We just threw a huge New York Wine and Food Festival bash hosted by impossibly masculine celebrity chef Robert Irvine called Barbecue & the Blues. 16 NYC restaurants gave us their takes on BBQ, including Mexicue, who slayed the crowd with their Green Chili Mac & Cheese. Because we know you totally dominate your kitchen/kitchenette, we snagged the recipe for you.
2 tbsp unsalted butter
2 tbsp unsalted flour
1 cup milk
1/2 cup heavy cream
1 cup salsa verde
1/3 cup roasted poblano pepper, chopped
8 oz cheddar cheese
8 oz monterey jack cheese
1/4 tsp ground pepper
Kosher salt to taste
1 lb elbow macaroni, cooked al dente
1. Pre-heat oven to 425 degrees.
2. In a medium-sized pot over medium heat, add milk, cream and salsa verde and bring to a simmer.
3. In a nonstick pan over medium heat, melt the butter. Slowly add the flour and stir with a wooden spoon to create a roux. Cook for approximately 5mins, stirring constantly.
4. Pour the contents of the pot into the roux and combine with a whisk. Gently simmer to thicken for 10-15mins. Frequently stir with a wooden spoon to prevent bottom from burning.
5. Stir in the poblanos and cheeses. Add the pepper and salt. Add the macaroni, and stir until it is well combined.
6. Place the pot into the oven and bake until the top is nicely browned and the sides are bubbling.
7. Remove from the oven and let it cool for a few minutes before serving.