Green Chile Macaroni And Cheese Recipes
GREEN CHILE MAC 'N CHEESE
I got this mac and cheese recipe from a friend of mine. The addition of green chiles really puts a surprising spin on this classic dish. My kids really enjoy it, and it's one of my favorite indulgences! Enjoy!
Provided by Flowers
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Combine heavy cream, Mexican cheese, pepper Jack cheese, green chiles, Greek yogurt, flour, salt, and black pepper in a large bowl. Add the cooked macaroni and stir well. Pour into the prepared baking pan.
- Bake in the preheated oven until cheeses are melted, about 20 minutes. Turn on the oven's broiler. Broil until cheese on top is nicely browned, about 5 minutes more.
Nutrition Facts : Calories 538.6 calories, Carbohydrate 33.9 g, Cholesterol 128.5 mg, Fat 37.7 g, Fiber 1.5 g, Protein 16.7 g, SaturatedFat 23.2 g, Sodium 749.1 mg, Sugar 2 g
GREEN CHILE MACARONI
Steps:
- Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream, and cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.
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
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- Bring a large pot of water to a boil for the macaroni. Once boiling, add the macaroni and continue to boil until tender (7-10 minutes). Drain the macaroni in a colander.
- While the macaroni is cooking, prepare the green chile cheese sauce. Add the butter and flour to a saucepot and cook over medium heat while stirring for about 2 minutes.
- Whisk the milk into the cooked butter and flour mixture. Continue to whisk and cook over medium heat until the milk begins to simmer, at which point it will thicken to a cream-like consistency.
- Turn the heat off. Begin stirring in the shredded Monterey Jack cheese, one handful at a time, until fully melted into the sauce.
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5/5 (2)Category Side DishCuisine AmericanCalories 613 per serving
- Heat the oven to 350 degrees. Toss the panko bread crumbs with the 1 teaspoon of melted butter on a small baking pan. Toast the bread crumbs until lightly browned, about 7-10 minutes. Set aside to cool. Once cooled, add chopped cilantro.
- In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth, about 1-2 minutes.
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- Stir in 5 cups of the cheese until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. If the mixture seems dry or you're not hearing that "perfect pasta sound" add a little of the pasta water for consistency. Pour the macaroni into a well-buttered 9- by 13-inch casserole. Drizzle heavy cream around the edges of the casserole. Sprinkle on it the remaining cheese, then the toasted bread crumbs.
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5/5 (1)Total Time 15 minsCategory Side DishesCalories 474 per serving
- Mix the cheddar, mayonnaise, Worcestershire sauce and pimentos together in a small bowl. Cover with plastic wrap and place in the refrigerator until the noodles are cooked.
- Mix together the dry noodles, stock, water, pepper, cumin, paprika, garlic powder, mustard, salt and green chilies in the Instant Pot.
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From graceandgoodeats.com
4.8/5 (8)Category Side DishCuisine AmericanCalories 639 per serving
- Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
- Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta. (You don't want to overcook it.) Strain the pasta once finished cooking.
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From creative-culinary.com
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- Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic or brown paper bag and seal. Let stand 15 minutes.
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From awickedwhisk.com
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