Best Green Chile Macaroni Recipes

GREEN CHILE MACARONI

Steps:

• Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream, and cheese. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.

GREEN-CHILE MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees. Butter shallow, medium-to-large baking dish.
• Prepare breadcrumbs, first melting butter in small skillet over medium heat. Stir in bread crumbs and toast until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve.
• Prepare cheese sauce, first melting butter in large, heavy saucepan over medium-low heat. Stir flour into butter gradually (so it doesn't develop lumps).When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice; cook until heated through. Raise heat to medium-high and gradually whisk in milk, buttermilk, and salt. Bring mixture to a boil and continue to cook until lightly thickened, stirring occasionally (about 5 minutes). Stir in creamy fresh goat cheese until melted into sauce.
• Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted. Toss macaroni with cheese sauce and spoon into prepared baking dish.
• Scatter bread crumbs over macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden-brown and crunchy on top.

GREEN CHILE MACARONI & CHEESE - ROARING FORK RESTAURANT

Steps:

• Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to paper bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Set aside.
• Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion and garlic. Saute until soft, about 4 minutes. Add corn; stir 1 minutes.
• Add cream and chile puree' bring to boil. Add cooked macaroni and grated cheese; stir until cheese melts and mixture is heated through. Season to taste with salt and pepper.

GREEN CHILE CHICKEN MACARONI AND CHEESE

Steps:

• 1 Combine cornstarch, evaporated milk, and eggs in a small bowl and whisk until homogenous. Set aside. 2 Place chicken breasts in a large Dutch oven or stockpot and cover with water by 4 inches. Season with salt. Bring to a boil over high heat, then reduce to a simmer and cook until chicken is cooked through, about 5 minutes after a boil is achieved. Using tongs, transfer to a large bowl and set aside. 3 Return water to high heat until boiling and add pasta. Cook, stirring occasionally, until barely al dente. Drain pasta and return to pot. While pasta is cooking, pull chicken meat into bite-sized shreds and set aside, discarding bones. 4 When pasta is cooked, return to low heat. Add butter and stir until melted. Add evaporated milk/egg mixture and cheese. Stir until smooth and creamy. Stir in chopped chilies, salsa verde shredded chicken, cilantro, and scallions. Serve immediately.

GREEN CHILE MACARONI AND CHEESE

Steps:

• Cook noodles according to package directions Melt 3 tablespoons butter in large pan over medium heat, then add flour and whisk to combine. Cook flour for 1 minute, then slowly whisk in the milk a bit at a time making sure to whisk all the lumps out. When slightly thickened, add Velveeta and cheddar cheese and stir until melted. Stir in green chiles and roasted red peppers. Mix cooked and drained noodles into the sauce so that all the noodles are covered in sauce. Pour into a casserole dish, cover with the Mexican blend cheese and the melted butter mixed with crushed corn flakes. Place under the broiler for 3-5 minutes until bubbly. Serve warm.

GREEN CHILE MACARONI AND CHEESE

Steps:

• In a large heavy saucepan cook the onion, the garlic, the (unroasted)poblano, butter over moderately low heat, stirring, until the onion is softened, stir in the flour, brown sugar, and cook the mixture, stirring, for 3 minutes. Add the milk in a stream, whisking constantly, and bring the liquid to a boil. Simmer the mixture for 2 minutes. Add salt and pepper, to taste. In a kettle of boiling salted water cook the macaroni for 6 to 7 minutes, or until it is barely al dente, drain it well, and in a large bowl combine it with poblano puree, onion mixture, and ham. Stir in the Monterey Jack and the cheddar and transfer the mixture to a buttered 15 by 10-inch shallow baking dish or 3-quart gratin dish. In a bowl stir together the bread crumbs and the Parmesan, sprinkle the mixture evenly over the macaroni mixture. Bake the macaroni and cheese in the middle of a preheated 375 degree F oven for 20 to 25 minutes or until it is golden and bubbly.

GREEN CHILE MACARONI

Steps:

• Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red pepper, red onion and garlic until just tender. Add the corn kernels and saute quickly. Add the macaroni, poblano puree, cream and pepper jack cheese. Stir until all ingredients are thoroughly mixed. Season to taste and serve.

GREEN CHILE MACARONI & CHEESE

Steps:

• Preheat oven 350 degrees. Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth. Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion, and garlic. Saute' until soft, about 4 minutes. Add corn, stir 1 minute. Add cream and chile puree; bring to boil. Add macaroni and 1/2 cup cheese; stir until cheese melts. Season with salt and pepper. Grease a small casserole dish. In a small bowl mix seasoned panko crumbs with melted butter. Pour pasta and cheese mixture into the dish. Top the mixture with the rest of the cheese, then panko crumb mixture. Bake for 15 minutes, until bubbly.