This is a tex-mex style mac and cheese- but with a unique twist of lots of flavor from lime, tomatillos and jalapeños. One of our favorites! Suiza, if you were wondering- because of the Swiss cheese.
1lb cavatappi or other short pasta
1 lb tomatillos- husked, rinsed and halved- or 1 large can of tomatillos
1 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, grated or minced
2 jalapeños, seeded and chopped
2 tsp honey
1 tsp cumin
Juice of 1 lime
3 tbsp butter
3 tbsp flour
2 cups whole milk
1 cup vegetable or chicken broth
1 cup shredded Swiss cheese
1 cup shredded Monterey jack cheese
salt and pepper
2 cups tortilla chips
1 cup shredded pepper jack cheese
1 cup sour cream, optional
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot. While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the onion, garlic and jalapeños and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the lime juice. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and broth; You may want to slightly warm the broth and milk in the microwave first- season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and Monterey jack cheeses. Preheat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9-by-13-inch baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with sour cream, if using.
Recipe Borrowed From: Rachael Ray
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