Green Chile Macaroni Recipes
GREEN-CHILE MACARONI AND CHEESE
If you think the heat might be too bold, opt for a milder chile rather than reducing the quantity. A cup of corn kernels is a good addition, mixed into the cheese sauce just before it comes off the heat. A Cheryl AltersJamison recipe from New Mexico Magazine, 2/2012.
Provided by zeldaz51
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Butter shallow, medium-to-large baking dish.
- Prepare breadcrumbs, first melting butter in small skillet over medium heat. Stir in bread crumbs and toast until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve.
- Prepare cheese sauce, first melting butter in large, heavy saucepan over medium-low heat. Stir flour into butter gradually (so it doesn't develop lumps).When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice; cook until heated through. Raise heat to medium-high and gradually whisk in milk, buttermilk, and salt. Bring mixture to a boil and continue to cook until lightly thickened, stirring occasionally (about 5 minutes). Stir in creamy fresh goat cheese until melted into sauce.
- Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted. Toss macaroni with cheese sauce and spoon into prepared baking dish.
- Scatter bread crumbs over macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden-brown and crunchy on top.
Nutrition Facts : Calories 669.7, Fat 31.4, SaturatedFat 19.3, Cholesterol 93.4, Sodium 806.3, Carbohydrate 66.2, Fiber 3.2, Sugar 8, Protein 30.2
GREEN CHILE MACARONI
This is an awesome, spicy, adult version of macaroni and cheese. It is from chef Robert McGrath of the Roaring Fork restaurant in Scottsdale, Arizona. It is worth every calorie!
Provided by Candy C
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a heavy pan over moderately high heat.
- Saute bell pepper, onion, garlic and corn until tender.
- Add macaroni, poblano puree, cheese and cream.
- Stir frequently until combined thoroughly.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 321.1, Fat 17.2, SaturatedFat 9.8, Cholesterol 53.3, Sodium 94.3, Carbohydrate 33, Fiber 2.3, Sugar 3.4, Protein 9.7
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GREEN CHILE MACARONI AND CHEESE | LEITE'S CULINARIA
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5/5 (2)Total Time 45 minsCategory MainsCalories 582 per serving
- Bring a large pot of salted water to a boil and add the macaroni. Cook according to the package directions until al dente, then drain the pasta.
- Meanwhile, in a large, broiler-safe skillet set over medium-low heat, melt the butter. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and chiles and cook for 30 seconds more. Add the pasta, cream, half the Monterey Jack, and half the Cheddar. Cook, stirring, until the cheeses have melted, about 2 minutes. Stir in the salt, cumin, and cayenne, and then taste and adjust the seasonings if desired.
- Position an oven rack 6 inches (15 cm) from the upper heating element and preheat the broiler.
- Sprinkle the macaroni with the remaining Monterey Jack and Cheddar and then with the crushed tortilla chips. Place the skillet under the broiler and cook until the cheese is lightly browned and bubbling, 1 to 2 minutes. Garnish with cilantro and serve warm.
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4.7/5 (20)Total Time 35 minsCategory Main CourseCalories 506 per serving
- Start by preheating your oven to 400 degrees and bring a large pot of salted water to boil. Once boiling , cook your macaroni for four (yes.. four!) minutes, drain and set aside. In a large skillet, add your butter and melt over medium high heat. Add in the chopped onion and cook for 3 -4 minutes, stirring frequently.
- Add in minced garlic and cook for one minute before adding in flour. Whisk together and let cook for 1 – 2 minutes before pouring in the milk. Whisk together and break up any flour clumps with your whisk. Add in spices, salt and pepper and bring to a low boil. Once boiling, turn heat down to medium and stir in the green chile salsa verde. Add in 3 cups of cheese (reserve 1 cup for topping) and continue to stir until cheese has melted.
- Add in your cooked pasta and stir to combine. Move your Green Chile Macaroni and Cheese to a 9 x 13 baking pan, sprinkle with reserved cheese and bake for 25 minutes. Remove from oven and let Green Chile Macaroni and Cheese sit for 10 minutes before serving.
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