Green Chile Mac and Cheese

1. 1
   prep

   Preheat oven and prep ingredients.

   1.Preheat oven to 375°F (190°C).

   2.Shred both cheeses and set aside in a bowl.

   3.Dice the roasted green chiles and mince the garlic.
2. 2
   boil · ~8 min

   Cook the macaroni.

   1.Bring a large pot of water to a rolling boil.

   2.Add 1 tsp salt and the elbow macaroni.

   3.Cook 1 minute less than package directions for al dente (about 7-8 minutes).

   4.Drain well and set aside.

   TIPUnder-cooking the pasta slightly prevents it from getting mushy during baking.
3. 3
   saute · ~8 min

   Build the cheese sauce base.

   1.Melt butter in a medium saucepan over medium heat.

   2.Whisk in the flour to form a roux. Cook 1 minute until bubbly and pale golden.

   3.Slowly pour in warm milk while whisking constantly to prevent lumps.

   4.Add minced garlic, cumin, black pepper, and 0.25 tsp salt.

   5.Simmer, whisking often, until sauce thickens enough to coat the back of a spoon (4-5 minutes).

   TIPWarm the milk before adding — cold milk makes a lumpy sauce.
4. 4
   mix · ~3 min

   Melt the cheese into the sauce.

   1.Reduce heat to low.

   2.Gradually stir in 150 g of the cheddar and 75 g of the Monterey Jack.

   3.Whisk until completely smooth and melted.

   4.Fold in the diced green chiles.

   TIPKeep heat low when adding cheese — high heat makes it grainy.
5. 5
   mix · ~1 min

   Combine pasta and sauce.

   1.Add the drained macaroni to the cheese sauce.

   2.Stir until every piece is evenly coated.
6. 6
   assemble · ~2 min

   Assemble and top the mac and cheese.

   1.Transfer the macaroni mixture into a 2-quart baking dish.

   2.Spread evenly with a spatula.

   3.Top with the remaining cheddar and Monterey Jack.
7. 7
   bake · ~20 min

   Bake until golden and bubbly.

   Place the dish in the preheated oven and bake for 20 minutes, until the top is golden and the sauce bubbles around the edges.

   TIPFor an extra-crispy top, switch to broil for the last 2 minutes — watch closely so it doesn't burn.
8. 8
   rest · ~5 min

   Rest before serving.

   Remove from oven and let the dish rest for 5 minutes so the sauce can set slightly.

9. 9
   garnish

   Garnish with cilantro and serve hot.

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