MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Green Chile Mac & Cheese
Categories: Pasta, Chilies, Cheese, Vegetables, Dairy
     Yield: 4 Servings

     2 c  Elbow macaroni
          Salt
 1 1/2 c  Whole milk
     2 tb Unsalted butter
     2 tb Flour
   1/4 lb Jack cheese; fine shredded *
   1/4 lb Sharp Cheddar; fine shredded *
   2/3 c  Corn niblets; defrosted if
          - frozen
 1 1/4 c  Chopped roasted, seeded
          - green chilies -OR- **
     8 oz Chopped green chilies
          - (2 cans)
     2 ts Lime juice
   1/4 c  Panko; up to 1/3 c

 * Some markets sell a "Mexican blend" of shredded cheese; feel free
   to use this cheese blend in this recipe.

 ** If you are roasting your own chilies (highly recommended), start
    with about 5-6 large green chilies: Hatch, Anaheims, or
    poblanos, or a mixture and char them over a gas stove, under a
    broiler (roast until one side has blackened, then flip to
    blacken the other side), or on a grill. Place in a covered bowl
    to steam, then peel off the charred skin. Remove and discard the
    seeds and stems.

 Bring a large pot of salted water to a boil (1 tb of salt for every
 2 qt of water). Add the macaroni pasta. Return to a rolling boil,
 and boil, uncovered, for about 2 minutes less than the cooking time
 given on the pasta box instructions. The pasta should be mostly
 cooked, but still a little too firm to eat; it will complete its
 cooking in the oven. When the pasta is ready, drain it into a
 colander and run cold water over it to stop the cooking.

 Set the oven @ 400 F/205 C.

 Heat the milk in a small pot until it is steaming. Keep it warm
 while you continue with the dish.

 In an ovenproof pot such as a casserole or Dutch oven, heat the
 butter over medium heat. When the butter is melted and bubbly, stir
 in the flour to make a roux. Cook this, stirring often, for about
 2 minutes. You don't want the roux to brown. Add the hot milk to
 the roux, a little at a time, stirring constantly so that lumps do
 not form. Whisk until smooth.

 Stir in the cheeses third at a time, stirring to incorporate after
 each addition.

 Add the macaroni, chilies, corn and lime juice and stir until well
 combined.

 Top the mac and cheese with panko or breadcrumbs. Bake uncovered
 for 25 to 30 minutes at 400 F/205 C, or until the breadcrumbs are
 lightly browned. Remove from oven and let cool for 10 minutes
 before serving.

 Recipe FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Kitchen

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