adventures of mascarah.

[Life: Make] Green Chili Mac n Cheese

This is one of my favorite dishes from down south. I discovered it at Moonshine in Austin, one of my favorite restaurants there. I’ve attempted it at home a couple of times and can’t seem to make it as good as they can.
Ingredients:

• 10 ounces of penne or elbow pasta
• 4  tablespoons of  flour
• 6 tablespoons butter
• 2 1/2  cups of low fat milk
• 1/2 cup of spicy salsa
• 2  cups of shredded Monterey Jack cheese
• 1  can chopped green chiles, undrained
• 1/4 cup of diced poblano chile
• 1/4 cup of diced red onion
• 2 jalapenos, diced
• 3 tablespoons chopped cilantro
• 1 cup fresh finely ground bread crumbs
• 1 tablespoon of minced garlic
• 3/4  teaspoon  salt
• 1/4  teaspoon  pepper
• Pinch of paprika

Heat oven to 350°. Grease a baking dish. Cook pasta in boiling salted water following package directions. Drain and rinse well. In a saucepan over medium heat, melt 4 of the tablespoons of butter. Stir in flour and pepper until it bubbles.  Gradually add the milk, stirring constantly. Cook, stirring constantly, until thick. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Add salt to taste Combine with the drained pasta; stir in cilantro. Pour into baking dish.

Combine the remaining 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle with paprika.

Bake for 25 minutes. Put under broiler for a minute if you want a crunchy top. Yumm!

[Recipe via About.com]