Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas-Style by Laura Samuel Meyn

Author:Laura Samuel Meyn [Meyn, Laura Samuel]
Language: eng
Format: epub
ISBN: 9780762456017
Publisher: Running Press
Published: 2015-05-11T22:00:00+00:00

Makes 4 to 6 servings

8 ounces elbow macaroni noodles (ridged if you can find them)

2 tablespoons unsalted butter

2 tablespoons unbleached all-purpose flour

1½ cups whole milk or half-and-half

½ cup chopped freshly roasted green chiles, or 1 (4-ounce) can chopped green chiles

10 ounces mixed cheeses (I use sharp white Cheddar and Monterey Jack), grated (about 4 cups total)

Sea salt and freshly ground black pepper

Cook the pasta in a large, heavy pot of boiling salted water until tender but slightly on the al dente side. Drain in a colander; set aside.

In the same large, heavy pot used for the pasta, melt the butter over medium heat. Whisk in the flour and cook until the roux is bubbling (it should be light in color), about 2 minutes. Add the milk, whisking constantly. Increase the heat to medium-high and whisk until the sauce thickens and just begins to bubble around the edges.

Whisk in the chiles and cook until heated through and the mixture just begins to bubble again. Remove from the heat. If you’re planning to broil or bake the macaroni and cheese, set aside ½ cup of the cheese. Add the remaining cheese to the sauce, a handful at a time, whisking until melted. Add the pasta and stir to coat. Season to taste with salt and pepper. Serve immediately if you don’t plan to broil or bake it.

If broiling, arrange the oven rack in the middle of the oven and preheat the broiler. Transfer the macaroni and cheese to 2-quart ceramic baking dish. Sprinkle with the reserved ½ cup of cheese, and broil until the cheese melts and just begins to brown in spots, 2 to 3 minutes (alternatively, bake it at 350°F until the cheese melts and the sauce is bubbling, about 25 minutes). Serve warm.

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