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 & CHEESE - ROARING FORK RESTAURANT
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
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
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
Time 45m
Number Of Ingredients 11
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.
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 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
MACARONI AND CHEESE WITH GROUND BEEF, SALSA AND GREEN CHILES
For a little more heat, follow the recipe for Creamy Macaroni & Cheese replacing the cheddar with pepper jack cheese.
Provided by Ben S.
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
- Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
Nutrition Facts : Calories 75 calories, Carbohydrate 2.3 g, Cholesterol 22.9 mg, Fat 4.1 g, Fiber 0.7 g, Protein 7.4 g, SaturatedFat 1.6 g, Sodium 305.9 mg, Sugar 1 g
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Ratings 8Calories 571 per servingCategory Dinner, Lunch, Main Course
- 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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- 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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