This is my personal spin on a favorite comfort food that brings back fond memories going back to my childhood. During cancer treatment I rediscovered just how deeply comforting a simple dish of pasta and cheese can be. One of the less publicly known side effects of chemotherapy is a change in how things taste. This dish always tastes rich, wonderful and satisfying and since it is made with all real ingredients, no powdered orange stuff, it is actually nutritious too. It works well as a one or two pot stove-top meal with the option to add some golden brown and delicious toasted goodness with a few minutes in the oven.
If fresh roasted green chiles are not available, the Bueno brand canned or frozen chiles are a good substitute although they lack some of the smokiness that makes this dish extra special.
Mac and Cheese with Roasted Green Chile
Ingredients
1 pound elbow macaroni
2 1/2 Tablespoons butter
3 Tablespoons flour
1/2 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper (to taste)
2 1/2 cups whole milk
4 ounces Monterey jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
1/4 cup chopped roasted green chile, hot
-=[ Optional Topping ]=-
3 slices sourdough bread, crumbed
1 1/2 Tablespoons butter, melted
2 Tablespoons parmesan cheese, shredded or gratedDirections
Cook macaroni or other pasta according to package directions. Do not over cook pasta. If you are cooking everything in one pan, drain and set the pasta aside in a covered bowl while preparing the cheese sauce.
In a pan melt butter then add flour, salt, dry mustard and cayenne pepper. Stir constantly until thickened. Continue stirring and cook for one minute more so the flour does not taste raw. Add milk while stirring/whisking constantly. Cook over medium low heat stirring occasionally until thickened to the consistency of heavy cream - about five minutes. Take pan off the heat, add the cheese and green chile, stirring to combine well. Add the pasta, stir to coat and cook a few more minutes until fully heated through.
If you want a nice topping that adds a layer of flavor, mix together bread crumbs, melted butter and parmesan cheese. You can just sprinkle this on top of the pasta while serving or if you have an oven available put the mac and cheese mixture into a baking pan and spread the topping on top before broiling just until lightly browned.
Serves: ?
In a pan melt butter then add flour, salt, dry mustard and cayenne pepper. Stir constantly until thickened. Continue stirring and cook for one minute more so the flour does not taste raw. Add milk while stirring/whisking constantly. Cook over medium low heat stirring occasionally until thickened to the consistency of heavy cream - about five minutes. Take pan off the heat, add the cheese and green chile, stirring to combine well. Add the pasta, stir to coat and cook a few more minutes until fully heated through.
If you want a nice topping that adds a layer of flavor, mix together bread crumbs, melted butter and parmesan cheese. You can just sprinkle this on top of the pasta while serving or if you have an oven available put the mac and cheese mixture into a baking pan and spread the topping on top before broiling just until lightly browned.
Serves: ?
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
