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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Green Chile Mac & Cheese   
    Categories: Pasta, Chilies, Cheese, Vegetables, Dairy   
         Yield: 5 Servings   
       
         2 c  Elbow macaroni   
              Salt   
     1 1/2 c  Whole milk   
         2 tb Unsalted butter   
         2 tb Flour   
       1/4 lb Fine shredded jack cheese*   
       1/4 lb Fine shredded sharp Cheddar*   
       2/3 c  Corn niblets; defrosted if   
              - frozed   
     1 1/4 c  Chopped roasted, seeded   
              - green chilies **   
              +=OR=+   
         8 oz (2 cans) chopped green   
              - chilies   
         2 ts Lime juice   
       1/4 c  (to 1/3 c) panko   
       
     * 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 (a tablespoon   
     of salt for every 2 quarts 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.   
        
     Yield: Serves 4-6.   
        
     From: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Kitchen   
       
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