Nice flavor. Even though I forgot the salt and pepper. Takes a while to prep, but it wasn't difficult to make. I think it needs the salt though. Other than the jalapeño. It is a little bland.
Green Chile Mac and Cheese
Photo: Kate Sears; Styling: Susan Vajaranant
More From Allyou
Amount per serving
- Calories: 464
- Fat: 23g
- Saturated fat: 13g
- Protein: 18g
- Carbohydrate: 45g
- Fiber: 3g
- Cholesterol: 59mg
- Sodium: 529mg
- Salt and pepper
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1 small onion, chopped
- 2 jalapeños, seeded, finely chopped
- 1/2 cup all-purpose flour
- 4 cups low-fat milk, warmed
- 2 4-oz. cans chopped green chiles, drained
- 8 ounces sharp Cheddar, shredded (about 2 cups)
- 8 ounces pepper Jack, shredded (about 2 cups)
- 1 1/2 cups crushed corn chips
- 1. Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.
- 2. Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
- 3. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
- 4. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.
Also featured in: All You, August 2011
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