Green Chile Mac & Cheese

I went to a Big Green Eggfest in Phoenix last Saturday and got to sample everyone's cooking. One of the dishes that really caught my attention was green chile mac and cheese. So while it was still fresh in my memory, I did my best to recreate it when I got home. This one really turned out good. -RP

Green Chile Mac & Cheese
For the pasta
1 lb pasta elbows
2 cups milk
5 Tbs butter
1/3 cup flour
2 cups shredded queso asedero
2 cups shredded cheddar
3 roasted poblano peppers skin and seeds removed
4 roasted Anaheim peppers skin and seeds removed
2 Serrano peppers stems removed
4 cloves garlic
1 tomatillo paper skin removed and rinsed
1 tsp salt
For the topping
1 ½ cups Panko bread crumbs
3 Tbs melted butter

Pre heat oven to 350°. In a bowl mix the panko and melted butter, fingers work well for this. In a blender add the peppers, milk, garlic, tomatillo, and salt and blend until smooth. Strain mixture into a pot and heat to a simmer. Boil elbows for 7 minutes in an 8 quart pan, drain in colander and rinse with cold water to stop the cooking. In the same pot over medium heat, melt the butter and whisk in the flour. Continue whisking until the roux takes on a slight honey color, about 5 minutes. Slowly pour the heated milk mixture into the roux, about a cup at a time, whisking vigorously. When fully combined and thickened, fold in the cheeses. Once the cheese has melted fold in the elbows until they are coated evenly. Pour the mixture into a buttered 9X13 baking dish. Spread the mixture evenly in the dish then sprinkle the panko over the top. Bake uncovered on the middle rack for 45 minutes or until the top browns.

[Jenise]

Your recipe looks great. I like that you used a mix of chiles. But watch out, you're going to get spoiled! I started putting green chiles in Mac n' Cheese when we started roasting our own Hatch New Mexico chiles about five years and therefore had a plentitude to get creative with. Have to say, the combination is SO convincing that a plain Mac 'n Cheese holds no appeal anymore.

Wow, Randy, that Mac and Cheese sounds incredible. Love those flavors together.
I want to hear about the BGE Festival though. (We have a BGE.) Did you get to sample everyone's meat dishes? What was the best protein you tried? We have only done ribs (over and over and over, cause we love them) a brisket and a whole turkey.

Probably the most interesting protein there was a 60 lb whole hog that was cooked on a large egg. -RP

Probably the most interesting protein there was a 60 lb whole hog that was cooked on a large egg. -RP

I am currently imagining the world's most-lopsided breakfast plate....