THIRTY-LAYER GREEN CHILE MAC AND CHEESE
Provided by Aaron May
Categories side-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
ONE-DISH GREEN CHILE MAC & CHEESE
Put a southwest-style spin on your next mac and cheese casserole by adding chopped green chiles and fresh pico de gallo.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix evaporated milk, VELVEETA and chiles in microwaveable 2-qt. casserole sprayed with cooking spray.
- Microwave on HIGH 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 3 min. Stir in 2% milk, then macaroni; cover.
- Bake 45 min. or until macaroni is tender, stirring after 30 min. Top with shredded cheese; bake. uncovered, 10 min. or until melted. Top with pico de gallo.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 930 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 13 g, Protein 19 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 CHILI MAC & CHEESE
Make and share this Green Chili Mac & Cheese recipe from Food.com.
Provided by swissms
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Breadcrumb Topping:.
- In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside.
- Green Chili Crema:.
- In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
- Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste.
- Pour the crema through a single mesh strainer or sieve. The crema should be very smooth.
- Mac & Cheese:.
- Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins.
- Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender).
- Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature.
- Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside.
- In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften.
- Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes.
- Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper.
- Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
- Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping.
- Bake at 350º 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.).
- Broil for a minute or two to finish browning the top.
Nutrition Facts : Calories 758.1, Fat 45.2, SaturatedFat 27.8, Cholesterol 143.2, Sodium 1420.4, Carbohydrate 61.1, Fiber 3.6, Sugar 5.8, Protein 27.8
GREEN CHILE MAC AND CHEESE
Love your macaroni and cheese with a little bite? This is a delicious and inexpensive meal. Recipe courtesy of All You August 2011.
Provided by AmyZoe
Categories < 4 Hours
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- 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 and rinse under cold water.
- Melt butter in a large skillet over medium-low heat.
- Add onion and jalapenos and saute until soft, about 10 minutes.
- Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes.
- Slowly whisk in warm milk.
- Raise heat to medium and slowly bring to a simmer, stirring constantly.
- Cook for 2 minutes.
- Stir in chilies.
- Set aside 1/2 cup of cheddar.
- Add remaining cheddar and all pepper jack cheese to skillet and cook, stirring, until all cheese is melted.
- Season with salt and pepper.
- Add pasta to skillet and stir.
- Spray a 13x9 inch baking dish with cooking spray.
- Pour in pasta mixture.
- In a bowl, combine crushed corn chips with reserved 1/2 cup cheddar and sprinkle over pasta.
- Place dish on a lined baking sheet.
- Bake until pasta mixture is bubbling and top is golden, about 40 to 45 minutes.
- Let rest for 5 minutes and serve.
Nutrition Facts : Calories 402.6, Fat 19.2, SaturatedFat 11.9, Cholesterol 56.1, Sodium 259.6, Carbohydrate 39.3, Fiber 1.8, Sugar 6.8, Protein 18.1
GREEN CHILE MAC & CHEESE
With a blend of cream cheese and shredded Cheddar, this green chile-spiked mac and cheese might be the creamiest and cheesiest ever.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350º F.
- Cook pasta as directed on package, omitting salt; drain.
- Heat Neufchatel in medium saucepan on medium heat 2 to 3 min. or until melted, whisking frequently. Gradually whisk in milk until smooth and well blended. Add 1 cup shredded cheese; stir until melted. Stir in macaroni, chiles and garlic powder.
- Spoon into 1-1/2-qt. baking dish sprayed with cooking spray; top with remaining shredded cheese. Bake 15 min. or until heated through.
Nutrition Facts : Calories 450, Fat 24 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 75 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g
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GREEN CHILE MACARONI AND CHEESE - GIRL GONE GOURMET
From girlgonegourmet.com
Reviews 2Total Time 55 minsCategory DinnerCalories 823 per serving
- Boil the macaroni for 2 to 3 minutes less than what’s listed on the package. Drain the pasta and place it back in the pot you boiled it in and set it aside.
- In a 3.5-quart pan, melt the butter over medium-high heat. Add the green chile, with all the juices, and stir to combine it with the butter. Lower the heat to medium and cook the chile with the butter for a minute or so.
- Sprinkle the flour over the green chile and butter. Stir and cook the flour for three minutes or so. The mixture should turn to a thick paste. Slowly add the milk and half and half whisking continuously until smooth. Keep adding the milk in batches, whisking continuously, until the sauce is smooth. Add the salt and stir.
- Place the onion wedge and smashed garlic cloves in the sauce. Cook the sauce over medium heat until it starts to thicken and coats the back of a spoon, about five to ten minutes. You don’t want the sauce to boil so adjust the heat as needed. Once the sauce is thickened, discard the onion and garlic.
GREEN CHILE MACARONI AND CHEESE | A WICKED WHISK
From awickedwhisk.com
4.7/5 (23)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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