Green Chile Mac and Cheese

Oh, this is so good and comforting. I always think the flavor of green chiles is enhanced by a little chicken flavoring.

Ingredients:

16 ounces (1 one pound package) elbow macaroni noodles, cooked per package directions and drained

2 teaspoons olive oil

2-3 fresh Anaheim green chiles (about 1 cup), chopped (or one 7 ounce can chopped green chiles, drained)

½ cup chopped onion

1 egg

1 cup milk

1 cup half and half

2 teaspoons chicken base or no-chicken base for vegetarians (optional)

1 teaspoon salt

½ teaspoon pepper

4 ounces processed American cheese, chopped

2 cups shredded cheddar cheese

½ cups shredded Monterey jack cheese

1 ½ cups fresh bread crumbs

3 Tablespoons butter or margarine, melted

½ teaspoon salt

1 teaspoon dried parsley

  

Directions: Heat a large skillet to medium and add the oil. Sauté the green chiles and onion until just lightly golden (about 10 minutes) stirring often. Remove from heat and allow to cool.

Preheat oven to 350 degrees F. In a large bowl, whisk egg, milk, half and half, chicken base, salt and pepper. Add in the cheeses and the sautéed onions/chiles and stir. Add in the macaroni and stir once more. Toss into a 2.5 to 3 quart casserole dish that has been sprayed with cooking spray and placed on a baking sheet to catch any drips. In a microwave safe bowl or cup, melt the butter in the microwave (about 1 minute on 50 percent power) and toss in a small bowl with the fresh bread crumbs, parsley and salt. Top the macaroni with the bread crumbs. Bake, uncovered,  for 50 minutes until bubbly and golden.

Get creative on me: Don’t like one or more of the cheeses? Use whatever you wish! Want it hotter? Add some spicier chiles like jalapeno or Serrano. Need more seasoning, like garlic powder or salt? Shoot, yeah! Add more veggies, like zucchini. Replace the half and half with all milk if you want.