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.


YIELD
6 to 8 servings

TIME
Active Prep: 10 min
Cook: 45 min


INGREDIENTS
  • 1 lb. macaroni or rotini noodles
  • 6 corn tortillas
  • 1 small bunch cilantro, large stem pieces chopped off
  • 1 (7 oz.) can mild green chiles, drained
  • 8 Tbsp. (1 stick) unsalted butter, divided
  • 1 quart milk
  • 1/2 cup flour
  • 8 oz. sharp cheddar cheese, shredded
  • 8 oz. Monterey jack cheese, shredded
  • 1 Tbsp. Choice of seasoning:
  • San Andreas Achiote Rub
  • La Plata Peak Adobo Spice
  • salt & pepper to taste
  • 1 cup Panko bread crumbs
  • 1 1/2 tsp. Smoked Spanish Sweet Paprika

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DIRECTIONS

Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add macaroni, cook according to package directions, then set aside. 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. 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. Remove from heat and stir in cheeses, seasoning, and salt & pepper to taste. Fold in tortilla mixture. Transfer to a greased casserole dish. Melt remaining 2 Tbsp. butter and stir in bread crumbs and paprika until bread crumbs are coated. Sprinkle seasoned bread crumbs across the top of the macaroni mixture. Bake, uncovered, for 30 to 35 min. or until mac and cheese is bubbling and topping is browned.



THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



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