|Title:||Green Chile Mac and Cheese *****|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
Sea salt and pepper
1 lb. whole wheat elbow macaroni
6 T unsalted Earth Balance or other clean margarine
1 small onion- chopped
2 jalapenos- seeded and finely chopped
1/2 c whole wheat pastry flour
4 c milk [soy, rice, nut or low-fat cow]- warmed
2 cans (4 oz.) chopped green chiles- drained
8 oz. sharp cheddar- shredded
8 oz. pepper jack- shredded
1 1/2 c crushed clean corn chips
|Directions:||1. Preheat oven to 375F; line a large baking sheet with foil. Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 8 minutes, or as label directs. Drain; rinse under cold water.
2. Melt margarine in a large skillet over medium-low heat. Add onion and jalapenos and saute until soft, about 10 minutes. Sprinkle flour on onion mixture and cook, stirring constantly, 3 minutes. Slowly whisk in milk. Raise heat to a simmer, stirring constantly. Cook for 2 minutes. Stir in chiles. Set aside 1/2 c of cheddar. Add remaining cheddar and all pepper jack to skillet and cook, stirring, until all cheese has melted. Season with salt and pepper.
3. Add pasta to skillet; stir. Mist a 9x13-inch baking dish with cooking spray and pour in pasta mixture.
4. In a bowl, combine corn chips with reserved 1/2 c cheddar; sprinkle over pasta. Place dish on lined baking sheet; bake until pasta mixture is bubbling and top is golden, 40 to 45 minutes. Let rest for 5 minutes; serve.