Page 221 - C:\Users\ralph\Documents\Flip Book\

Gas grill boys

Green Chili Mac

Ingredients

1 lb elbow macaroni 1 ½ cup heavy cream
½ tsp kosher salt 1 Tomatillo (peeled)
1 medium diced yellow onion 4 green onions w/tops
½ tsp black pepper
¾ cup diced Poblano or green chilies
1 ½ cup Poblano or green chili puree
¾ cup red bell peppers
3 cups pepper jack cheese or
2 tbsp minced garlic
2 cups bread crumbs

Lagniappe

Precook the macaroni until it is al dente (firm)

Puree 2 cups green chilies with the tomatillo and set aside.

Dice the yellow onions, green peppers, and red bell peppers in
medium size pieces, sauté with 2 tbsp minced garlic and 6 tbsp butter.

When the onions begin to soften, stir in the flour and cook without browning
for 2 minutes. Stir in the cream and reduce it for 5 min, add the green chili
puree and reduce for another 5 minutes.

Mix the pasta, cheese and cream sauce together in a baking dish.
Combine it with 6 tbsp melted butter, 2 tbsp minced garlic and the salt and
pepper to taste. Sprinkle the bread crumb topping over the macaroni.

Bake at 350 for 30-40 minutes, top with the green onion tops when done.

NOTE: I like this dish with roasted, peeled Poblano chilies, If you like hotter
peppers use roasted, peeled Anaheim chilies. If you cannot find roasted
chilies, canned green chilies work great. If you prefer a sharper cheese
flavor add some cheddar to the cheese mixture

221