- 2 large Anaheim chile peppers, stems removed
- 2 tablespoons extra-virgin olive oil (optional)
- 1 cup heavy whipping cream
- 1/4 cup butter
- 1 (8 ounce) package shredded pepper Jack cheese
- 1 (4 ounce) package grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded Mexican cheese blend
- 1 pinch salt and ground white pepper to taste
- 1 cup elbow macaroni
- 1/2 sleeve buttery round crackers (such as Ritz®), crushed
- Preheat oven to 350 degrees F (175 degrees C).
- Place Anaheim peppers in a blender and blend, adding olive oil as needed to create a smooth paste.
- Heat cream in a pot over medium heat; stir in butter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring constantly, until cheeses are melted and sauce is smooth, 5 to 10 minutes. Season with salt and white pepper.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Stir cheese sauce into elbow macaroni; transfer to a casserole dish and top with crushed crackers.
- Bake in the preheated oven until topping is browned and cheese is bubbling, 20 to 25 minutes.
03/28/2018
recipepes.com
Green Mac and Cheese, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
