Wednesday, June 3, 2009

TexMex Mac & Cheese

Not your granny's mac & cheese. And oh so easy.

4-6 poblano chiles-blackened under the broiler, cooled, skin, seeds & mebranes removed

6 sm white corn tortillas

1 cup fresh cilantro

1 cup 1/2 & 1/2

1 cup milk

3 lg eggs

elbow macaroni-cooked al dente

shredded Monterey Jack Cheese, sharp Cheddar, Spicy Jack-whatever you've got on hand and plenty of it to make the mac & cheese gooey

Rough cut the chiles and tortillas. Put in a blender with the cilantro & finely chop.

In a lg bowl, whisk together 1/2 & 1/2, milk, eggs, salt & pepper. Add in the chile/tortilla mixture. Mix. Add in the elbow macaroni & most of the cheese. Stir. Pour into a baking dish rubbed down with butter. Don't be stingy-you don't want it to stick. cover with remaining cheese. Bake in a 350 oven until it is bubbling, 40 minutes or so. If you can resist, let it sit for a few minutes when it is done, otherwise, dig in!

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