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Green Chile Mac and Cheese
Instructions
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In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and add 2 tablespoons of salt. Stir to dissolve and add the pasta. Cook the pasta to al dente, stirring frequently and taking care not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
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In the same pot used for the pasta, add the cream and ½ cup of milk over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining ¼ cup of milk with the flour, garlic powder, onion powder, and cayenne pepper. Whisk until smooth.
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When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
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Stir in the mustard and green chile. Add the shredded cheese, a handful at a time, stirring to melt. Remove from the heat once all the cheese has melted. Stir in the salt and pepper.
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Return the pasta to the pot with the cheese sauce and stir to coat. Taste and add salt, only if needed.
Notes
Note: You can simplify this recipe by replacing the milk with additional heavy cream (for a total of 1 ½ cups heavy cream), and then skip the flour. Just warm the cream and spices to steaming and add the cheese as directed in the recipe.
Gluten Free: This green chile mac and cheese recipe CAN be made gluten-free by substituting brown rice flour and GF pasta. It is super tasty that way, but to be totally honest, it is not quite as creamy as the traditional recipe. GF pasta and flours simply are not equal in this case.
