This recipe won the heart of my beloved. Well, it’s been perfected since those early days of cooking, but, roughly, it’s the same. There’s mac, there’s some cheese and there’s green chile.
I had just recently moved to New Mexico and Mr. Geek and I had just met. He came over, uninvited, to catch me off guard and win my heart and I had was cookin’ up some lovin’ in the kitchen. It was his heart that was won.
Ingredients
1 lb. small pasta
2 cups heavy cream, half & half, milk or a mixture each, just whatever your conscience will allow you
2 Tbsp butter
6 oz Sharp Cheddar Cheese, shredded
6 oz Monterey Jack Cheese, shredded
4 oz Cream Cheese
6-8 large Roasted Green Chiles, peeled, seeded & chopped
Salt & Pepper
Instructions
Cook pasta in heavily salted boiling water until nearly done, 2-3 minutes shy of the package al dente directions.
Preheat oven to 400°
Melt butter over medium heat in a saucepan. Add cream (or milk) and bring to a simmer. Decrease heat to Med-Low and add all cheeses, stirring consistently until melted. Add chopped Green Chile. Salt & pepper as desired. Toss cheese with the pasta and place in a buttered baking dish. Bake, uncovered, for 15-20 minutes or until bubbly and crisped on top.
Enjoy!
:D’anne
OOh wee I cant wait for the cheese to melt
This looks delicious! I love mac n’ cheese recipes that have some kick to it.