We love macaroni and cheese, but it wasn't until a few years ago that we came up with our own rendition of the dish. The best part? It can be on the table in fifteen minutes. Our version is made with elbow macaroni and packs in all of your favorite classic flavors at once. It's super creamy, and the green chiles add a nice kick that keeps things interesting.
Ingredients
2 cups elbow macaroni
Salt
2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons flour
1/4 pound (1 cup, packed) finely shredded jack cheese
1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
1 cup corn kernels
1 1/4 cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)
1 tablespoon lime juice
1 teaspoon salt
1/4 to 1/3 cup panko or other breadcrumbs
Preparations
In a medium pot, cook macaroni according to package directions. In a separate bowl, mix together cheeses and a little milk until smooth. Stir in remaining milk and green chile. Once macaroni is done cooking, drain it in a colander, but do not rinse it out. Quickly stir macaroni into cheese mixture (but do not overmix) and then pour into the prepared dish. Add additional shredded cheddar cheese to top if desired, and then bake uncovered for 20 minutes at 350 degrees F or until bubbly at the edges and golden brown on top.
