With Fall upon us and restaurants not fully open, we thought we would make it even easier to enjoy our infamous Green Chili Queso Mac & Cheese. The key is folding in fresh warm salsa verde which adds a layer of bold flavor and spice to the creamy Mac & Cheese.
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, warm
- 2 cups salsa verde, warm
- 1 lb dried pasta (we like small interesting shapes but anything will do)
- 3 cups jack cheese
- 3 cups white cheddar cheese
- 1/2 cup grated cotija cheese (plus more to garnish)
- pickled chilies for garnish
Warm milk and salsa verde together in a small sauce pan.
Melt butter over medium heat in a large sauce pan until just starting to brown. Add flour and whisk vigorously. Cook for a minute or two until well combined and starting to get more color.
One cup at a time, start adding the milk & salsa verde combo. After the first cup, the mixture will tighten up and then loosen as you add more and more.
After all the liquid has been added, start slowly adding the cheeses and continuing to stir so they are fully incorporated into the sauce. Continue cooking until the sauce reduces to a nice, thick queso consistency. Keep warm over very low heat.
Cook pasta according to package instructions until al dente. Add to the queso sauce. If you want you can torch or broil in a cast iron skillet or dutch oven to brown the top, but it's perfectly fine without that... we almost prefer the extra creaminess.
Garnish with additional cotija and pickled chilies.