This year, I did something I have not done in four years. I went home for Thanksgiving. And in three weeks, I’ll be home again for Christmas. While this makes me happier than I can truly express, it also made me a little nervous. When I go home, I tend to treat it like a big, delicious, vacation. So I attempted to prepare myself by eating healthier in the weeks up to heading home for the first time.
Key word, attempted.
Normally, I don’t have too much trouble eating well the majority of the time, allowing for the occasional ridiculous extravaganza of eating. This was just that – an incredibly ridiculous, outrageous, definitely not good for you (but so, so, so, SO good) dish: green chile mac and cheese. The only thing I’d change next time is reduce the cream and increase the cheese. I think this will boost the green chile flavor and make this totally out of this world. Now, the recipe list may seem long, but it’s not complicated. If it still stresses you, make the green chile cream ahead of time. It will hold, refrigerated for a couple days.
Green Chile Mac and Cheese
Adapted from Luna Cafe
Made one honkin huge 9″x13″ casserole
Leftover Potential: Makes great leftovers. Add shredded chicken for a slightly different meal.
Green Chile Cream
2 cups heavy cream
26 oz canned green chiles
4 cloves garlic, minced
1 bunch green onions
salt and pepper, to taste
1. In a medium pot, heat the cream to a simmer. Add the chiles, garlic, and onion. Simmer for 2-4 minutes to infuse with flavor. Remove from heat and let cool.
2. With a blender or food processor, blend the cream until smooth. Season with salt and pepper. Reserve.
Mac and Cheese
1 1/4 pounds pasta (I used fusilli)
6 Tbsp butter
1 1/2 cups dried breadcrumbs
2 cloves garlic, minced
2 oz grated parmesan cheese
salt, to taste
9 oz white cheddar cheese, grated
9 oz pepperjack cheese, grated
2 Tbsp butter
1 onion, diced
1/4 cup all purpose flour
green chile cream (above)
1 cup red bell pepper, diced
1 cup poblano peppers, diced
1 cup corn kernels
salt and pepper, to taste
1. Cook the pasta in a large pot of salted, boiling water until tender, about 7-9 minutes. Drain and reserve.
2. In a small bowl, combine the butter, breadcrumbs, garlic, parmesan, and salt to form a crumbly topping.
3. Toss the cheeses together and set aside.
4. In a large pot, melt the butter over medium heat. Add the onion and saute until translucent, about 4-5 minutes. Add the flour and cook, stirring constantly for about 1 minute.
5. Add the cream and bring to a boil. Continue to cook, stirring constantly, until the mixture has thickened enough to coat the back of a spoon. Stir in the cheeses.
6. Transfer the pasta to a buttered 9″x13″ casserole dish. Toss with peppers and corn. Pour the cheese sauce over the pasta. Top with a sprinkling of salt and pepper.
7. Finish with a generous sprinkling of the breadcrumb topping. Bake until the macaroni is bubbly and heated through, about 30 minutes. Serve warm.
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sounds delicious! does this recipe reflect the cream reduction and cheese boost?
Yes and no – I did change the amounts, but I still think it could use a boost. Maybe reduce the cream to 1 1/2 cups and increase the cheese by that extra 1/2 a cup.
Oh boy, I was just mulling over what to have for dinner, and it turns out I have all these ingredients, including roasted green chilis that I froze from the Farmer’s Market last summer.
Well, no pepperjack, but tons of cheddar, so that oughta be OK.
Wow this really looks delicious! I love that green chile addition…yum!
This was so deliciously decadent when you made it for us that I’m making it for my family’s Christmas Eve dinner this year. Of course since it was YOUR recipe, my dad agreed to try something new. Thanks for spicing things up for us!