Green Chili Macaroni and Cheese
Ingredients
- 8 oz uncooked elbow macaroni (2 cups)
- 2 slices white bread, coarsely torn
- 2 tbsp finely chopped fresh cilantro
- ½ tsp salt
- ¼ tsp dry mustard
- 2 tbsp unsalted butter or margarine
- ? cup finely chopped onion
- ½ - 1 tsp canned chipotle chile in adobo sauce
- 1 scallion (white and light green parts), finely chopped
- 2 tbsp all-purpose flour
- 1½ cups plain soy milk
- 5 oz jalapeno soy cheese, shredded (1½ cups )
- Coat 8-inch square baking dish with cooking spray; set aside.
- Preheat broiler.
- Bring medium saucepan of lightly salted water to a boil.
- Add macaroni; stir to prevent sticking.
- Cook until just tender, about 6 minutes.
- Drain well and set aside.
- Meanwhile, in food processor or blender, whirl bread to coarse crumbs.
- Transfer to small bowl.
- Stir in cilantro, salt and mustard and set aside.
- In large saucepan, melt butter over medium heat.
- Add onion, chipotle and scallion and cook, stirring often, until onion is tender, about 4 minutes.
- Stir in flour.
- Cook, stirring, until mixture is fragrant, 1 to 2 minutes.
- Stir in ¼ cup soy milk until no lumps remain.
- Stir in another ½ cup milk until smooth, then remaining ¾ cup milk.
- Increase heat to medium-high and cook, stirring, until mixture boils gently and thickens enough to leave a track on bottom of pot behind spoon, about 2 minutes.
- Stir in "cheese" just until melted.
- Stir in macaroni until coated.
- Transfer macaroni mixture to prepared baking dish and sprinkle with reserved crumbs.
- Broil just until top is browned, about 1½ minutes, watching carefully to prevent burning.
- Serve hot.
This article uses material from the "Green Chili Macaroni and Cheese" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
