A recent discussion somewhere on social media had people recalling their favorite foods as kids. For many, it was macaroni and cheese. Carolyn here today recalling that when my dad worked late, my mom would let me and my brother choose what we wanted for dinner. It was always macaroni and cheese. Specifically Kraft macaroni and cheese in the blue box. Recently when planning a kid-friendly dinner for my 4-year-old nephew I remembered my own childhood and made macaroni and cheese, but from scratch. He wouldn’t eat it, didn’t even recognize it. Not like what he gets at daycare. Not like the stuff in the box.
If you have moved beyond daycare food, this version of the old favorite includes ingredients that raise the flavor level many notches. It is almost impossible to eat just one serving. The roasted poblano chiles add a deep chile flavor that isn’t too spicy. The recipe originated with Chef Robert McGrath at Roaring Fork restaurant in Scottsdale and is included in the recently re-released New Southwest Cookbook. that includes dozens of recipes that bring Southwest flavors to salads (Chile Lime Dressing), entrees (Pork with Prickly Pear Glaze), and desserts (Pumpkin Flan) . This mac n’ cheese recipe takes a little more time than dumping out the box, but it is so worth it.
Poblano chiles are broader and fleshier than the more widely available Anaheims. Roast them on a grill or under a broiler until blistered black, then transfer to a lidded casserole dish or plastic bag to steam before peeling and removing the seeds .If you have fresh corn on the cob, roast it along with the chiles. If not, canned or frozen kernels will do fine.
Chop chile flesh until you have a puree.
This is billed as four servings. Nobody eats just one serving so plan accordingly.
1/4 cup diced red bell pepper
1/2 cup sweet corn kernels
1/4 cup diced red onion
2 teaspoons chopped garlic
1 teaspoon corn oil
2 cups cooked macaroni
1/2 – 3/4 cup puree of roasted peeled poblano chile
2/3 cup grated hot pepper jack cheese
1/4 cup heavy cream or half and half
Kosher salt and cracked black pepper to taste
Sauté the bell pepper, corn, red onion and garlic in oil in a medium heavy saucepan or deep frying pan over medium heat until the vegetables are soft. Add the macaroni, poblano puree, and jack cheese, and stir until cheese is melted. Fold in heavy cream. Season with salt and pepper to taste.
Ready to expand your Southwest recipe repertoire beyond the basic enchiladas and tacos? The New Southwest Cookbook can help you up your game with easy but innovative recipes. The dishes originated with top chefs using familiar Southwest ingredients in delicious new ways. These chefs were well-trained and knew how to layer flavors to come up with either new spins on the old favorites or entirely unique ways of blending the iconic chiles, corn, beans, and citrus. The New Southwest Cookbook can be ordered from your favorite bookstore or ordered from Barnes & Noble, Amazon, or the publisher.