Best Green Mac And Cheese Recipes

HONEY BOURBON GLAZED SMOKED SPARERIBS, WITH BEER BACON BBQ SAUCE AND SOUTHWESTERN GREEN CHILI MAC 'N' CHEESE

Steps:

• For the honey bourbon glaze: Pour the bourbon into a saucepan over low heat; ignite bourbon to burn off the alcohol for about 5 minutes. Add the honey and brown sugar and whisk to thicken. Simmer for another 3 minutes, then remove from heat. Pour glaze into a small bowl and set aside.
• For the beer bacon bbq sauce: Heat a large pot on high heat, then add the butter and let it melt for 1 to 2 minutes. Reduce heat to medium. Add the onions and garlic. Saute until translucent. Add the beer and bacon and cook for 8 to 10 minutes. Add the apple cider vinegar and reduce by a quarter, then add ketchup, molasses, granulated sugar, brisket drippings, chili powder, Worcestershire, salt and pepper and cook on low heat for 30 to 45 minutes, stirring occasionally. Let cool for 10 minutes, then puree in a blender until smooth, and season with salt and pepper to taste.
• For the ribs: Whisk together the salt, pepper, chile powder and garlic powder in a small bowl. Drizzle a little canola oil over the ribs, front and back, then rub the oil in. Holding your hand high, season both sides of the ribs with rub. Be sure to get an even coating on both sides, along with the sides of the ribs.
• Soak 5 to 6 paper towels with canola oil, then open the smoker lid and place soaked paper towels in the smoker with 1 chunk hickory, 2 small chunks apple wood and a few handfuls charcoal. Light the paper towels. Let the coals burn down for 20 to 30 minutes. Add a couple more chunks hickory, apple and charcoal, then let smoker come up to 250 degrees F. Place a small pan of water on smoker rack, then place ribs in smoker. Let cook 30 to 40 minutes.
• Add another chunk of each wood and more charcoal; repeat this process every 30 to 45 minutes. At 2 hours into the cooking process, spritz ribs with apple cider vinegar, then spritz every 30 minutes until the third hour of cooking. At the third hour, wrap the ribs in foil and place back on the smoker. At the 4 1/2-hour mark, take the ribs out of foil and glaze with the honey bourbon. Let glaze set in for 20 to 30 minutes in the smoker meat-side up. Let ribs rest for 10 to 15 minutes, then slice. Drizzle ribs with Beer Bacon BBQ sauce and toss. Garnish the ribs with sliced scallions.
• For the Southwestern Green Chili Mac 'n' Cheese: Meanwhile, heat four cups half-and-half to a gentle boil in a medium-large saucepot. Add the garlic, chipotle sauce, cumin, seafood seasoning and thyme, then add the American cheese, whisking until smooth and melted. Fold in the pasta and green chiles and heat through until lightly bubbly. Add the shredded jack, Cheddar and Gouda. If the pasta is too thick, add in another cup or two of half-and-half to smooth it out. Season to taste with salt and fresh ground pepper. Garnish with toasted buttered breadcrumbs and a sprinkle of Korean chile flakes.
• If you prefer baked mac 'n' cheese, place pasta into a casserole dish, sprinkle a handful of extra Cheddar and jack cheeses on top and bake at 350 degrees F until browned and bubbly, about 30 minutes.

THIRTY-LAYER GREEN CHILE MAC AND CHEESE

Steps:

