When the girls were still little, Mac 'n Cheese was absolutely their favorite meal. It was a supper they looked forward to and it was one I knew wouldn't bring a chorus of "What's this?" We liked it too and every now and again when we are in need of culinary comfort I will make it just for us. This particular version is adapted from a recipe developed by Ira Freehof* for his Comfort Diners in New York. I made it more adult by adding some x-rated green chile. The proportions make a creamy mac and cheese with a lovely crunchy top.

Comfort Diner Mac and Cheese with Green Chile
COMFORT DINER MAC AND CHEESE with a New Mexican twist
(serves 6)
- 4 TBS plus 1 tsp butter, plus a bit more for the baking dish
- 1 pound penne rigate (the original called for elbow macaroni)
- 1 TBS olive oil
- 3 1/2 cups whole milk
- 1/4 cup flour
- 1 cup grated Swiss cheese (the original asked for American cheese)
- 1 cup grated Italian Fontina cheese
- Kosher salt
- Freshly ground black pepper
- 2 1/2 tsp Dijon mustard
- 1-2 cups chopped NM green chile
- 1 cup shredded Cheddar cheese
- 1/2 cup fresh bread crumbs
Preheat the oven to 375 degrees F. Butter a 9-inch square baking dish.
Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente. Drain and rinse with cool water. Place in a large mixing bowl and drizzle with the olive oil.
In a small saucepan over medium-high heat, warm the milk.
In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. sprinkle in the flour and whisk constantly until the flour is absorbed and the mixture is bubbling gently and lightly golden, 2 to 3 minutes. Gradually add the warm milk, whisking continuously. Raise the heat to medium and bring to a simmer, stirring with a wooden spoon until smooth and slightly thickened.
Add the Swiss and Fontina cheeses; remove the pot from the heat. Whisk the mixture until the cheese is almost completely melted. Stir in the salt, pepper, mustard and green chile. Pour the sauce over the macaroni and stir to combine. Transfer to the prepared baking dish.
In a small bowl, combine the shredded Cheddar and the bread crumbs; sprinkle evenly over the macaroni. Cut the remaining teaspoon of butter into small bits and dot the casserole. Bake on the middle shelf until bubbling and a crust begins to form, 20 to 25 minutes.
The jury is out on whether this is the best mac and cheese, but it is very, very good.
*This and other Mac and Cheese recipes are found in Joan Schwartz's Macaroni & Cheese.
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