Ingredients
The following ingredients have 5 Servings
- 1 pound tube macaroni
- Salt
- 1 stick butter
- 1 white or yellow onion
- finely chopped or grated
- 4 cloves garlic
- grated or finely chopped
- White pepper or fine ground black pepper
- 1 teaspoon ground cumin
- or ⅓ palmful
- 1 teaspoon ground coriander
- or ⅓ palmful
- 1 ½ teaspoons fresh oregano leaves
- or ½ palmful
- 4 tablespoons flour
- 3 cups whole milk
- 3 cups shredded cheeses
- Monterey Jack and sharp white cheddar combined
- 1 pound roasted New Mexican green chiles
- chopped (or 6 large roasted poblano chile peppers
- peeled and chopped)
- 1 ½ cups large homemade breadcrumbs or crumbled cornbread
Instruction
- Preheat oven to 425˚F with rack at center
- Cook pasta in large pot of boiling, salted water 5 minutes, drain, cold shock and drain again
- While water comes to a boil melt 5 tablespoons butter in large cast-iron skillet over medium to medium-high heat
- Add onions and garlic and season with salt and pepper, cumin, coriander, and oregano and soften 3 to 4 minutes, add ½ cup water and let it absorb fully
- Add flour and stir to coat and cook the flour with the onions for a minute, whisk in the milk and thicken sauce to coat a spoon, add in cheeses to melt and then fold in the chile peppers
- Toss pasta with sauce and melt remaining 3 tablespoons butter, toss with breadcrumbs or corn bread crumbles, top the skillet and bake to brown and bubbly
