This dinners walkthrough stays in the order the work happens.
This spicy side is well fitted to serve at your next backyard barbecue! Your guests will love the kick in this green chili mac & cheese.
Green Chili Mac & Cheese
Green Chili Mac & Cheese Recipe Type: Appetizer Author: Foodieaholic Serves: 4-6 Ingredients- 2 cups macaroni, regular or whole wheat
- 1 tsp. salt, divided
- 2 cups whole milk
- ¼ cup unsalted butter
- ¼ cup flour
- 6 ounces shredded Colby or Colby jack cheese, about 1 ½ cups
- 4 ounces shredded extra sharp cheddar cheese, about 1 cup
- 1 ½ teaspoons Colman’s Dry Mustard Powder
- 4 ounces canned diced roasted green chilies, hot or mild
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil and add 1/2 teaspoon salt. Cook the macaroni for about 2 minutes less than the cooking time according to the pasta box instructions. Drain the pasta. Rinse with cold water and drain thoroughly.
- In a saucepan melt the butter over medium heat. Whisk in the flour until smooth but still pale. Cook, stirring often, for about a minute. Whisk in the Colman’s Dry Mustard then add the milk to the flour mixture, a little at a time, whisking constantly to prevent lumps. Stir until the sauce bubbles and thickens.
- Combine the drained macaroni with the sauce, green chilies, the remaining 1/2 teaspoon salt and all but 1/2 cup of cheese.
- Pour into a buttered baking dish or casserole, top with remaining cheese, and bake for 20 minutes or until bubbly and brown in spots. Let cool 10 minutes before serving.
A big thank you to Colman’s for sharing this spicy side. Also try their BBQ Dry Rub for your main meat course!
