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Roaring Fork’s

Famous Green Chili Mac

Ingredients

1 lb macaroni style pasta (very al-dente) CHILE CREAM SAUCE
th
1/4 cup diced Poblano Chiles
th
1/4 cup diced red or yellow bell pepper 2 cups heavy cream
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1/4 cup diced red onion 2-3 cups roasted Anaheim or green chilies
¼ cup flour 1 tomatillo (chopped)
1 tbsp minced garlic 2 tbsp minced garlic
½ cup sweet corn 3 green onion tops (chopped))
2-3 cups Chile Cream sauce
½ cup grated Pepper Jack Heat the cream and simmer the chilies,
½ cup extra sharp white cheddar tomatillo and garlic, for 2-3 minutes. Purify the
½ cup queso asadero mixture in a food processor. Add the green
½ cup parmesan onion tops and adjust the salt & pepper
Kosher salt and black pepper to taste

Lagniappe

Bring the pasta to a boil and cook till very al dente, toss with all the cheeses and set
aside

In a medium sauce pan, sauté the onions till they begin to soften. Add the peppers
and sweet corn and stir just enough to coat them in the butter. Stir in the flour and
cook about two minutes (do not brown). Add the green chile crema and bring
everything to a simmer for a couple of minutes.

Pour the mixture over the pasta, toss lightly, sprinkle on some seasoned bread
crumbs and bake at 350 for 30-45 minutes

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