This past weekend we celebrated my husband’s birthday. I decided to cook up a special meal for his birthday, especially since we didn’t do much cooking this past week. You can never go wrong by cooking a man a great steak but I needed something delicious to cook with it. I thought about cheesy potatoes or just a simple baked potato, but that would be too cliche with the steak. Pasta soon entered my mind and of course won over the potatoes.
Now just what type of noodles would I make and what kind of punch could I bring to them. He made a dish a while back called “crack n cheese” and it was such a success. I had a feeling I would have to try even harder just to compete with that delicious recipe.
I wanted the recipe to fit to his taste buds and something that would be paired well with a steak. After searching in the pantry I found the small can of green chiles and I knew that it would be a flavor that would win us both over. Boy did it ever and with the combination of panko bread crumbs for the extra crunch. We both ended dinner with very happy and full stomachs!
ENJOY!
Green Chile Mac and Cheese
Yield: 3-4 side servings
Ingredients:
4 oz. elbow macaroni noodles
3 qts. water plus salt
2 Tbsp butter
2 Tbsp flour
1 1/4 cup milk
1 Tbsp sour cream
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, shredded
3/4 cup monterey jack cheese, shredded
1 4oz. can green chiles, diced
panko bread crumbs for topping
Directions:
Preheat oven to 375 degrees.
In a large pot bring the water to boil and then add the noodles. Cook the noodles for 6 minutes and then drain.
In a large skillet melt the butter over low heat. Whisk in the flour and cook for 3-4 minutes. Slowly add in the milk while mixing to keep the sauce from getting clumps. Cook for 5 minutes to allow the sauce to thicken up and then add in the sour cream, paprika, garlic powder, salt and pepper. Stir in both cheeses and green chiles. Pour in the macaroni noodles and stir until everything is well coated.
Place in a casserole dish and sprinkle the top with panko bread crumbs. Bake in the oven for 25 minutes and then broil on low for an additional 4-5 minutes.
This looks so delicious as does that Crack Mac – I’ve pinned them both and they’re on my “to do” list!
[Reply]
My husband would love this, too! Definitely keeping in mind for future reference!
[Reply]
This looks amazing! Love finding new mac n cheese recipes
[Reply]
Gorgeous. Simply gorgeous.
[Reply]
This sounds fabulous! I think even my super picky hubby might eat it.
[Reply]
These photos make me want to dig right in! Heavenly!!
[Reply]
azestybite replied: — October 23rd, 2012 @ 1:43 pm
Thanks so much!
[Reply]
About once a month a cook my man a “very manly meal” which usually involves copious amount of meat and potatoes – this month, I’m going to try this mac and cheese instead!
[Reply]
azestybite replied: — October 23rd, 2012 @ 1:42 pm
He will love you for it!
[Reply]
Try crumbling corn chips on top instead of or in addition to the panko crumbs for another great spin on the southwestern theme!
[Reply]
azestybite replied: — October 23rd, 2012 @ 1:42 pm
Thanks for the tip that sounds great!
[Reply]
…so my baby bump is begging me for this!
[Reply]
The quality of chili used is central to making delicious chili. I always get my chili from the Chimayo Chile Brothers, LLC. New Mexico Chile Rules! If you want to try some of the best, which actually comes from a small valley in New Mexico, get some Capsicum Annum Chimayo. You can find it here: http://www.chimayochilebros.com/shop
[Reply]