Mac and cheese is one of my favorite things to eat, I’m pretty sure anyone in my family will tell you that. There’s just something about two of my favorite things, pasta and cheese, mixed together like that…it makes my mouth water just thinking about it. It doesn’t matter if we are at a 5 star restaurant or a dive bar, if there is mac and cheese on the menu, I want it.
There’s a specific mac and cheese that they have at the Alamo Drafthouse here in Texas called green chile mac and cheese. It is to die for. They took it off the menu for a short time a while back and I wrote an email to the owners because it is the only reason I spend the extra money to go to the Alamo Drafthouse. (I’m pretty sure that this only happens to me, but if I like something at a restaurant they end up taking it off the menu. I don’t know if I have weird taste in food or what, but it’s true. That’s besides the point though….) I guess I wasn’t the only upset customer because they ended up bringing it back to the menu, which made me SO happy!
Well, this mac and cheese, it’s great and all…but it’s not worth seeing a movie I don’t want to see in order to get, so I decided that since I found the best mac and cheese recipe ever I would make the green chile mac and cheese with it. It was delish! Absolutely great….dare I say BETTER than the Alamo Drafthouse’s? I think I dare to say it. You have to give it a try…and if it’s not fantastic then you are doing something wrong!!
- 1/2 cup flour
- 3 cups milk
- 1/2 stick of butter
- 2 cups of shredded sharp cheddar
- 1/2 cup of shredded romano cheese
- 1 can diced green chiles
- Crushed Red Pepper
- salt & pepper to taste
- First, get a pot of water boiling for your noodles and put them in there.
- Put the 3 cups of milk into your saucepan on high until it boils. Once it is boiling remove it from the heat.
- Melt your butter in a saucepan.
- Take butter away from heat and whisk your flour into the melted butter until it is a creamy brown color.
- Take your hot milk and whisk it into the butter and flour concoction.
- Turn your heat back on and cook the sauce until it is thick.
- Once the sauce is thick and creamy start to stir in your shredded cheeses.
- Once all the cheese is melted you have what we call the “mac sauce”- you can add salt and pepper here if you would like.
- Add your noodles to the mac sauce and mix it up.
- Open your can on diced green chiles and drain the liquid from it.
- Stir those babies in to your mac and cheese.
- Add some crushed red pepper for a little bit more heat.
- Put your mac and cheese in to a oven safe casserole dish and bake for about 20 minutes at 400 degrees.
You have no idea how happy I was eating this. I probably looked like a 5 year old eating a giant piece of chocolate cake on her birthday…..<sigh> it’s the little things in life! Enjoy everyone! I will see you all back here tomorrow for Fit Friday! You know, to work off all of the calories from the mac and cheese!