Tex-Mex Macaroni & Cheese with Green Chiles

Tex-Mex Macaroni & Cheese with Green Chiles
Photo by Scott Phillips


  • 8 oz. dried elbow macaroni
  • 1 cup fresh cilantro leaves
  • Olive oil for the chiles
  • 8 oz. Monterey Jack, grated
  • 2 cups half-and-half
  • 1 lb. poblano chiles (4 to 6 chiles)
  • 6 white corn tortillas (5-½ inches in diameter)
  • + 4 more ingredients
    • Kosher salt and freshly ground black pepper
    • 3 large eggs
    • Softened unsalted butter for the baking dish
    • 8 oz. sharp Cheddar, grated

Put a pot of water on to boil. Butter a shallow 2- to 3-quart baking dish. Heat the broiler on high. Rub the poblanos lightly with olive oil and broil them as close to the element as possible on a baking sheet lined with foil, turning as needed, until the skins are blackened all over. Transfer t...

View full recipe at Fine Cooking


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