Green Chili Mac and Cheese with Chicarones Monday, September 10, 2012


8 ounces elbow macaroni
4 TBSP butter
4 TBSP flour
1/4 tsp freshly ground black pepper
2 1/2 cups milk
1 can (4 ounces) mild chopped green chili peppers
4 ounces sharp Cheddar cheese, shredded
8 ounces Pepper Jack cheese, shredded
Salt, to taste
1 tsp ground coriander
¼ tsp cayenne pepper (or to taste)
1 ½ tsp ground mustard
1 ½ tsp garlic powder
1 cup fresh finely ground bread crumbs and 2 TBSP melted butter
OR 1 cup crushed chicharones


Heat oven to 350 deg. . Grease a 2-quart baking dish, or make the cheese sauce in a heavy Dutch oven and bake the macaroni and cheese right in that.
Cook macaroni in boiling salted water following package directions. Drain and rinse well. In a heavy Dutch oven over medium heat, melt the butter. Stir in flour and pepper until well blended and bubbly. Gradually add the milk, stirring constantly. Cook, stirring constantly, until thickened. Stir in cheeses and green chilies. Cook, stirring, until cheese is melted. Taste and add salt, as needed. Stir in coriander, cayenne, garlic powder and mustard. Add drained macaroni and stir to combine. If baking in a casserole dish, spoon mixture into prepared baking dish. Combine 2 TBSP melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Alternately, sprinkle with crushed chicharones. Sprinkle lightly with paprika. Bake for 25 minutes, or until lightly browned and bubbly.


6450 Papermill Drive Knoxville, TN 37919 Phone - (865) 450-8888; Fax - (865) 450-8869
Copyright © 2016 WVLT-TV Inc. - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.