• For the pasta: Mound the "00" flour on a clean work surface and make a well in the center. Crack the eggs into the well and beat with a fork. Add the olive oil and season with salt and pepper. Slowly work the flour from the edges of well into center until a dough ball starts to form. Knead for 3 to 5 minutes, until very smooth. Wrap in plastic and let rest at room temperature for 30 min.
• Divide the dough into four pieces and cover with a damp towel. Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in half and pass it through the roller again on the same setting. Reduce the setting and repeat, rolling and folding the dough and passing it twice through the machine before going to the next setting. Continue in this manner until the thinnest setting has been used. Repeat with rest of the dough.
• Let rest on a baking rack for 10 to 15 minutes, until the moisture is reduced by about half.
• Preheat the oven to 400 degrees F.
• For the cheese sauce: Add the butter and all-purpose flour to a heavy-bottomed pot over medium heat. Cook, stirring continuously, until blond and smooth. Whisk in the milk and bring to a boil. Add the mustard, hot sauce and cheeses, slowly at first; cook, whisking, until smooth and combined. Add salt and pepper to taste.
• For the green chile puree: To a blender, add the olive oil and the sherry vinegar, garlic, shallot and chiles. Blend until smooth. Season with salt and pepper.
• To assemble dish: Bring 4 cups salted water to a boil. Cut the pasta sheets to fit a buttered 10-inch square casserole dish. In batches, cook the pasta sheets for 1 minute in the boiling water; immediately submerge in an ice bath to stop cooking.
• Spread a ladleful of cheese sauce in the bottom of the casserole dish; arrange pasta sheets on top to fit the dish. Ladle in more cheese sauce, just to cover, then liberally spread with green chile puree. Cover with more pasta sheets. Repeat the layers all the way to the top of the casserole dish. Sprinkle the Parmesan on top.
• Bake until golden brown and delicious, and the center has reached 160 degrees F, about 15 minutes.

SMOKED GOUDA MAC AND CHEESE WITH GREEN TOMATO CHOW CHOW AND SWEET TEA CHICKEN

Steps:

• For the chicken: Bring 16 cups of water to a boil in a large pot and drop in the tea bags. Boil 2 to 3 minutes. Add the brown sugar, garlic, thyme, onion, 1/4 cup salt and several grinds of pepper and return to a boil; cook for 10 minutes. Add the ice cubes to the marinade and refrigerate it until cold, about 1 hour. Add the chicken to the brine and marinate at least 12 hours.
• Heat enough oil to coat the bottom of a large nonstick skillet over medium-high heat for about 2 minutes. Working in batches, remove the chicken from the brine, pat it dry, and add it, skin-side down, to the pan; reduce the heat to medium. Cook until the skin is golden brown and crispy, about 3 minutes. Reduce the heat to low; flip the chicken and continue cooking until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F.
• Simmer the sweet tea over medium heat until it is reduced by half. It should be thick enough to coat the back of a spoon. Set aside.
• For the chow chow: Working in batches, pulse the cabbage, onions, green tomatoes and roasted red peppers in a food processor until minced. Combine the minced vegetables with the sugar, vinegar, pickling salt, mustard seeds, turmeric and crushed red pepper in a large pot. Bring to a simmer and cook until the flavors are blended, about 10 minutes. Cool for 30 minutes at room temperature, then refrigerate for at least 5 hours.
• For the mac and cheese: Preheat the oven to 350 degrees F.
• Melt the butter in a large saucepan over medium heat. Add the flour and stir to incorporate, creating a blond (very light brown) roux. Add the heavy cream, milk, liquid smoke and white pepper. Cook over low heat, stirring occasionally, until the mixture is thickened and an instant-read thermometer inserted into the sauce reads 145 degrees F., 15 to 20 minutes. Slowly stir in the Gouda and Parmesan until melted. Stir in the thyme and season with salt and black pepper.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 7 minutes and drain. Immediately combine the pasta with 2 cups of the sauce in a large baking dish. (Reserve any remaining sauce for another use.) Top the pasta with some panko and bake until the bread crumbs turn golden, about 30 minutes.
• Divide the chicken among 8 plates, placing it skin-side up. Top the chicken with some chow chow and drizzle with the sweet tea reduction. Serve with a scoop of mac and cheese.

GREEN MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place Anaheim peppers in a blender and blend, adding olive oil as needed to create a smooth paste.
• Heat cream in a pot over medium heat; stir in butter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring constantly, until cheeses are melted and sauce is smooth, 5 to 10 minutes. Season with salt and white pepper.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Stir cheese sauce into elbow macaroni; transfer to a casserole dish and top with crushed crackers.
• Bake in the preheated oven until topping is browned and cheese is bubbling, 20 to 25 minutes.