Prep Time
15 Mins
Broil Time
15 Mins
Stand Time
10 Mins
Cook Time
7 Mins
Bake Time
40 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.

Step 2

Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.

Step 3

Prepare macaroni according to package directions; drain and set aside.

Step 4

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.

Step 5

Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.

Step 6

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.

Step 7

Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.

Step 8

Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.

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