As you can see I’ve survived the weekend and did not go into a sugar coma from the intoxicating amount of fun-sized candy bars I ate. It might have been enough to increase my chances of diabetes in the future but I’m hoping for the best.
How was your Halloween and then Dia de los Muertos? Ours was fun, then bittersweet, then fun again….ahhh the roller coaster that is life.
I made the poor children wear their snow suits and snow boots under their Halloween costumes because it was somewhere in the vicinity of 30°F that night. They were champs about it and only complained slightly—The Professor on the other hand……….let’s just stay we didn’t visit too many houses, but they had fun and I—I mean they got lots of chocolate (see above).
I’m kinda pooped from all the festivities and feel like some good cheesy carbs are kind of the answer, don’t you? Mondays are rough, and carbs make everything better so let’s look forward to spicy mac and cheese at the end of our day, never hurts.
Here’s wishing everyone a great week and stay tuned because now that its November I can freely bombard you with Thanksgiving options. Consider yourselves warned.
Green Chile Mac + Cheese with Chive Breadcrumbs
Creamy Green Chile Mac + Cheese is topped with crunchy chive breadcrumbs making for the perfect combo of silky, spicy baked macaroni and a crumbly top.
- 4 tablespoons unsalted butter, divided, plus extra for greasing the pan
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 ounces (about 1/4 cup) cream cheese
- 8 ounces (about 2 1/2 cups grated) chihuahua cheese or white cheddar
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon kosher salt
- 1 teaspoon dried ground mustard
- 1/2 teaspoon onion powder
- 1 pound short pasta, such as macaroni, orecchiette, or penne
- 1 1/2 cups fresh breadcrumbs
- 1/3 cup chopped chives
- Heat oven to 375°F and grease a 9 x 13-inch baking dish.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and continue whisking for 1 minute.
- Slowly add the milk, whisking continuously, until all milk has been added. Bring to a simmer and add half the cheese. Stir until melted, then add remaining cheese, chiles, salt, mustard, and onion powder. Stir until all the cheese has melted and mixture is well combined. Remove from heat.
- Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta and cook 3-4 minutes less than is instructed on the package. Drain and return to the pot. Add sauce and stir to coat. Transfer pasta mixture to the baking dish.
- Place breadcrumbs in a medium bowl. Melt remaining butter and pour over breadcrumbs. Add chives and season with salt and pepper. Stir to combine. Evenly spread breadcrumbs over the pasta and place in the oven.
- Bake until cheese is bubbly, about 15 minutes. Turn broiler to high and place under broiler until crumbs are golden and crisp, about 3-4 minutes.
Amount Per Serving: Calories: 0Total Fat: 0g