Friday, December 3, 2010

Green Chile Macaroni and Cheese

Flipping through the latest edition of Bon Appetit after it made its appearance in my mailbox, the first recipe that grabbed my attention was the Green Chile Macaroni and Cheese. There wasn’t even a photo to suck me in, and still it got my attention. Trust me when I say that is unusual. I rarely make a recipe that doesn’t have a picture to inspire me. I was excited when I saw this one, though, as I knew that I had just seen fresh poblanos at the local trading post (aka, Walmart. The only store we have other than the mom-and-pop grocery I prefer to frequent.). So the very next day I acquired the lovely chiles and set to work.

If you want to make this a quicker dish to prepare, char and prep the chiles the day before to save yourself the during the week.

Green Chile Macaroni and Cheese
Bon Appetit December 2010

1 whole fresh poblano chile, plus ¼ cup chopped fresh poblano chile
1 TB corn oil
¼ cup chopped red bell pepper
¼ cup chopped red onion
1 garlic clove, minced
½ cup fresh corn kernels or froze, thawed
¾ cup whipping cream
2 cups freshly cooked macaroni (about 2/3 cup dried)
½ cup grated hot pepper Monterey Jack cheese

Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth.

Heat oil in heavy large saucepan over medium-high heat. Add ¼ cup chopped chile, bell pepper, onion, and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minute. Add cream and chile puree; bring to a boil. Add macaroni and cheese; stir until cheese melts and mixture is heated through. Season with salt and pepper.
**NOTES: Instead of pureeing part of the chile and reserving some of it, I finely chopped two whole roasted poblanos and added it all to the skillet with the other veggies. I liked the veggies a little chunkier and more substantial.

The result? This macaroni was rich and satisfying with just the right touch of heat. I was absolutely certain my husband would love this dish, as everything ingredient was something he likes. Unfortunately, he tried, but rejected it as “too peppery”. In man-speak, I believe that means I should have pureed the chiles after all, because GOD FORBID he bite into an actual chunk of vegetable...

Oh well – more for me! I know what I’m having for lunch today. I absolutely loved this recipe, and in spite of my finicky husband, I will be making this again.

This is my submission to Presto Pasta Nights, which is being hosted by Rachel over at The Crispy Cook this week!


Brownieville Girl said...

Looks fantastic - I love the idea of adding a bit of spice to what is normally a bland (although delicious) macaroni cheese.

Ruth Daniels said...

Sounds fabulous. I love the idea of a sudden bite of heat. Thanks for sharing with Presto Pasta Nights.

Rachel said...

This looks great. I would love the chunky texture, but some people like smooth food. No accounting for taste I guess. Thanks for sending it over to Presto Pasta Nights. Can you add the links to the Presto Pasta Nights site and to The Crispy Cook? Thanks!

scrambledhenfruit said...

I love the flavor of roasted green chiles- this macaroni and cheese would be right up my alley!

Claudia said...

Yes, I can relate. My husband would just take a minuscule portion, with no comment. But, I think we'd all like this one with the zip of chilies.