Several months ago, the husband and I went out to dinner to a very swanky steak house. One of the sides was Green Chile Mac and Cheese. Holy. Sweet. Mother. It was so good, I ignored my steak and just chowed on the cheesy goodness.
This is my attempt at something similar but not exact. If you don't like green chiles, just omit them and eat regular mac and cheese for dinner.
Green Chile Mac and Cheese
16 oz box of elbow macaroni
1 stick butter
1/2 c flour
1/3 c diced onion
3 cups milk
1 1/2 cups grated Muenster cheese
2 cups grated medium Cheddar cheese
1 cup grated Gruyere cheese
4 ounce can of roasted green chiles, diced
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground chipotle pepper
Bring 8 qts of water to a boil in a 10 qt pan. Once it is boiling, add 2 TSBP salt and the pasta. Stir to make sure it doesn't stick together. Once pasta has cooked to al dente, about 8 minutes, drain and set aside. In the same pan, melt the butter and add the onions, cooking for 3 minutes. Add the flour and whisk it together with the butter, cooking for 3 minutes, to make a roux. Add the milk, whisking flour mixture into the milk. Bring to a boil to thicken the sauce. Once it is thickened, remove pan from heat and add cheeses, seasonings and green chiles. Add the drained pasta back into the cheese sauce and stir to coast the pasta. At this point you can eat it as is, or if you like thicker mac and cheese, pour it into a greased 9X13 pan, baking it at 350 degrees for 25 minutes.