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In a word incredible. I have made many recipes and this is OUTSTANDING!!
I’m so glad you like it Charles!
Great balance of yummy flavor. A keeper!
Great idea to add the green chilies to Mac and cheese. I used the Sandi chili from a local farm In Albuquerque. And froze a full bushel when they were in season. These Have a great flavor, but a hot heat green chili…not an extra hot chili…just hot. Make sure all seeds are removed and skin is removed. I omitted the corn. I also used the Italian Cavatappi pasta and maybe about a half cup or more then recipe calls for. Nothing else was changed. I did discover the spiciness of the dish does increase in heat the next day.
Awesome! My boyfriend’s mac always comes out too dry so I wanted something to blow his out of the water. This delivered! I did 2 T cornstarch:1 T flour to assist with the creaminess. Equal Colby jack to Mexican melting cheese. Half green chile with half poblano plus some other unidentified pepper from farmers mkt (a wee too spicy). Added bacon and tomato and then breadcrumbs for the last 10 minutes. Avo and Brussels sprouts on side. Will make again but without that mystery pepper. Thx for recipe!
Elise, I’m serving this tomorrow but won’t be able to cook it right before. Does it work to do everything up to the point of baking, then pop it into the fridge and bake later? Thanks!
Hi Annette, Sure! That should be no problem.
Thank you! It was delicious!
Does anyone know if this can be done in a crock pot? I was hoping to take this to a banquet so it would need to stay warm for at least and hour. Would I just need to leave the Panko off?
Needed a last minute fast dinner -Just improvised with a bit of store bought jalapeño cheese ball and nacho cheese sauce. Needed more heat so added 2 cans of diced green chilies. About to pull out of the oven. Smells incredible!!! Might try it with chopped or shredded chicken as a casserole.
I find that roasting and adding a few tomatillos (or a mild salsa verde) cuts the cloying cheese nicely. I’m also adding some fresnos with the poblanos and anaheims for a touch of heat. cilantro and avocado are nice accompaniments.
Loved this recipe! It strongly suggests using fresh roasted peppers, and I couldn’t agree more. Using an open gas burner, this probably added about 10-15 minutes on to the cook time but it had such a great smokey flavor, and the roasting was way easier than I expected. We also oven roasted some brussels sprouts and broccoli and tossed them into the pasta at the same time as the roasted peppers, which was delicious. I also found that this needed a pinch of salt, but that can always be added after the fact.
I made it and it is delicious! Do pay attention to keeping the macaroni el dente .the sauce is delicious.
A much easier way to turn up the heat is to gently wave some Scotch Bonnet peppers through the milk while it heats. No seeds. Be careful. Wash your hands carefully after cutting a few large, easily retrievable shreds of a Scotch Bonnet. Use a fork and a small paring knife. Drop these SB Shreds in the milk while it heats. Fish them out before making the sauce. Alternatively, just add several extra jolts of Tabasco to the sauce.
Looks sooooooooo good. Say I DO want the heat of jalapenos, would I just throw a couple of seeded ones in there. What do you think? We also don’t seem to have access to many varieties of peppers up here in ol’ Northern Canada. I never seem to find anything but jalapenos and the usual bell.
Sure, a great way to turn up the heat is to include the seeds!
Well, I had great plans for the leftovers, but, no. In our experience, served 3, then pot empty. Good thing husband was out of town. Excellent as it is, though some among us can never resist adding hot sauce.
So glad you liked it!
I feel a few notches warmer just looking at this recipe! I love chilies with cheese. I tend to use chipotle with cauliflower cheese…magic. I hope that you’ll take a look at some of my recipes too. Xx
My boyfriend is a cheese loving Wisconsin guy with an equal love of chili peppers. This had him bouncing up and down (literally) saying yummy over and over. Great recipe! Will definitely make it again.
This was pretty good. My grocer was picked clean on chilis so I was only able to get three anaheims. They were enough to give a nice flavor, but I really wish I could have gotten more. I’m not sure what I did wrong the first time I made the sauce, but I needed to add a lot more milk to get it to a consistency where I could add the pasta. Still good though!
I used the sauce again tonight and had zero problems the way the recipe is written. Instead of the chilis, I used bacon and broccoli tonight as I needed to use ’em or toss ’em. Can’t wait to dig in.
Made this for dinner tonight and we all (hubby and 5 1/2 yr old included) loved it. Followed the recipe to the letter other than using 2% milk in lieu of non-fat but the sauce was just as rich and creamy. Thanks for giving me a reason to use those Hatch chile’s that I roasted and froze a month or so ago!
So delicious! I added onions and smothered the finished product with some sour cream, and I’m so making this over and over and over. Thanks!
Minced onions, properly browned in a little butter — especially shallots or Vidalia onions — can be very good indeed. No need to go light, though they do change the nature of the beast a bit.
I have made this without the corn and lime juice but with a healthy dose of goat cheese. The goat cheese and chiles go together beautifully!
This looks amazing, but I was hoping to know the weight of 2 cups of elbow macaroni. Is this simply a pound of dry pasta? Thanks for any advice.
It’s about 1/2 pound of dry pasta.