Tex-Mex Macaroni & Cheese with Green Chiles

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


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

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


Best Wine Deals

See More Deals

Snooth Media Network