion powder, and cayenne pepper. Whisk until smooth.
When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
Stir in the mustard and green chile. Add the shredded cheese, a handful at a time, stirring to melt. Remove from the heat once all the cheese has melted. Stir in the salt and pepper.
Return the pasta to the pot with the cheese sauce and stir to coat. Taste and add salt, only if needed.
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