Subj : 7/14 Nat Mac & Cheese - 3
To   : All
From : Dave Drum
Date : Sat Jul 13 2024 02:55 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chile Mac & Cheese
 Categories: Pasta, Chilies, Cheese, Vegetables, Dairy
      Yield: 5 Servings
 
      2 c  Elbow macaroni
           Salt
  1 1/2 c  Whole milk
      2 tb Unsalted butter
      2 tb Flour
    1/4 lb Fine shredded jack cheese*
    1/4 lb Fine shredded sharp Cheddar*
    2/3 c  Corn niblets; defrosted if
           - frozed
  1 1/4 c  Chopped roasted, seeded
           - green chilies **
           +=OR=+
      8 oz (2 cans) chopped green
           - chilies
      2 ts Lime juice
    1/4 c  (to 1/3 c) panko
 
  * Some markets sell a "Mexican blend" of shredded cheese;
  feel free to use this cheese blend in this recipe.
  
  ** If you are roasting your own chilies (highly
  recommended), start with about 5-6 large green chilies-
  Hatch, Anaheims, or poblanos, or a mixture and char them
  over a gas stove, under a broiler (roast until one side
  has blackened, then flip to blacken the other side), or on
  a grill. Place in a covered bowl to steam, then peel off
  the charred skin. Remove and discard the seeds and stems.
  
  Bring a large pot of salted water to a boil (a tablespoon
  of salt for every 2 quarts of water). Add the macaroni
  pasta. Return to a rolling boil, and boil, uncovered, for
  about 2 minutes less than the cooking time given on the
  pasta box instructions. The pasta should be mostly cooked,
  but still a little too firm to eat; it will complete its
  cooking in the oven. When the pasta is ready, drain it
  into a colander and run cold water over it to stop the
  cooking.
  
  Set the oven @ 400?F/205?C.
  
  Heat the milk in a small pot until it is steaming. Keep it
  warm while you continue with the dish.
  
  In an ovenproof pot such as a casserole or Dutch oven,
  heat the butter over medium heat. When the butter is
  melted and bubbly, stir in the flour to make a roux. Cook
  this, stirring often, for about 2 minutes. You don't want
  the roux to brown. Add the hot milk to the roux, a little
  at a time, stirring constantly so that lumps do not form.
  Whisk until smooth.
  
  Stir in the cheeses third at a time, stirring to
  incorporate after each addition.
  
  Add the macaroni, chilies, corn and lime juice and stir
  until well combined.
  
  Top the mac and cheese with panko or breadcrumbs. Bake
  uncovered for 25 to 30 minutes at 400?F/205?C, or until
  the breadcrumbs are lightly browned. Remove from oven and
  let cool for 10 minutes before serving.
  
  Yield: Serves 4-6.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Perfectionist: Takes great pains - and gives them to someone else!
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.