Roasted green chiles, corn, and jack cheese make mac and cheese even better.
This is not a bad problem to have.
We may complain about the zucchini beast and her cousin the cucumber monster, but the chile plants?
Elise Bauer
Weroast and eat every one.
This is so good that even my friends who typically shy away from cheesy dishes asked for more.
There’s something about the triogreen chiles, corn, and cheesethat’s irresistible.
Elise Bauer
The splash of lime?
Just remember to taste test the chiles before adding them to the casserole.
Even though these are mild green chiles, once in a while you’ll get a hot one!
Elise Bauer
Add the macaroni pasta.
In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat.
When the butter is melted and bubbly, stir in the flour to make a roux.
Elise Bauer
Cook this, stirring often, for about 2 minutes.
You don’t want the roux to brown.
Stir in the cheeses third at a time, stirring to incorporate after each addition.
Elise Bauer
Add the macaroni, chiles, corn and lime juice and stir until well combined.
Taste for salt, add a teaspoon, less or more, if needed.
Top the mac and cheese with panko or breadcrumbs.
Elise Bauer
Bake uncovered for 25 to 30 minutes at 400F, or until the breadcrumbs are lightly browned.
Remove from oven and let cool for 10 minutes before serving.
Place in a covered bowl to steam, then peel off the charred skin.
Elise Bauer
Remove and discard the seeds and stems.
Elise Bauer
Elise Bauer
Elise Bauer
Elise Bauer
