I joined the Crazy Cooking Challenge from Mom’s Crazy Cooking this month! This is the first ever challenge and guess what it is? Mac and Cheese!!!!!
I scoured the web and thousands of recipes for that “perfect” mac and cheese recipe and I finally found the one I wanted to make. The original recipe comes from Fete and Feast. I have bookmarked this site so I can go back and look over it and find more yummy recipes to try!
Here is the recipe. Hope you enjoy!!
Green Chile Mac and Cheese
Prep Time: 30 minutes
Cook Time: 30 minutes
6 ounces of macaroni or similar pasta like cavatappi
drizzle of olive oil
3 whole green chilies, roasted, peeled, and seeded
2 corn tortillas
3 ounces of manchego cheese, grated, divided
2 tablespoons of butter
1/3 cup of yellow onion, chopped
2 tablespoons of flour
½ teaspoon of salt
¼ teaspoon of pepper
¼ teaspoon of cumin
1 ¼ cups of whole milk
4 ounces of sharp cheddar cheese, grated
4 ounces of queso asadero or provolone cheese, grated
4 ounce can of chopped green chilies
Cook the macaroni according to package directions. Drain, toss with a little bit of olive oil, and set aside.
Preheat the oven to 350 degrees.
Spray a 9 x 9 baking dish with non-stick spray.
Puree the roasted whole green chilies in a blender or small food processor. They should yield about ¼ to 1/3 cups of pureed chilies. Reserve the puree to use later in the sauce.
Tear the corn tortillas into pieces and place them in a food processor or mini chopper. Process until they resemble coarse corn meal. Add 1 ounce of the manchego chese to the chopper bowl and pulse until the entire mixture is uniform in size. Reserve the mixture to use as the topping.
Melt the butter in a large sauce pan over medium heat.
Sauté the onion in the butter until soft but not brown.
Add the flour, salt, pepper, and cumin to the butter and onion and stir to combine.
Pour the milk into the pan in a steady stream, whisking constantly. Raise the heat to medium high and continue whisking until the mixture bubbles and begins to thicken. Whisk for 3 more minutes then reduce the heat to low.
Stir the puree into the sauce then add the cheddar, queso asadero, and remaining manchego cheeses in small batches, stirring until each batch fully melts into the sauce.
When all of the cheese is incorporated, add the chopped green chilies and stir to combine.
Add the cooked pasta to the pan and toss it with the sauce until the pasta is evenly coated.
Pour the sauced pasta into the prepared baking dish. Spread the tortilla and cheese topping evenly over the top.
Transfer to the 350 degree oven and cook for 20 minutes or until the sauce bubbles.
Turn the oven broiler on to high and broil for an additional 7-10 minutes until the topping is brown and crisp.
Let stand for 10 minutes before serving.
When I serve Chinese at home, I love making Terriyaki noodles. Simple and easy and tastes OH, SO, Good!
All you need is a box of spaghetti noodles or your favorite pasta and a bottle of terriyaki marinade.
Cook your spaghetti noodles and then pour off the water.
Pour half the bottle of terriyaki marinade in with the noodles and then let it sit while you finish the rest of the meal.
When it is done, your noodles will have soaked up a bunch of the sauce and have the best flavor ever!
Easy, peasy, and delish!
I will totally admit that I am a Food Network junkie. I watch it most of the day (or it is on in the background while I work). Many of my favorite recipes have come from here like this one from The Neely’s.
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk, warm
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cayenne pepper
- Dash salt and freshly ground black pepper
- Dash hot sauce
- Dash Worcestershire sauce
- 3 cups shredded Cheddar
- 1 pound cavatappi pasta, cooked al dente
- 1 cup crushed potato chips
- 5 slices cooked bacon, crumbled
- 1/2 cup freshly grated Parmesan, for topping
Take a bag of egg noodles and cook them until they are done. Make sure to salt the water good so that the noodles have some flavor of their own.
Pour off most of the water leaving just a tiny bit in the bottom of the pan.
Cube up a block of cream cheese and place in the pot with the cooked noodles.
Mix together until cream cheese has melted. These are soooo good!