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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Wednesday, March 20, 2013

Green Chili Mac & Cheese

This was a quick and easy dinner. Not the healthiest thing I’ve ever made but it sure was tasty!
Matt is not the world’s biggest fan of homemade macaroni and cheese. I can see his point; it can be clumpy, stringy and dry when baked. This is the first time I’ve tried making it with evaporated milk and it was super creamy and delicious. Definitely a winner. 

Adapted from a recipe on Serious Eats, you can add/subtract just about anything to this to suit your tastes. The original recipe called for chicken but I made it without and added some Rotel (diced, spiced tomatoes) and corn. 
Here’s what you need:

2 teaspoons cornstarch
1 (12-ounce) can evaporated milk
2 eggs
Kosher salt
½  pound dry macaroni
1 cup frozen corn
3 tablespoons butter
4 ounces grated cheddar
8 ounces grated Monterey Jack cheese
1 fresh jalapeno pepper or a small can chopped green chilies
1 cup homemade or store-bought salsa verde
½ cup Rotel or diced tomatoes
1/2 cup chopped fresh cilantro leaves
6 green onions, thinly sliced

I’d normally use whole wheat macaroni but I had this funky mixed pasta that worked really well.

Boil a pot of water and salt it well. Cook the macaroni according to package directions, adding the corn for the last 2-3 minutes of cooking. Drain and return to the pot.

Meanwhile mix the cornstarch with the eggs.

I used 2% evaporated milk but you can also get skim and full fat.

Add the evaporated milk to the eggs and whisk well. 

To the drained pasta, add the butter and mix well, then add the milk mixture and the grated cheese.

Then mix in the tomatoes and jalapenos.

And the salsa verde, cilantro and green onions.

Mix together well and serve. It’s that easy. 

Creamy, delicious and a little spicy. Grating the cheese is the hardest part, the rest can be thrown together while the pasta water boils making a quick, easy meal.

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