Green Chile Mac and Cheese

July 20, 2018
Created by Harmons
55 minutes
Serves 6-8
  • 2 Tbsp butter
  • Topping
  • 6 Tbsp unsalted butter, melted
  • 2 cups stale white breadcrumbs, coarsely crumbled
  • 1 clove garlic, minced
  • 6 oz (2 cups) grated cheddar cheese
  • 3 oz (1 cup) grated Gruyere cheese
  • 3 oz (1 cup) grated queso fresco cheese
  • 3 oz (1 cup) grated Pecorino Romano
  • Pasta
  • 12 oz short, dried pasta, such as conchiglie, garganelli, maccheroni, mostaccioli, penne, or ziti
  • Sauce
  • 2 Tbsp unsalted butter
  • 2 cups minced yellow onion
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 5 cups milk
  • Salt and freshly ground pepper
  • 1 cup roasted, peeled, seeded, diced green chiles

Preheat oven for 350° and butter a 9” by 13” baking dish.

To make the topping, in a small bowl, combine butter, breadcrumbs, and garlic. Set aside.

To make the pasta, bring a large pot of salted water to boil over high heat. Add pasta and cook until almost al dente, about 6 minutes. Drain into a colander and run cold water over pasta and drain again. Transfer pasta to a large bowl. Add cheeses and toss to combine.

To make the sauce, in a medium pot over medium heat, melt butter. Add onions and cook until onions are softened but not browned. Add garlic and cook until fragrant, about 30 seconds. Stir in the flour, and cook for 2 minutes. Pour in milk and whisk constantly while bringing sauce to a simmer. Let simmer, whisking continuously, for 2 minutes. Season with salt and pepper and stir to combine.

Pour sauce over pasta and cheeses and add chiles. With a large spatula, fold to combine. Pour into prepared dish. Sprinkle on breadcrumb topping. Bake until heated through, 30-40 minutes. Turn on broiler and broil until top is browned, about 2 minutes.