Green Chile Mac & Cheese

13 ingredients
1 steps

Ingredients

  • 6 cups al dente pasta such as macaroni, penne, or gemelli (approx 1/2 lb to 2/3 lb)
  • 3 Poblanos chiles
  • 1 Anaheim chile
  • 1/3 cups + 1 Tbs cream
  • 2 cups shredded Gruyere
  • 2 cups shredded Beecher's Flagship cheese ( or another cheese such as Dubliner, etc.)
  • 1.5 cups chopped ham
  • 3/4 cup chopped bacon
  • 2 large shallots diced
  • 1 Tbs butter
  • 1/3 cup vegetable stock
  • 1 Tbs of brown sugar
  • chopped parsley for garnish

Directions

  1. 1
    {"0":"Preparation:","1":"Roast the peppers until blackened. Place peppers in a bag and leave sealed to steam. Put butter in skillet and then add shallots. Cook shallots until slightly caramelized and set aside. After chiles have cooled to lukewarm or cooler, remove skins. Turn on oven to 450 F. Dice one of the Poblanos & the Anaheim and set aside. Roughly chop the other two Poblanos and put in a blender. Add the vegetable stock and brown sugar to the blender and puree.","3":"Using a mixing bowl, combine all ingredients except for a 1\/4 cup of each cheese. Season with salt and pepper to taste.Once combined, put into lightly buttered cast iron pan. Top ingredients with remaining cheese. Put pan on stove top on medium-high. Cook for about 5 minutes until the bottom forms a crust. Place in oven for about 15 minutes or until the top forms a nice golden brown crust. Remove from oven and let rest for 5-10 minutes. Garnish with parsley."}

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