Green Chile Macaroni Cheese Roaring Fork Restaurant Recipes

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THIRTY-LAYER GREEN CHILE MAC AND CHEESE



Thirty-Layer Green Chile Mac and Cheese image

Provided by Aaron May

Categories     side-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups "00" flour
4 eggs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter, plus for greasing the casserole dish
1 cup all-purpose flour
4 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 cup shredded Cheddar
1 cup shredded gouda
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 clove garlic
1/2 shallot
1 Anaheim chile
1 jalapeno chile
1 poblano chile
1 serrano chile
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • For the pasta: Mound the "00" flour on a clean work surface and make a well in the center. Crack the eggs into the well and beat with a fork. Add the olive oil and season with salt and pepper. Slowly work the flour from the edges of well into center until a dough ball starts to form. Knead for 3 to 5 minutes, until very smooth. Wrap in plastic and let rest at room temperature for 30 min.
  • Divide the dough into four pieces and cover with a damp towel. Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in half and pass it through the roller again on the same setting. Reduce the setting and repeat, rolling and folding the dough and passing it twice through the machine before going to the next setting. Continue in this manner until the thinnest setting has been used. Repeat with rest of the dough.
  • Let rest on a baking rack for 10 to 15 minutes, until the moisture is reduced by about half.
  • Preheat the oven to 400 degrees F.
  • For the cheese sauce: Add the butter and all-purpose flour to a heavy-bottomed pot over medium heat. Cook, stirring continuously, until blond and smooth. Whisk in the milk and bring to a boil. Add the mustard, hot sauce and cheeses, slowly at first; cook, whisking, until smooth and combined. Add salt and pepper to taste.
  • For the green chile puree: To a blender, add the olive oil and the sherry vinegar, garlic, shallot and chiles. Blend until smooth. Season with salt and pepper.
  • To assemble dish: Bring 4 cups salted water to a boil. Cut the pasta sheets to fit a buttered 10-inch square casserole dish. In batches, cook the pasta sheets for 1 minute in the boiling water; immediately submerge in an ice bath to stop cooking.
  • Spread a ladleful of cheese sauce in the bottom of the casserole dish; arrange pasta sheets on top to fit the dish. Ladle in more cheese sauce, just to cover, then liberally spread with green chile puree. Cover with more pasta sheets. Repeat the layers all the way to the top of the casserole dish. Sprinkle the Parmesan on top.
  • Bake until golden brown and delicious, and the center has reached 160 degrees F, about 15 minutes.

GREEN CHILE MACARONI & CHEESE - ROARING FORK RESTAURANT



Green Chile Macaroni & Cheese - Roaring Fork Restaurant image

Scottsdale, AZ. Serve as a side dish for steak or as an entree by adding some chopped, cooked chicken.

Provided by swissms

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 whole fresh poblano chile
1/4 cup chopped fresh poblano chile
1 tablespoon vegetable oil
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1 -2 garlic clove, minced
1/2 cup fresh corn kernels or 1/2 cup thawed frozen corn kernels
3/4 cup whipping cream
2 cups freshly cooked macaroni (about 2/3 c. dried)
1/2 cup grated monterey jack pepper cheese (hot pepper Monterey Jack cheese)
salt, to taste
ground black pepper, to taste

Steps:

  • Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside.
  • Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minutes.
  • Add cream and chile puree' bring to boil. Add cooked macaroni and grated cheese; stir until cheese melts and mixture is heated through. Season to taste with salt and pepper.

GREEN CHILE MACARONI



Green Chile Macaroni image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon corn oil
1/4 cup diced poblano chile
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1/2 cup sweet corn kernels
2 cups cooked elbow macaroni, al dente
1/2 cup roasted, peeled and pureed poblano chile
3/4 cup heavy cream
1/2 cup grated hot pepper Jack cheese
Kosher salt and cracked black pepper, to taste

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



Green Chile Macaroni image

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

1 tablespoon corn oil
1/4 cup finely diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1/2 cup sweet corn
1 1/4 cups elbow macaroni, cooked
1/2 cup poblano chile, roasted, peeled, seeded and pureed
1/2 cup monterey jack pepper cheese, grated
1/2 cup heavy cream
kosher salt
cracked black pepper

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

GREEN CHILE MACARONI AND CHEESE



Green Chile Macaroni and Cheese image

Time 45m

Number Of Ingredients 11

3 tablespoons butter
1/4 cup flour
1 1/4 cup milk
4 oz. Velveeta, cut into cubes
5 oz. medium cheddar cheese, shredded
1/3 - 1/2 cup chopped green chiles
1/4 cup chopped roasted red peppers, patted dry
12 oz. (about 2 cups dry) whole wheat macaroni or rotini noodles
1 cup mexican cheese blend, shredded
3 tablespoons butter, melted
1/2 cup crushed corn flakes

Steps:

  • Cook noodles according to package directions Melt 3 tablespoons butter in large pan over medium heat, then add flour and whisk to combine. Cook flour for 1 minute, then slowly whisk in the milk a bit at a time making sure to whisk all the lumps out. When slightly thickened, add Velveeta and cheddar cheese and stir until melted. Stir in green chiles and roasted red peppers. Mix cooked and drained noodles into the sauce so that all the noodles are covered in sauce. Pour into a casserole dish, cover with the Mexican blend cheese and the melted butter mixed with crushed corn flakes. Place under the broiler for 3-5 minutes until bubbly. Serve warm.

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