Green chile mac and cheese roaring fork recipe

Want to make it in 15 minutes??? This is comfort food with a southwest twist!! We ate this up it was gooey and creamy and delicious with a little kick from the chiles and the jalapeno. The cumin gives it a mild smokey flavor!! I could eat the whole pan it was so good!! You can use cheddar cheese if you like that better that is the beauty of this you can change a few things up to suit your taste buds!!!

I promise this recipe will not dissapoint!! Cook pasta according to package directions as your making the sauce.

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In sauce pan melt butter and add chopped onion and saute until transparent minuets add garlic and chopped jalapeno pepper add flour and cook flour until it is bubbly. Add in cumin, seasoned salt, salt and pepper. Add milk using a whisk incorporate the milk into the flour mixture. Break up any lumps as the mixture thickens. When thick add shredded cheese and stir until cheese is melted. Add in chopped Hatch Green Chiles and stir until completely incorporated. Drain Pasta and add into sauce.

Stir until sauce covers pasta. You can garnish with more cheese or fresh cilantro. Cool, then blast in a blender until smooth. Preheat oven to Cook pasta according to package. Drain, rinse with cool water, and return to original pot. Melt 2 tbsp butter in a saucepan, then add flour to form a roux. Add blended mixture, the other 2 tbsp peppers, a shake of salt and pepper, and heat through.

Meanwhile, melt 1 tbsp butter in microwave and mix with bread crumbs. Add cheeses to sauce, turn off heat, and stir constantly until cheese is completely melted. Pour into pasta and mix thoroughly, then pour into a greased 8x8 baking dish.

Thanks for printing it! Minhaj, LOL! This has become a favorite here in the hood. I made a slight variation in I used a cast iron dutch oven and cooked on my Big Green Egg to get a nice smoke flavor. My toughest task is getting the htach green chiles here in the ATL. Tomas, that sounds so fantastic! What a great touch to imbue with smoky flavor. I was disappointed in how mine came out. It was dry and not creamy at all. The recipe says 3 cups of the chili creama even though it makes just about 6 cups. Are we suppose to use all of the creama in this recipe?

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I gave him your website and the recipe! The flavor is outstanding and I will use the left-over creama for either enchiladas or try this recipe again. Hmmm… I wonder what happened? I purposely included enough thin sauce 3 cups to compensate for the al dente pasta, as it will absorb some sauce during the baking time. But in your instance, the pasta must have absorbed too much of the sauce.

Overbaking can cause this, so be sure not to go too long in the oven. Just drizzle a cup of additional crema over the dish and heat for another 10 minutes or so. Hope this helps! I just made it and it is the creamiest, best tasting mac I have ever made.

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My compliments to the author. I was lucky enough to find a 27oz can of whole fire roasted, peeled poblano peppers by Hatch, in my supermarket. It made the Green Chili Crema really easy. I will be whipping this casserole up soon myself.

World Famous Green Chile Mac & Cheese

Happy holidays! Great write up and very informative. I also really love the idea of the bread topping and corn too. Is your dog afraid of Thunderstorms? Thank you so much, Dana!

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It is full flavored in a non aggressive sort of way,, rich, and very creamy. I enjoy the flavor but I include it in this mix of cheeses more for its superb melting quality.

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You can find it in some grocery stores or any Mexican market. Hope you love this dish as much as I do. Hope everyone likes it, Emily. Maybe you could do Southwest rub on the turkey to set the stage. Really enjoyed the article and recipe. We recently moved from Colorado to Ohio job transfer and are very homesick for green chile anything. I think I might add some sliced chicken breast to it and make it a one pot meal.

This is such a great blog with great photos too! I hope to try this soon. Thank you for all your tips. We ate at the Roaring Fork on Sunday, and had this, it was amazaing!!! Thank you. Thank you, Laurie! It is the best! But I do want to add that as far as I can remember, there is no corn in it.

Green Chile Macaroni & Cheese - Roaring Fork Restaurant by swissms at

Fourth Judge Not Welcome. Tasty Tuesday: Blueberry Pie. After bookmarking the Green Chile Crema yesterday, I was waiting for this to be posted. Sara, thank you! If you make it with poblano chiles instead, it will have barely any heat. Oh, my. This looks fabulous! Recipe inspired by Luna Cafe. I swear! The ingredients include a variety of sweet and hot peppers and fresh sweet corn, which give the dish its impossible-to-duplicate green hue and spicy kick.

Bradley About James H. Bradley Holiday Christmas Cookies: Deck the Halls Christmas Cookies: Silver Bells Christmas Favorites: Silver Moon Christmas Cookies: To prepare the pasta , bring a large pot of water to a rapid boil, add 2 teaspoons of salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender. Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature.