Green Chili Mac Attack
From mac and cheese with lobster to mac and cheese burgers, mac and cheese hot dogs and more, there’s not much we get more excited about here at ES than good ol’ elbows and cheez product. (Who wants to write up the 100 ways to mac and cheese post?!?)
This new take comes from Mexicue, one of my favorite NYC restaurants, and mixes some serious spice up in yo’ mac.
Green Chili Mac and Cheese
2 tablespoons unsalted butter
2 tablespoons unsalted flour
1 cup whole milk
½ cup heavy cream
1 cup salsa verde
1/3 cupe chopped roasted poblano peppers
8 oz cheddar cheese
8 oz Monterey Jack cheese
¼ teaspoon fresh ground pepper
kosher salt, to taste
1 pound elbow macaroni, cooked al dente
Preheat oven to 425 degrees
In a medium-sized pot over medium heat, add milk, cream and salsa verde and bring to a simmer.
In a nonstick pan over medium heat, melt the butter. Slowly add the flour and stir with a wooden spoon to create a roux.
Cook for approximately five minutes, stirring constantly.
Pour the contents of the pot into the roux and combine with a whisk. Gently simmer to thicken (approx. 10-15 minutes).
Frequently stir with wooden spoon to prevent bottom from burning.
Stir in the poblanos and cheeses. Add the pepper and salt. Add the macaroni and stir until it is well combined.
Place pot into oven and bake until the top is nicely browned and the sides are bubbling.
Remove from oven and let cool for a few minutes before serving.