Green Chili Macaroni & Cheese
Source: Recipe from Chef Jeff Tunks
Another twist on a childhood favorite - this macaroni and cheese employs roasted Anaheim chiles, pepperjack cheese and Parmigiano-Reggiano for a stronger cheese flavor with a spicy kick.
1⁄2 lb. macaroni, uncooked
1 cup butter
4-5 oz. flour
1 pint whole milk
1 cup heavy cream
1 medium roasted Anaheim chile, diced
2 1⁄4 cups pepperjack cheese
2 1⁄4 cups Parmigiano-Reggiano cheese
2 tbsp. bread crumbs
1⁄4 cup olive oil
- In a large pot of boiling water, cook macaroni until al dente. Drain and shock in cold water. Reserve.
- In a heavy skillet over medium heat, melt half the butter. Add flour, whisking, until well combined into a roux.
- In a deep saucepan over high heat, stir together remaining butter, whole milk, heavy cream and chopped chiles. Bring to a boil; reduce heat to medium and stir in roux, 2 cups pepperjack cheese and 2 cups Parmigiano-Reggiano cheese. Stir until cheese is melted and mixture is thoroughly blended.
Pour macaroni and cheese into individual ramekins, sprinkle with bread crumbs and top with remaining cheeses. Drizzle with olive oil and bake at 400° F for 7-8 min. until cheese is bubbling and hot.