I’m not a huge fan of spicy food, but I do like lots of
flavor. If I’m eating curry, pad Thai, piri-piri, Korean barbecue or enchiladas and my
nose isn’t running, something’s gone wrong. I chose medium chilies for this
recipe. You’re free to choose whatever level of heat suits you.
Green Chili Mac and Cheese
8 ounces elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
8 ounces Monterey Jack, shredded
2 4-ounce cans diced green chiles (mild, medium or hot),
drained
1/2 teaspoon ground cumin
1/8 teaspoon red pepper flakes
Cook macaroni according to package directions; drain. While pasta
cooks, melt butter in saucepot. Add flour and cook over medium heat, stirring,
about 2 minutes. Whisk in milk. Continue to cook and stir until mixture begins
to simmer. Remove from heat and stir in the cheese. Add remaining ingredients
to sauce. Combine cooked and drained pasta with sauce; serve hot.
No comments:
Post a Comment