Green Mac And Cheese Food

GREEN MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a food processor, combine the spinach, parsley, and ½ cup (120 ml) milk, and process until evenly mixed.
• In a large pot, bring water and 1 tbsp salt to a boil over high heat. Add the elbows and cook until al dente, roughly 6-7 minutes. Rinse with cold water and drain.
• In a large pot, combine the butter and flour on medium-high heat, and stir until the mixture has become golden brown.
• Add 2 cups (470 ml) milk, garlic powder, onion powder, paprika, pepper, and salt to the pot and stir until well incorporated.
• Add in the cheddar cheese and mix until well incorporated.
• Add in the spinach mixture and stir until fully incorporated and the green color is consistent.
• Mix in the pasta and pour into a casserole dish.
• Top the macaroni with mozzarella and broil for 5 minutes.
• Enjoy!

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.

THIRTY-LAYER GREEN CHILE MAC AND CHEESE

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.

SUPER-GREEN MAC 'N' CHEESE

Steps:

• Heat the oven to 220C/200C fan/gas 7. Tip the milk, butter and flour into a large saucepan and bring to a simmer, whisking continuously until you have a smooth, thick sauce, about 3-4 mins. Don't worry if there are a few lumps - the sauce will be blended later. Season well, then add the mustard, both cheeses and spinach.
• Meanwhile, cook the pasta in boiling salted water for 5 mins. Add the broccoli and continue cooking until the pasta is cooked through and the broccoli is soft. Drain.
• Transfer half the cooked broccoli to the cheese sauce. Whizz the cheese sauce until smooth, creamy and bright green using a hand blender (or stand mixer). Loosen with a splash of milk, if needed. Stir in the pasta, remaining broccoli and the peas and tip into a large baking dish.
• If making the topping, put the bread, basil, oil and half the nuts or seeds in a food processor and whizz to coarse, green crumbs. Scatter over the pasta along with the remaining nuts or seeds. Bake for 20-25 mins, until the topping is crunchy and the sauce is bubbling. Will keep in an airtight container in the freezer for up to three months.

GREEN CHILE MACARONI & CHEESE - ROARING FORK RESTAURANT

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.

ONE-DISH GREEN CHILE MAC & CHEESE

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.

GREEN CHILI MAC & CHEESE

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.

GREEN MAC N' CHEESE WITHOUT FOOD COLORING

Steps:

• Preheat oven to 350 degrees F.
• Cook pasta according to package directions for al dente.
• Place the milk and spinach in a blender and blend until smooth.
• In a large saucepan, melt the butter and whisk in flour for 2-3 minutes. Slowly whisk in milk and bring to a boil.
• Reduce heat to low and whisk occasionally for 3-4 minutes until mixture starts to thicken.
• Add 1/2 cup water and cheese and whisk until melted.
• Stir in the pasta, broccoli and peas.
• Transfer to a 9x13-inch baking dish sprayed with nonstick cooking spray.
• Bake for 20 minutes, or until cheese is bubbling.