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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Softened unsalted butter for the baking dish
1 lb. poblano chiles (4 to 6 chiles)
Olive oil for the chiles
6 white corn tortillas (5-1/2 inches in diameter)
1 cup fresh cilantro leaves
2 cups half-and-half
3 large eggs
1/2 cup sour cream
Kosher salt and freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp salt
1 tsp onion powder
1 cup chopped, seeded plum tomatoes
1/2 cup finely chopped red or green bell pepper
8 oz. dried elbow macaroni, mostaccioli or other tube-shaped pasta
8 oz. Monterey Jack, grated
8 oz. sharp Cheddar, grated
1/4 tsp ground cumin
2 tbsp dry bread crumbs and parmesan cheese
2 tbsp melted butter
Put a pot of water on to boil. Butter a shallow 2- to 3-quart baking dish.
Heat the broiler on high. Rub the poblanos lightly with olive oil and broil them as close to the element as possible on a baking sheet lined with foil, turning as needed, until the skins are blackened all over. Transfer to a bowl, cover the bowl with plastic, and let cool to room temperature. Turn off the broiler and heat the oven to 350. Remove and discard the charred poblano skins, the stems, and the seeds. Chop the chiles roughly and put them in a food processor.
In a hot dry skillet over medium-high heat, lightly toast the tortillas until they’re just softened and give off a toasted corn aroma, 30 to 60 seconds per side (don’t let them become crisp). Roughly chop the tortillas and add them to the chiles in the food processor, along with the cilantro leaves. Pulse until finely chopped but not pureed. In a large bowl, whisk together the half-and-half, sour cream, eggs, and seasonings until well combined. Stir in the chile mixture, tomatoes and peppers.
When the water boils, salt it well and boil the macaroni until al dente, following the package directions. Drain well. Add the pasta to the egg mixture, along with two-thirds of the grated cheeses; stir to combine. Pour the mixture into the buttered baking dish. Scatter the remaining grated cheeses evenly over the macaroni. (If baking in a 2-quart dish, set it on a baking sheet to catch any drippings.) Bake until browned and bubbling, about 30 minutes.
Combine remaining ingredients and mix well. Sprinkle over top and bake an additional 10 minutes until golden brown. Let it rest ten minutes before serving. Serves 6
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MACARONI & CHEESE WITH GREEN CHILES
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Softened unsalted butter for the baking dish
1 lb. poblano chiles (4 to 6 chiles)
Olive oil for the chiles
6 white corn tortillas (5-1/2 inches in diameter)
1 cup fresh cilantro leaves
2 cups half-and-half
3 large eggs
1/2 cup sour cream
Kosher salt and freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp salt
1 tsp onion powder
1 cup chopped, seeded plum tomatoes
1/2 cup finely chopped red or green bell pepper
8 oz. dried elbow macaroni, mostaccioli or other tube-shaped pasta
8 oz. Monterey Jack, grated
8 oz. sharp Cheddar, grated
1/4 tsp ground cumin
2 tbsp dry bread crumbs and parmesan cheese
2 tbsp melted butter
Put a pot of water on to boil. Butter a shallow 2- to 3-quart baking dish.
Heat the broiler on high. Rub the poblanos lightly with olive oil and broil them as close to the element as possible on a baking sheet lined with foil, turning as needed, until the skins are blackened all over. Transfer to a bowl, cover the bowl with plastic, and let cool to room temperature. Turn off the broiler and heat the oven to 350. Remove and discard the charred poblano skins, the stems, and the seeds. Chop the chiles roughly and put them in a food processor.
In a hot dry skillet over medium-high heat, lightly toast the tortillas until they’re just softened and give off a toasted corn aroma, 30 to 60 seconds per side (don’t let them become crisp). Roughly chop the tortillas and add them to the chiles in the food processor, along with the cilantro leaves. Pulse until finely chopped but not pureed. In a large bowl, whisk together the half-and-half, sour cream, eggs, and seasonings until well combined. Stir in the chile mixture, tomatoes and peppers.
When the water boils, salt it well and boil the macaroni until al dente, following the package directions. Drain well. Add the pasta to the egg mixture, along with two-thirds of the grated cheeses; stir to combine. Pour the mixture into the buttered baking dish. Scatter the remaining grated cheeses evenly over the macaroni. (If baking in a 2-quart dish, set it on a baking sheet to catch any drippings.) Bake until browned and bubbling, about 30 minutes.
Combine remaining ingredients and mix well. Sprinkle over top and bake an additional 10 minutes until golden brown. Let it rest ten minutes before serving. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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