Eating mac and cheese is about as good as getting a big hug from your favorite grandma--it just makes you feel happy inside. We like the smoky punch that the roasted chiles give this mac an cheese dish.
Recipe courtesy of The Texas Cowboy Kitchen by Grady Spears with June Naylor; photography by Ralph Lauer
|4 poblano chiles||1 cup goat cheese|
|1 cup plus 1 tablespoon unsalted butter||Kosher salt|
|2 cups heavy whipping cream||1 1/2 pounds cooked macaroni|
|1 cup milk||1 cup seasoned bread crumbs|
|1/2 cup all-purpose flour||2 cups grated asiago or Parmesan cheese|
|3 cups grated caciotta or Monterey Jack cheese|
Roast the chiles: Preheat the oven to 500 degrees F. Place the chiles on a greased baking sheet and cook, using tongs to turn the chiles after about 8 to 10 minutes, so that they blacken evenly on all sides. When blackened, remove from the oven and seal the chiles inside plastic bags for 10 minutes. Remove the chiles from the bags and slip off the blistered skins. When cooked, remove the seeds and stems and cut into strips.
Make the mac and cheese: Lower the oven temperature to 375 degrees F. Using 1 tablespoon of the butter, grease a medium casserole dish and set aside.
In a saucepan, heat the cream and milk over medium-high heat. In a separate saucepan, melt the remainingn butter over medium heat. Whisk the flour into the melted butter, stirring over emdium heat for approximately 1 minute. Slowly pour in the heated whipping cream, whisking the mixture until it thickens. Remove the saucepan from the heat and stir in the caciotta and goat cheese. Season with salt and set aside.
In a large mixing bowl combine the macaroni, cream mixture, and green chiles, mixing gently until well combined. Pour the macaroni into the greased baking dish and evenly spread the bread crumbs and grated asiago cheese over the top. Bake for 50 to 60 minutes, or until the top is browned.
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