• 7/14 Nat Mac & Cheese - 3

    From Dave Drum@1:2320/105 to All on Sat Jul 13 14:55:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Green Chile Mac & Cheese
    Categories: Pasta, Chilies, Cheese, Vegetables, Dairy
    Yield: 5 Servings

    2 c Elbow macaroni
    Salt
    1 1/2 c Whole milk
    2 tb Unsalted butter
    2 tb Flour
    1/4 lb Fine shredded jack cheese*
    1/4 lb Fine shredded sharp Cheddar*
    2/3 c Corn niblets; defrosted if
    - frozed
    1 1/4 c Chopped roasted, seeded
    - green chilies **
    +=OR=+
    8 oz (2 cans) chopped green
    - chilies
    2 ts Lime juice
    1/4 c (to 1/3 c) panko

    * Some markets sell a "Mexican blend" of shredded cheese;
    feel free to use this cheese blend in this recipe.

    ** If you are roasting your own chilies (highly
    recommended), start with about 5-6 large green chilies-
    Hatch, Anaheims, or poblanos, or a mixture and char them
    over a gas stove, under a broiler (roast until one side
    has blackened, then flip to blacken the other side), or on
    a grill. Place in a covered bowl to steam, then peel off
    the charred skin. Remove and discard the seeds and stems.

    Bring a large pot of salted water to a boil (a tablespoon
    of salt for every 2 quarts of water). Add the macaroni
    pasta. Return to a rolling boil, and boil, uncovered, for
    about 2 minutes less than the cooking time given on the
    pasta box instructions. The pasta should be mostly cooked,
    but still a little too firm to eat; it will complete its
    cooking in the oven. When the pasta is ready, drain it
    into a colander and run cold water over it to stop the
    cooking.

    Set the oven @ 400?F/205?C.

    Heat the milk in a small pot until it is steaming. Keep it
    warm while you continue with the dish.

    In an ovenproof pot such as a casserole or Dutch oven,
    heat the butter over medium heat. When the butter is
    melted and bubbly, stir in the flour to make a roux. Cook
    this, stirring often, for about 2 minutes. You don't want
    the roux to brown. Add the hot milk to the roux, a little
    at a time, stirring constantly so that lumps do not form.
    Whisk until smooth.

    Stir in the cheeses third at a time, stirring to
    incorporate after each addition.

    Add the macaroni, chilies, corn and lime juice and stir
    until well combined.

    Top the mac and cheese with panko or breadcrumbs. Bake
    uncovered for 25 to 30 minutes at 400?F/205?C, or until
    the breadcrumbs are lightly browned. Remove from oven and
    let cool for 10 minutes before serving.

    Yield: Serves 4-6.

    From: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... Perfectionist: Takes great pains - and gives them to someone else!
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