Nick and I attended the Scottsdale Culinary Festival back in April, and I must say, some of the dishes we sampled were quite tasty. One thing that Nick and I both enjoyed was the Macaroni and Cheese with Green Chilies served up by the Zulu Caffe.
That small sample left such a savory taste in my mouth that I felt compelled to make my own version of their mac and cheese. This recipe is really tasty and highly addictive – you have been warned.
Green Chile Mac (GF)
- 8 ounces gluten-free penne/macaroni
- 4 tablespoons butter
- 4 tablespoons gluten-free flour
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups milk
- 1/2 cup green jalapeno salsa
- 1 can (4 ounces) mild chopped green chile peppers
- 2 to 3 tablespoons finely chopped jalapeno peppers, canned or fresh, optional
- 8 ounces sharp Cheddar cheese, about 2 cups
- salt and black pepper, to taste
- 3 to 4 tablespoons chopped cilantro, optional
- 2 tablespoons butter
- Heat oven to 350°. Grease a 2-quart baking dish.
- Cook macaroni in boiling salted water following package directions. Drain and rinse well.
- In a saucepan over medium heat, melt the 4 tablespoons of butter. Stir in flour and pepper until well blended and bubbly. Gradually add the milk, stirring constantly. Cook, stirring constantly, until thickened. Stir in salsa, chile peppers, and cheese. Cook, stirring, until cheese is melted. Taste and add salt, as needed. Combine with the drained macaroni; stir in cilantro, if using. Spoon into the prepared baking dish.
- Combine 2 tablespoons melted butter with the bread crumbs and sprinkle over the macaroni and cheese. Sprinkle lightly with paprika.
- Bake for 25 minutes, or until lightly browned and bubbly.