This recipe for Green Chile Macaroni and Cheese was something that was inevitable here at delectabilities. There are, I’m sure many recipes out there for similar dishes, and I don’t know why I feel the need to apologize for the fact that this recipe has Velveeta in it, but I do. I’m sorry.
And yet, I’m not sorry. Because I wasn’t able to get the right consistency or cheesiness for this recipe without it.
Here in New Mexico, it is all about the green chiles. We have been surprised by all the different foods that are made so much better by adding green chiles.
This macaroni and cheese is the latest. We had an amazing Green Chile Macaroni and Cheese at a restaurant here and wanted to recreate it. It had a similar taste to our favorite cheese dip, which has a Velveeta base. So I asked the waitress what kind of cheese was in it. She said it was their special, secret cheese blend that they were not allowed to tell what is in it.
That right there made me pretty sure that some sort of processed cheese was involved.
So I went home and started experimenting. I tried several different versions, which were all tasty, but this one is the best. The perfect amount of heat, a lot of cheesiness and a crunchy bubbly topping.
Give this a try as a quick dinner or as a side dish.
- 3 tablespoons butter
- 1/4 cup flour
- 1 1/4 cup milk
- 4 oz. Velveeta, cut into cubes
- 5 oz. medium cheddar cheese, shredded
- 1/3 - 1/2 cup chopped green chiles
- 1/4 cup chopped roasted red peppers, patted dry
- 12 oz. (about 2 cups dry) whole wheat macaroni or rotini noodles
- 1 cup mexican cheese blend, shredded
- 3 tablespoons butter, melted
- 1/2 cup crushed corn flakes
- Cook noodles according to package directions
- Melt 3 tablespoons butter in large pan over medium heat, then add flour and whisk to combine.
- Cook flour for 1 minute, then slowly whisk in the milk a bit at a time making sure to whisk all the lumps out.
- When slightly thickened, add Velveeta and cheddar cheese and stir until melted.
- Stir in green chiles and roasted red peppers.
- Mix cooked and drained noodles into the sauce so that all the noodles are covered in sauce.
- Pour into a casserole dish, cover with the Mexican blend cheese and the melted butter mixed with crushed corn flakes.
- Place under the broiler for 3-5 minutes until bubbly.
- Serve warm.
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