Green Chili Mac!
Long story short as a child my mother did not let me eat blue box mac and cheese. I don’t remember the first time I had it but clearly it wasn’t a memorable moment. This being, said I want to eat a memorable mac and cheese. My mom can make a killer mac and cheese (yours is better than blue box mom) and here’s my take on it with lots of inspiration from hers. The heat from the green chilis is so necessary to me. I have a hard time eating mac without chilis or at least some hot sauce. I also love a crunchy top, hence the panko. Alright enough storytelling here’s to the recipe:
Ingredients
- 1 box of Pasta I like elbows or shells or Cavatappi
- 4 tbsp. (½ stick) of butter
- ¼ cup flour
- 2 cups of milk (you can use 2%, whole, half and half or heavy cream depending on desired richness or any combination of the two, I like 1-1.5 cups of 2% milk, ½ cup of cream)
- About 2.5 cups of cheese (any type! I like to clean out the cheese drawer- would recommend heavy cheddar blend, mozzarella and whatever else your heart desires)
- ½ – ¾ cup of chopped green chili (I like closer to a cup to add more spice!)*
- ¼ cup panko bread crumbs
- ¼ cup parmesan cheese
Directions:
- Bring a pot of salted water to a boil and cook pasta according to box directions.
- Preheat oven to 350 if eating right after making.
- While pasta cooks make roux, melt butter in a large pot over medium heat.
- Add flour and constantly whisking combine flour and let cook for about a minute.
- Pour in milk/cream combo and then whisk constantly. Let it cook for about 3-5 minutes until thick and bubbly.
- Season with salt and pepper and then begin adding your cheese!! This is the fun part 🙂 Make sure to save a ¼ cup of parmesan for the top!
- Stir until cheese is melted and stir in green chilis.
- Pour cooked pasta in a greased baking dish and pour over the cheese mixture. If it seems too thick add a bit of milk to thin it.
- Sprinkle the Panko and parmesan on top and bake at 350 for about 15 minutes until top is a little crispy and mac is bubbling.
- If making ahead of time add panko and parmesan and wrap with foil. When you cook you’ll need to cook for longer 30-45 minutes.
- Enjoy the cheese ooey gooey, little spicy pasta. Do not plan on leaving the couch post consumption.
*Green Chili note- I love my fresh, roasted green chilis. If you have access to these please use them!! This recipe is not the same with canned chili… but they will work in a pinch
Other variation:
-Play with the cheese combos! Fontina, gruyere, pepper jack-it can’t be bad.
-Add bacon (bacon and cheese, amazing conversation).
-Add veggie (good for you! The cheese does hide any green thing pretty well).
-Omit panko and use GF noodles for a GF option (shoutout to my GF friends).
-Omit panko is you want cheese mac you don’t like a crunch.