GREEN CHILE MACARONI AND CHEESE

GREEN CHILE MACARONI AND CHEESE image

Yield 8 Servings

Number Of Ingredients 15

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1/4 cup diced poblano chile (1 lg. pepper)
1/4 cup diced red onion
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
1 Heaping tablespoons of brown sugar
1 cup half & half
1/4 cup all-purpose flour
2 cups whole milk
1 pound elbow macaroni
2 cups coarsely grated Monterrey Jack (about 8 ounces)
2 cups coarsely grated extra-sharp white cheddar (about 8 ounces)
1/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan (about 1/4 pound)
1/2 cup roasted, peeled and pureed poblano chile-about 3 lg. peppers (use 1 of the cups of milk to puree peppers in a blender)
1 lb smoked ham cubed

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.