I love this stovetop version of Mac and Cheese with Green Chiles; it’s just a bit spicy and so warm, creamy, and delicious.
Did you ever decide to make something that sounds good, sure…but the end result is SO much better than the expectation? This was certainly one of those times for me. This weeks theme for The Food Network’s roundup that I participate in is Mac and Cheese and this recipe for Green Chile Macaroni and Cheese is one of my favorites.
It’s made solely on the stovetop and not baked so it’s especially creamy and so full of flavor I could eat the entire pan in one sitting. Really, I think I could!
What is surprising is the abundance of peppers. I have a green pepper intolerance. Before you shake your head in agreement it’s not what you think. They don’t bother my stomach. My intolerance is more akin to the fact that just the scent of them makes me grimace and has my entire life; I’m even a part of a Facebook Group called Green Pepper Haterz; no kidding! My sister and my kids too (nature or nurture argument?).
When I first moved to Colorado 25 years ago I put on the same face for jalapeno peppers. After all, they were green. But over time, I would have the occasional dish with the ‘J’ word and I found that although I found the heat a bit of a jolt to my Midwestern sensibilities, I didn’t find their flavor offensive like I did their unripened cousin.
Fast forward to today and my oh my…I even like RED PEPPERS; another poor orphan I ignored solely based on DNA (or whatever it is that proves plants share some commonality!) and eat Jalapeno raw, on purpose even!
This dish luckily has Poblano Green Chiles and Red Peppers and no…I did not eschew the reviled green and omit it (which is the norm) I just think it’s important to note I’m using peppers at ALL!
The original recipe is from the RSVP section of an old Bon Appetit magazine; an issue from 2010. RSVP is where the magazine seeks out recipes that have been requested by readers for dishes they have had in restaurants all over the world. I find they are most often as wonderful as the reader thought they were. This included.
I loved the original recipe from The Roaring Fork in Scottsdale, Arizona but I added one touch of my own. While this is not HOT HOT HOT, it has enough heat to handle a dollop of sour cream. It’s not critical, just my personal preference so you can consider it optional…but don’t. It’s so good with it!
I posted this years ago and it seems that my work with The Food Network coincides nicely with Throwback Thursday; they provide the theme and I can always think of something I’ve done that needs a redo…think TFNTBT too much? Yeah, probably right but I’m going to keep on that track for awhile; I have a LOT of recipes that need new photos!
Love Mac and Cheese like I do? Here’s several more great recipes from friends!
- Feed Me Phoebe: White Cheddar Mac ‘n Cheese Casserole
- Creative Culinary: Green Chile Mac and Cheese
- The Wimpy Vegetarian: Bang Bang Cauliflower Mac ’n Cheese
- The Mom 100: Creamy Four Cheese Penne Rigate
- Healthy Eats: 5 Reasons to Put Down That Box of Mac and Cheese
- Taste with the Eyes: Mac and Cheese, Ham, Carrot, Celery, Onion {gluten-free}
- In Jennie’s Kitchen: Cacio e Pepe
- Napa Farmhouse 1885: One Skillet Mac & Cheese
- Red or Green: Three Perfect Mac & Cheese Recipes For Winter
- From My Corner of Saratoga: Buffalo Mac n Cheese Recipe
- FN Dish: Here’s How to Eat Mac and Cheese for Breakfast, Lunch and Dinner
Green Chile Macaroni and Cheese
A stovetop version of mac and cheese with a spicy green chile flavor.
Ingredients
- 2 whole fresh Poblano chile for roasting, plus 1/2 cup chopped fresh Poblano chile
- 2 Tbsp corn oil
- 1/2 cup chopped red bell pepper (about one whole pepper)
- 1/2 cup chopped red onion
- 2 garlic clove, minced
- 1 cup fresh or frozen (thawed) corn kernels
- 1.5 cups heavy cream
- 12 oz macaroni, cooked (I like rigatoni better than smaller noodles)
- 1 cup blended Mexican cheeses or Monterey Jack
Instructions
- Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic or brown paper bag and seal. Let stand 15 minutes.
- Peel, seed and coarsely chop the roasted chiles and put in processor. Add whipping cream and process until smooth.
- Heat oil in large, heavy saucepan over medium high heat.
- Add 1/2 cup chopped raw Poblano chile, red bell pepper, onion and garlic. Saute until soft about 4 minutes.
- Add corn, stir for 1 minute.
- Add the cream/chile puree and bring to a boil.
- Add macaroni and cheese and stir til cheese is melted and mixture is heated through.
- Season with salt and pepper.
- Garnish with a dollop of sour cream and a sprig of cilantro.
Notes
I doubled this recipe and let's just say I'm glad I did!
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