Green Chile Mac and Cheese |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
salt and pepper |
1 pound elbow macaroni |
6 tablespoons unsalted butter |
1 small onion, chopped |
2 jalapeños, seeded, finely chopped |
1/2 cup all-purpose flour |
4 cups low-fat milk, warmed |
2 4-oz. cans chopped green chiles, drained |
8 ounces sharp cheddar, shredded (about 2 cups) |
8 ounces pepper jack, shredded (about 2 cups) |
1 1/2 cups crushed corn chips |
Directions:
1. Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.
2. Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
3. Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
4. In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.
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