Green Chile Mac and Cheese

If you’re craving a comforting, creamy dish with a kick, look no further than this Green Chile Mac and Cheese. Cheryl Alters Jamison and Bill Jamison’s vibrant take on the classic comes from their book American Home Cooking. It combines the rich, velvety texture of traditional mac and cheese with the bold, smoky heat of New Mexican green chiles. Each bite delivers a perfect harmony of sharp cheddar and zingy roasted green chiles, creating a dish that’s both familiar and excitingly new. Ideal for a cozy family dinner or as a standout side at your next gathering, this green chile mac and cheese is sure to delight your taste buds and elevate your comfort food game.

Tips for Cooking with Green Chiles

Green chiles can vary in heat, so handle them carefully. Use gloves if you have sensitive skin, and avoid touching your face, especially your eyes, after handling chiles. If you’re using them fresh, wash your hands thoroughly afterward. If you prefer a milder flavor, remove the seeds and membranes from the chiles before cooking. The seeds and membranes contain most of the heat. Conversely, leave them in if you want more heat in your dish. As always…be sure to remove the skins, which are a bit undigestible, prior to adding them to your preparation.

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Green Chile Mac and Cheese

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• Author: Cheryl Alters Jamison

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Description

Mac and cheese gets even more delectable with a bit of spice.

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Ingredients

Scale 1x2x3x

• 1 tbsp unsalted butter
• 1 cup packed fresh bread crumbs or ¾ cup dried panko bread crumbs
• ¼ cup (½ stick) unsalted butter
• 2 tbsp unbleached all-purpose flour
• 1 to 2 tbsp minced onion
• 1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen
• 1 cup whole milk
• ½ cup buttermilk or plain yogurt
• ¾ tsp salt, or more to taste
• 6 oz creamy fresh goat cheese, crumbled
• 4 oz havarti or fontina cheese, grated
• 6 oz aged cheddar cheese, grated
• ¾ lb elbow macaroni, cooked according to package directions

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Instructions

1. Preheat oven to 375º F. Butter a shallow medium to large baking dish.
2. Prepare bread crumbs, first melting butter in a small skillet over medium heat. Stir in bread crumbs and toast them until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve them.
3. Prepare cheese sauce, first melting butter in a large heavy saucepan over medium-low heat. Stir flour into butter gradually. When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice and cook until heated through. Raise heat to medium-high and gradually whisk in milk and buttermilk and salt.
4. Bring mixture to a boil and continue to cooking until lightly thickened, stirring occasionally, about 5 minutes.
5. Stir in goat cheese until melted into sauce. Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted.
6. Toss macaroni with cheese sauce and spoon into prepared baking dish.
7. Scatter bread crumbs over the macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden brown and crunchy on top.

Adapted from American Home Cooking © Cheryl Alters Jamison and Bill Jamison (HarperCollins).

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