Austin Mac 'n' Cheese Suiza |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Recipe is from Rachael Ray. Ingredients:
salt |
1 lb cavatappi pasta or 1 lb other short pasta |
1 lb tomatillo, husked, rinsed and halved |
1 tablespoon extra-virgin olive oil |
1 onion, chopped |
2 garlic cloves, grated |
2 jalapeno chiles, seeded and chopped |
2 teaspoons honey |
1 teaspoon cumin (about 1/3 palmful) |
1/3 cup finely chopped cilantro (a generous handful) |
1 lime, juice of |
3 tablespoons butter |
3 tablespoons flour |
2 cups milk |
1 cup vegetable broth |
pepper |
1 cup shredded swiss cheese |
1 cup shredded monterey jack cheese |
2 cups crushed tortilla chips, preferably flaxseed |
1 cup shredded monterey jack pepper cheese |
1 cup creme fraiche (optional) or 1 cup sour cream (optional) |
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.
2. While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion, garlic and jalapenos and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and vegetable broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.
4. Preheat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9-by-13-inch baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with the creme fraiche, if using.
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