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Author Notes: I got the idea for this recipe from thelunacafe.com, and it's been a crowd pleaser ever since. —Erin McDowell
Makes a very full 9x13" casserole
- 1 1/2 pounds pasta
- 1 cup whole milk
- 1 cup heavy cream
- 5 cloves garlic, thinly sliced
- 20 ounces canned green chiles
- 1 bunch green onions, roughly chopped
- salt and pepper, to taste
- 3 tablespoons butter
- 1 red onion, diced
- 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 10 ounces sharp white cheddar cheese, grated (reserve 3 oz for topping)
- 10 ounces pepperjack cheese, grated (reserve 3 oz for topping)
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 1/2 cups corn kernels
- Lightly grease a 9x13" casserole dish, and preheat the oven to 350.
- In a large pot of salted boiling water, cook the pasta until just tender, 6-7 minutes. Drain and set aside.
- In a medium pot, bring the milk and cream to a simmer. Add the garlic, chiles, and green onions. Simmer gently for 2-4 minutes. Cover the pot and let sit for 5-10 minutes.
- Puree the mixture until smooth, and season with salt and pepper. Set aside.
- In a large pot, melt the butter over medium heat. Add the onion and sweat until translucent. Add the garlic and cook until fragrant, about 1 minute more.
- Add the flour and cook, stirring constantly, until the mixture is lightly golden, 1-2 minutes.
- Add the milk/cream mixture and continue to cook, stirring constantly, until it comes to a boil and thickens. Stir in the cheeses (remember to save some to sprinkle on top!) until they're nice and melted.
- Add the pasta, peppers, and corn and toss well to fully coat in the sauce.
- Pour the pasta into the casserole dish, and top with the reserved cheeses. Bake in the preheated oven until the sauce is bubbly and heated through, 30-45 minutes. It can be assembled up to one day ahead and baked when ready.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe