Green Chile Macaroni And Cheese Recipes

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GREEN CHILE MACARONI & CHEESE - ROARING FORK RESTAURANT



Green Chile Macaroni & Cheese - Roaring Fork Restaurant image

Scottsdale, AZ. Serve as a side dish for steak or as an entree by adding some chopped, cooked chicken.

Provided by swissms

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 whole fresh poblano chile
1/4 cup chopped fresh poblano chile
1 tablespoon vegetable oil
1/4 cup chopped red bell pepper
1/4 cup chopped red onion
1 -2 garlic clove, minced
1/2 cup fresh corn kernels or 1/2 cup thawed frozen corn kernels
3/4 cup whipping cream
2 cups freshly cooked macaroni (about 2/3 c. dried)
1/2 cup grated monterey jack pepper cheese (hot pepper Monterey Jack cheese)
salt, to taste
ground black pepper, to taste

Steps:

  • Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside.
  • Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minutes.
  • Add cream and chile puree' bring to boil. Add cooked macaroni and grated cheese; stir until cheese melts and mixture is heated through. Season to taste with salt and pepper.

GREEN-CHILE MACARONI AND CHEESE



Green-Chile Macaroni and Cheese image

If you think the heat might be too bold, opt for a milder chile rather than reducing the quantity. A cup of corn kernels is a good addition, mixed into the cheese sauce just before it comes off the heat. A Cheryl AltersJamison recipe from New Mexico Magazine, 2/2012.

Provided by zeldaz51

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter
1 cup packed fresh breadcrumbs or 3/4 cup dried panko breadcrumbs
1/4 cup unsalted butter
2 tablespoons unbleached all-purpose flour
1 -2 tablespoon onion, minced
1 cup roasted green chili pepper, chopped
1 cup whole milk or 1 cup goat's milk
1/2 cup buttermilk or 1/2 cup additional goat's milk
3/4 teaspoon salt (to taste)
6 ounces creamy fresh goat cheese, garlic-flavored if you wish
4 ounces havarti-style goat meat or 4 ounces cow's milk cheese, grated
6 ounces aged cheddar cheese, grated
12 ounces elbow macaroni, cooked according to package directions

Steps:

  • Preheat oven to 375 degrees. Butter shallow, medium-to-large baking dish.
  • Prepare breadcrumbs, first melting butter in small skillet over medium heat. Stir in bread crumbs and toast until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve.
  • Prepare cheese sauce, first melting butter in large, heavy saucepan over medium-low heat. Stir flour into butter gradually (so it doesn't develop lumps).When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice; cook until heated through. Raise heat to medium-high and gradually whisk in milk, buttermilk, and salt. Bring mixture to a boil and continue to cook until lightly thickened, stirring occasionally (about 5 minutes). Stir in creamy fresh goat cheese until melted into sauce.
  • Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted. Toss macaroni with cheese sauce and spoon into prepared baking dish.
  • Scatter bread crumbs over macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden-brown and crunchy on top.

Nutrition Facts : Calories 669.7, Fat 31.4, SaturatedFat 19.3, Cholesterol 93.4, Sodium 806.3, Carbohydrate 66.2, Fiber 3.2, Sugar 8, Protein 30.2

ONE-DISH GREEN CHILE MAC & CHEESE



One-Dish Green Chile Mac & Cheese image

Put a southwest-style spin on your next mac and cheese casserole by adding chopped green chiles and fresh pico de gallo.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield 6 servings, 1 cup each

Number Of Ingredients 7

1 can (12 oz.) evaporated milk
1/2 lb. (1/2 of 16-oz. pkg.) VELVEETA, cut into 1/2-inch cubes
1 can (4 oz.) chopped green chiles, undrained
1-1/2 cups 2% milk
2 cups elbow macaroni, uncooked
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
3/4 cup fresh pico de gallo

Steps:

  • Heat oven to 350ºF.
  • Mix evaporated milk, VELVEETA and chiles in microwaveable 2-qt. casserole sprayed with cooking spray.
  • Microwave on HIGH 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring after 3 min. Stir in 2% milk, then macaroni; cover.
  • Bake 45 min. or until macaroni is tender, stirring after 30 min. Top with shredded cheese; bake. uncovered, 10 min. or until melted. Top with pico de gallo.

Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 930 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 13 g, Protein 19 g

GREEN CHILE MACARONI AND CHEESE



Green Chile Macaroni and Cheese image

Time 45m

Number Of Ingredients 11

3 tablespoons butter
1/4 cup flour
1 1/4 cup milk
4 oz. Velveeta, cut into cubes
5 oz. medium cheddar cheese, shredded
1/3 - 1/2 cup chopped green chiles
1/4 cup chopped roasted red peppers, patted dry
12 oz. (about 2 cups dry) whole wheat macaroni or rotini noodles
1 cup mexican cheese blend, shredded
3 tablespoons butter, melted
1/2 cup crushed corn flakes

Steps:

  • Cook noodles according to package directions Melt 3 tablespoons butter in large pan over medium heat, then add flour and whisk to combine. Cook flour for 1 minute, then slowly whisk in the milk a bit at a time making sure to whisk all the lumps out. When slightly thickened, add Velveeta and cheddar cheese and stir until melted. Stir in green chiles and roasted red peppers. Mix cooked and drained noodles into the sauce so that all the noodles are covered in sauce. Pour into a casserole dish, cover with the Mexican blend cheese and the melted butter mixed with crushed corn flakes. Place under the broiler for 3-5 minutes until bubbly. Serve warm.

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Top Asked Questions

How do you cook macaroni with green chiles?
1 1/4 cups chopped roasted, seeded green chiles, or 3 (4-ounce) cans diced roasted green chiles 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.
Can green chile macaroni and cheese be frozen?
Green Chile Macaroni and Cheese can be frozen for up to 2 months. HOW DO YOU MAKE GREEN CHILE MACARONI AND CHEESE? Easy! To make Green Chile Macaroni and Cheese, start by preheating your oven to 400 degrees and bring a large pot of salted water to boil. Once boiling , cook your macaroni for four (yes.. four!) minutes, drain and set aside.
What is the best way to cook macaroni and cheese?
Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed. Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.
What is Hatch green chile Mac and cheese?
Our Hatch Green Chile Macaroni and Cheese recipe is creamy Mac and Cheese with roasted green chiles, tomatoes and Southwestern spices. Pure comfort food! 12 roasted Hatch chiles tops chopped, some charred skin removed with hand.

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