Green Chile Mac & Cheese
Recipe by Savory Spice Test Kitchen
All-Purpose Cooking
Grilling & BBQ
Add a little Southwestern flare to a classic BBQ side with this Tex Mex inspired mac loaded with green chiles, cilantro, and corn tortillas, and topped with smoked paprika bread crumbs.
Serves
6 servings
Prep Time
10 minutes
Cooking Time
45 minutes
Ingredients
Directions
Step 1
Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add macaroni, cook according to package directions, and set aside.
Step 2
While pasta cooks, toast corn tortillas over an open burner flame or in a hot, dry pan. In a food processor, pulse tortillas, cilantro, and green chiles together 5 or 6 times or until coarsely mixed and set aside.
Step 3
Heat milk in a small saucepan over medium heat, but don't let it boil. In a separate saucepan, melt 6 Tbsp. of the butter over low heat then add flour. Stir flour-butter mixture constantly with a whisk for about 2 min. Continue whisking while slowly pouring in the hot milk. Increase heat to medium and keep whisking to make sure the mixture is smooth. Cook for a few minutes, whisking constantly, until thickened.
Step 4
Remove from heat and stir in cheeses, La Plata Peak Adobo Spice, and salt & pepper to taste. Fold in tortilla mixture. Transfer to a greased casserole dish.
Step 5
Melt remaining 2 Tbsp. butter and stir in bread crumbs and Smoked Spanish Sweet Paprika until bread crumbs are coated. Sprinkle seasoned bread crumbs across the top of the macaroni mixture.
Step 6
Bake, uncovered, for 30 to 35 min. or until mac and cheese is bubbling and topping is browned.
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