SOUTH OF THE BORDER MAC AND CHEESE

SOUTH OF THE BORDER MAC AND CHEESE image

Categories Pasta

Number Of Ingredients 12

2 red peppers, freshly roasted
4 cups elbow macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
1 egg
6 ounces (about 1 1/2 cups) Wisconsin Queso Quesadilla Cheese, shredded
3 ounces (about 3/4 cup) mild Wisconsin Cheddar Cheese, shredded
1/2 teaspoon salt, more to taste
1/2 teaspoon pepper, more to taste
14-ounce can green chilies
optional: extra cheese, crushed tortilla chips and/or chopped cilantro for topping

Steps:

Roast red peppers using the broil option on your oven (if you don't have broil, bake at 400°F). Put peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally to ensure blistering on all sides. Once done, put them in a zipped plastic bag for about 10 minutes to allow the skin to loosen. Peel the skin from the peppers and remove the seeds, but do NOT rinse, and chop. Cook macaroni according to package directions until al dente. Drain and set aside. In large pan, melt butter over medium-low heat and sprinkle in flour. Cook for a few minutes, stirring constantly. Pour in milk and whisk until smooth. Cook until thick. Reduce heat to low. In small bowl, whisk egg. Add 1/4 cup of the warm milk and butter mixture slowly and whisk together to temper egg. Add egg mixture back to pot with the milk and butter and whisk until smooth. Add shredded cheese to milk and butter mix and stir until melted. Add salt and pepper to taste. Mix in chopped red peppers and can of green chilies (do not drain). Add in drained pasta and mix to combine. Serve immediately or pour into baking dish, top with more cheese (or crushed tortilla chips) and bake at 350°F for 20-25 minutes.