Green chile is a versatile ingredient almost ubiquitous in New Mexican cuisine. It is frequently used to add a kick of heat and flavor to other dishes, including the wintertime favorite, macaroni and cheese.
Tony Smith, executive chef of Eldorado Hotel & Spa, shares this favorite mac ‘n’ cheese recipe.
Old House Green Chile Mac ’n’ Cheese
1 TBSP vegetable oil
1/4 cup Poblano chile, finely diced
1/4 cup Red bell pepper, finely diced
1/4 cup Onion, finely diced
1 TBSP Minced garlic
2 cups Cooked cavatappi pasta
1/2 cup Roasted, peeled and chopped green chile
3/4 cup Heavy cream
1/2 cup Grated pepper jack cheese & cheddar
Kosher salt and cracked black pepper to taste
Heat the vegetable oil in a large skillet over high heat. Add the diced poblano chile, red bell pepper, onion and garlic and sauté until just tender, about 5 minutes.
Lower the heat to medium and add the cavatappi, green chile, cream and cheese. Stir gently until the ingredients are thoroughly combined and the cheese is melted.
Season to taste with kosher salt and freshly cracked black pepper. Transfer to a medium bowl and bake to gratin.
Anthony Smith is Executive Chef at Eldorado Hotel & Spa.