green chile mac'n cheese

From: casa bona ([email protected])


1 lb. of elbow macaroni raw
¾ cup of small diced onions
¾ cup of poblano peppers
¾ cup of red peppers
1 oz. cooking oil
1 ¼ cup of heavy cream
½ tablespoon of Kosher Salt
½ tablespoon of Black Pepper
3 cups of shredded pepper jack cheese
1 ¼ cup of poblano puree
(poblano peppers pureed in blender to make 1 ¼ cups liquid)

1. Cook macaroni in plenty of salted water until its tender and drain
2. Sauté onions and peppers in oil for 4-5 minutes
3. Season with salt and pepper
4. Add cream and reduce at five minutes
5. Add Poblano puree and reduce for 4-5 minutes
6. Add macaroni and turn off the heat
7. Fold in the cheese and check seasoning

We tend to use Hatch long greens in season, and it's not a bad thing if
some crumbles of bacon or a bit of diced ham make it into the final mix.

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