green chile mac and cheese

★★★★★ 1
a recipe by
Wendy Gardner
Buena Park, CA

Another good recipe from "All You" magazine! The picture is from the magazine.

★★★★★ 1
serves 12
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For green chile mac and cheese

  • salt and pepper
  • 1 lb
    elbow macaroni
  • 6 Tbsp
    butter, unsalted
  • 1 sm
    onion, chopped
  • 2
    jalapeno peppers, seeded, finely chopped
  • 1/2 c
    all purpose flour
  • 4 c
    milk, low-fat, warmed
  • 8 oz
    canned, chopped green chiles, drained
  • 8 oz
    sharp cheddar cheese, shredded (about 2 cups)
  • 8 oz
    pepper jack cheese, shredded (about 2 cups)
  • 1 1/2 c
    crushed corn chips (fritos)

How To Make green chile mac and cheese

  • 1
    Preheat oven to 375*F; 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 & jalapenos and saute 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 cheese. Add remaining cheddar & all of the pepper jack cheese to skillet & cook, stirring, until all cheese has melted. Season with salt & pepper.
  • 3
    Add pasta to skillet; stir. Mist a 13x9" baking dish with cooking spray & add pasta mixture.
  • 4
    Combine corn chips with reserved cheddar cheese; 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 before serving.

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