Green Chile Macaroni and Cheese

 

Hello my fellow chile lovers!  We are changing it up and making the classic mac & cheese with some delicious chopped green chile.  The combination of the creamy cheese with green chile makes this dish a hit with the family.  If you want to make sure the kids eat it, make sure to get "mild" green chile.  Let me know what you think, and if you want to experience more of these "fusion" dishes.  Make sure to tag me on Instagram if you make this yummy dish! https://www.instagram.com/redorgreen10/

Green Chile Macaroni & Cheese • 2 cups elbow macaroni uncooked Cheese Sauce: • 2 tbs butter • 2 tbs all-purpose flour • ½ tsp salt • ¼ tsp garlic powder • 1 cup whole milk • ¼ cup greek yogurt • 2 cups shredded cheddar cheese • 1 cup chopped New Mexican green chile Instructions 1. Cook elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside. Cheese sauce: 1. In a medium saucepan over medium heat, melt the butter. 2. Add flour mixture and cook for 1 minute. 3. Add 1 cup milk and whisk until the mixture is smooth. 4. Add Greek yogurt and stir until fully combined. 5. Cook on medium-high heat until the mixture thickens (about 3-5 minutes). Do not let it boil. 6. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Stir until cheese is melted and mixture is smooth. 7. Add green chile and stir to combine. 8. Add cooked pasta to the pot of cheese sauce and stir until the sauce completely covers the noodles. 9. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm and enjoy! Store in the refrigerator for up to a week, or freeze in portion-sized containers for up to a month.