The Wisconsin Test Kitchen stumbled upon a recipe for Green Chile Macaroni and Cheese; and thought it would be the perfect compliment to some tasty bone-in rib eye steaks we had picked up from the butcher shop. The thought of tasty grilled meat, partnered with creamy, slightly spicy macaroni and cheese had our mouths watering.
Green Chile Mac and Cheese
Recipe courtesy of www.aspicyperspective.com
1 lb. macaroni noodles
3 Tb. butter
8oz chopped green chiles (we used mild, but would have loved more heat)
1 medium onion, peeled and chopped
1 Tb. all-purpose flour
2 1/2 cups whole milk
8 oz. cream cheese
1 lb. shredded sharp cheddar cheese
Salt and pepper
Additional Toppings:
1 cup chopped tomatoes
2 chopped avocados
1 cup chopped cilantro
1 cup sour cream
Place a large pot of salted water over high heat. Once boiling cook the pasta according to package instructions. Drain and set aside.
In the same pot, add the butter, chiles, and onions and saute over medium-high heat until the onions are softened.
Whisk in the flour, followed by the milk. Once the mixture starts to simmer cut the cream cheese into cubes and stir in.
Stir continuously, adding the shredded cheddar to the pot. Once the cheese sauce is smooth, add in the macaroni and turn the heat off. Stir to coat and salt and pepper to taste.
To Serve: Scoop the spicy mac and cheese into bowls and top with chopped tomatoes, avocado, cilantro and a dollop of sour cream.
Notes from the Test Kitchen:
-We were slightly skeptical of adding creamy avocado to the top of already creamy macaroni and cheese; but trust us on this one: it was a delicious addition! The tomato also added a nice acidic note to off-set the creaminess of the pasta.
-Like we mentioned above, we used mild chiles (in an attempt to make it more child friendly); but the next time we make this; we're going to use spicier peppers.
We hope you try this soon as a side dish for your next grilling adventure!
Stay Cool,
The Cool Dads Crew
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