So when it came time to choose something to make for the office pot luck this week, I remembered that there was a recipe for green chile mac and cheese in an issue of Grit magazine a couple of years ago, and that is what I decided to bring. I've had some requests for the recipe, which was submitted by K.C. Compton, editor in chief of Grit at the time.
- 1 pound macaroni (elbow, bowtie or shell)
- 1 teaspoon olive oil
- 3-4 cloves of minced or pressed garlic
- salt and pepper to taste
- 2 tablespoons unsalted butter
- 1 cup chopped onion
- 4 tablespoons unbleached flour
- 4 cups whole milk
- 1 teaspoon paprika
- 2 cups grated cheese
- 4 to 6 large green chiles - roasted, peeled, seeded, and chopped (I used canned)
- Heat oven to 350 degrees, butter 2 quart baking dish and set aside.
- Cook pasta, drain, toss with olive oil and part of the garlic. Salt and pepper lightly.
- Simultaneously prepare the sauce. Melt butter in a sauce pan, add onion and cook until onions are translucent. Add flour and stir quickly, add garlic. Add 1 cup of milk, whisking to prevent lumps. Add remaining milk and paprika, then additional salt and pepper if desired. Jim note: I added 1/2 teaspoon of crushed red pepper here for a little bite, the recipes suggests jalapenos as a garnish instead. When the sauce is hot sprinkle in half of the cheese and stir until it melts.
- Toss the macaroni with the green chiles. Place half the macaroni in the dish and spoon over half the sauce, sprinkling with half of the remaining cheese. Make a second layer of mac and repeat.
- Cover with foil and bake for about 40 minutes. You might use cooking spray on the foil cover to keep the cheese from sticking.