Green Chile Mac n Cheese

The first thing out of Q's mouth after the first bite was you have to remember EXACTLY how you made this because this is the best mac n cheese I have EVER had. I just laughed because we were both super excited about this meal - it was just that good. I added green Chile to the mix because it just sounded like a perfect match and I was right! You don't have to bake the mac afterwards but let me tell you the crunchy topping really sends this right over the top. I served some fresh green beans tossed in vinaigrette on the side to add a little green to this decadent meal.

Green Chile Mac n Cheese      

Serves 4-6

Green Chile Mac n Cheese

ingredients

• 1 lb rigatoni
• 2 cups heavy cream
• 1 tsp or more hot sauce
• 1/2 cup whipped cream cheese at room temp
• 1 cup grated sharp cheddar (aged)
• 1/2 cup chopping fresh chives
• 2 roasted & peeled green chiles, chopped
• 1/4 cup panko bread crumbs

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Bring 5 quarts of water and 2 tbsp kosher salt to a boil. Cook the pasta until just al dente. Drain.

2. Meanwhile, heat a large skillet over medium heat and add the cream, green chiles, hot sauce and 1 tsp salt and pepper to taste. Bring to a simmer, stirring occasionally. Cook until cream has reduced by one-third, about 3 minutes. Add the cream cheese and cheddar, whisking until fully incorporated.

3. Preheat the broiler. Add the cooked pasta and chives and stir to combine until all the noodles are coated thoroughly. Place each serving in an oven safe dish and top with some panko bread crumbs. Broil until the bread crumbs are golden brown.

Enjoy!

This recipe was adapted from Michael Simon.