Green Chile Macaroni & Cheese
October 24, 2015
Jessica from A Happy Food Dance said it best when she wrote, "Nothing beats gooey, cheesy comfort food this time of year." I mean, who doesn't love mac & cheese? It may technically have been created with children in mind, but you never grow too old for this savory treat. And this Green Chile Macaroni & Cheese from Jessica is sure to please all ages!
From A Happy Food Dance... This green chile macaroni and cheese starts with elbow pasta (classic) and is topped with a bechamel sauce that has cheddar, fontina and greek yogurt mixed inside. To kick this mac and cheese up I’ve also added roasted anaheim chiles – it adds heat, a smokey flavor and a wonderful texture. And then this is all topped with a thyme and breadcrumb topping – such a perfect crunch.
Green Chile Macaroni & Cheese
Prep Time
30 Minutes
Cook Time
10 Minutes
Total Time
40 Minutes
1 pound elbow (or your favorite pasta noodle) cooked according to package and drained 3? tablespoon unsalted butter, divided
1 clove garlic, minced 3 tablespoons all purpose flour
2 cups milk 6 ounces greek yogurt
6 ounces sharp cheddar, grated 4 ounces fontina cheese, grated and divided
? cup buttermilk 3-4 anaheim chiles, roasted, skins and seeds removed, and diced
? cup fine breadcrumbs 1 teaspoon fresh thyme leaves
1 ounce Parmesan cheese, grated salt and pepper, to taste
Preheat oven to 450 degrees F and place oven rack on middle position.
In a large saute pan, add 1? tablespoons butter and garlic and cook over medium heat for one to two minutes or until garlic just begins to become fragrant.
Add flour, whisking until you get a smooth paste. Cook for 2 minutes until paste becomes golden brown.
Very slowly, and while whisking, add the first ? cup of milk to the pan. Add in greek yogurt and whisk together.
Slowly add in the rest of the milk, stirring frequently, and cook for about 5 to 10 minutes or until the mixture has thickened.
Stir in all of the cheddar cheese and half of the fontina cheese, along with the buttermilk. Whisk until combined and season with salt and pepper as needed.
Add in green chiles and pasta noodles and stir just until the pasta is coated.
Pour pasta into a large, oven-proof dish.
In a small saute pan, combine breadcrumbs with remaining 2 tablespoons butter, thyme and salt and pepper. Toast over medium heat for about 2-3 minutes, or until just starting to crisp.
Sprinkle the top of the pasta with Parmesan cheese, remaining fontina and toasted breadcrumbs.
Bake for 10 minutes or until top is golden brown.
Remove from oven and let cool 5 minutes before serving.