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No pics but this is good

AZRP
AZRP Posts: 10,116
edited November -1 in EggHead Forum
Made this last night, it was fabulous! -RP

Green Chile Mac & Cheese
For the pasta
1 lb pasta elbows
2 cups milk
5 Tbs butter
1/3 cup flour
2 cups shredded queso asedero
2 cups shredded cheddar
3 roasted poblano peppers skin and seeds removed
4 roasted Anaheim peppers skin and seeds removed
2 Serrano peppers stems removed
4 cloves garlic
1 tomatillo paper skin removed and rinsed
1 tsp salt
For the topping
1 ½ cups Panko bread crumbs
3 Tbs melted butter

Set up Egg for indirect cooking at 350°. In a bowl mix the panko and melted butter, fingers work well for this. In a blender add the peppers, milk, garlic, tomatillo, and salt and blend until smooth. Strain mixture into a pot and heat to a simmer. Boil elbows for 7 minutes in an 8 quart pan, drain in colander and rinse with cold water to stop the cooking. In the same pot over medium heat, melt the butter and whisk in the flour. Continue whisking until the roux takes on a slight honey color, about 5 minutes. Slowly pour the heated milk mixture into the roux, about a cup at a time, whisking vigorously. When fully combined and thickened, fold in the cheeses. Once the cheese has melted fold in the elbows until they are coated evenly. Pour the mixture into a buttered 9X13 baking dish. Spread the mixture evenly in the dish then sprinkle the panko over the top. Bake uncovered for 45 minutes or until the top browns.

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