GREEN CHILE MACARONI AND CHEESE RECIPE RECIPES

Steps:

• Preheat oven to 375ºF; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.
• Melt butter in a large skillet over medium-low heat. Add onion and jalapeños and sauté until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to medium and slowly bring to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 cup of Cheddar. Add remaining Cheddar and all pepper Jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
• Add pasta to skillet; stir. Mist a 13-by-9-inch baking dish with cooking spray and pour in pasta mixture.
• In a bowl, combine corn chips with reserved 1/2 cup Cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.

Steps:

• Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, 7 to 9 minutes. Drain, transfer to a large bowl, and toss with the oil to keep macaroni from sticking.
• In a large saucepan melt butter over medium. Add shallot, onion, garlic, and jalapeno; cook, stirring, until softened, about 3 minutes. Stir in flour and cook until toasty. about 2 minutes.
• Slowly pour in warm milk, whisking constantly. Bring to a simmer and cook, stirring frequently, until sauce begins to thicken, 3 to 5 minutes. Add the cheeses in two additions and stir until melted. The sauce will start to thicken to the consistency of queso.
• Remove pan from heat and stir in green chiles, oregano, a pinch of salt, and some freshly ground black pepper. Add macaroni and stir until well coated. Serve immediately. Serves 8.