Green Chile Mac and Cheese

Instructions

1. 1

   Preheat oven and cook pasta. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Bring a large pot of water to a boil, add 1 tsp of salt, and cook the elbow macaroni according to package directions until just al dente (about 8 minutes). Drain the pasta well and set it aside.

2. 2

   Make the roux and béchamel sauce. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (roux). Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue cooking for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

3. 3

   Create the cheese sauce. Remove the pot from the heat. Add the shredded sharp cheddar and pepper jack cheese to the sauce, stirring until completely melted and smooth. Stir in the drained green chiles, garlic powder, onion powder, smoked paprika, 0.5 tsp salt, and black pepper.

4. 4

   Combine and assemble. Add the cooked macaroni to the cheese sauce and stir gently until all the pasta is evenly coated. Pour the mixture into the prepared baking dish and spread it into an even layer.

5. 5

   Prepare and add the topping. In a small bowl, melt the remaining 2 tablespoons of butter. Add the panko breadcrumbs and grated parmesan cheese, tossing until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the mac and cheese.

6. 6

   Bake until golden. Place the dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbling and the topping is golden brown and crisp.

7. 7

   Rest and serve. Carefully remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and thicken slightly.