Green Chile Macaroni & Cheese
In this recipe, I start a new adventure into New Mexican Fusion Recipes. What are those, you might ask? Well, I've always thought it was fun and interesting to combine some classic New Mexican flavors into common recipes; so today, I made some Green Chile Mac & Cheese! The classic taste of mac & cheese combined with the spicy, roasty, delicious flavors of green chile make for an amazing dish. You're gonna love it!
Ingredients
- 2 cups Elbow Macaroni Uncooked
Cheese Sauce:
- 2 tbsp. Butter
- 2 tbsp. All-purpose Flour
- ½ tsp. Salt
- ¼ tsp. Garlic powder
- 1 cup Whole Milk
- ¼ cup Greek Yogurt
- 2 cups Cheddar Cheese Shredded
- 1 cup New Mexican green chile Chopped
Instructions
- Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
Cheese sauce:
- In a medium saucepan over medium heat, melt the butter.
- Add flour mixture and cook for 1 minute.
- Add 1 cup milk and whisk until the mixture is smooth.
- Add Greek yogurt and stir until fully combined.
- Cook on medium-high heat until the mixture thickens (about 3-5 minutes). Do not let it boil.
- Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Stir until cheese is melted and mixture is smooth.
- Add green chile and stir to combine.
- Add cooked pasta to the pot of cheese sauce and stir until the sauce completely covers the noodles.
- Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm and enjoy!
- Store in the refrigerator for up to a week, or freeze in portion-sized containers for up to a month.
Video
Notes
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