Green Chile Macaroni

This dish is served with Roaring Fork’s Grilled Duck Breasts with Green Chile Macaroni, but since Robert cooks the macaroni in individual ramekins, it could easily be served by itself as a lunch course with a salad.

Robert advises, when using poblano (or any chile), tasting a piece of each one of them, since they vary greatly in heat, even from the same field.

You will need 4 individual ramekins 3 inches deep and 2 to 3 inches in diameter, or use one larger casserole.

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Ingredients

  • ¼ cup olive oil
  • ½ cups seeded, finely chopped fresh poblano pepper
  • 1 tablespoon finely chopped garlic
  • 1 cup heavy cream
  • ½ cup grated pepperjack cheese
  • salt and freshly ground pepper
  • 3 cups cooked macaroni, tossed in olive oil when drained
  • ½ cup grated dry Jack cheese

Method

Preheat the oven to 375°F.

Heat the olive oil in a large sauté pan over medium heat. Add the poblano, reduce the heat to low, and cook for 2 minutes. Add the garlic, stir, and cook until the chile is soft. Then add ¾ cup of the cream. Cook for another 3 minutes. Mix in the pepperjack cheese. As soon as the cheese melts, stir in the cooked macaroni. Season with salt and pepper to taste.

Spoon the macaroni into 4 individual ramekins. Cover the tops with the dry Jack cheese. Bake in the oven for 15 minutes, or until the dish is heated through and bubbling and the cheese is golden and crusty on top.

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