Cartoon by Sam Wallace
Green Chili Mac and Cheese Recipe
Straight out of Texas, this recipe from Fire Spotlight contributor and SVI Trucks employee, Jesse Middleton, mixes two fan favorites to make one spicy Thanksgiving Day side dish.
INGREDIENTS:
PASTA:
16oz box of any type of pasta, recommended elbows, shells, bow tie, or penne pasta.
CHEESE SAUCE:
2 sticks (1 cup) unsalted butter
1 cup all-purpose flour
4 cups whole milk
1 tablespoon Dijon mustard
1 tablespoon hot sauce
1 cup shredded Cheddar
1 cup shredded gouda
Kosher salt and freshly ground black pepper
GREEN CHILE PUREE:
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 clove garlic (garlic lovers use as much as you want!)
1/2 shallot
1 Anaheim chile
1 jalapeno chile
1 poblano chile
1 serrano chile
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
DIRECTIONS:
FOR THE PASTA
Boil a pot of 4 cups of water, once at a boil pour pasta into the boiling water, add a couple dashes of salt and cook until past is soft. Strain the water out witha colander and set pasta aside in a large bowl.
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
In a blender, add the olive oil and the sherry vinegar, garlic, shallot and chiles. Blend until smooth. Season with salt and pepper.
TO ASSEMBLE THE DISH
Pour the pasta into a bowl, mix in the cheese sauce and green chili puree stirring it all together. Now its ready to serve!