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Prep time
20 minutes
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Cook time
1 hour 45 minutes
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Makes
a very full 9x13" casserole
Author Notes
I got the idea for this recipe from thelunacafe.com, and it's been a crowd pleaser ever since. —Erin Jeanne McDowell
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Ingredients
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1 1/2 pounds
pasta (680 g)
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1 cup
whole milk (230 g)
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1 cup
heavy cream (235 g)
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5
cloves garlic, thinly sliced (25 g)
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20 ounces
canned green chiles (567 g)
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1 bunch
green onions, roughly chopped
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salt and pepper, to taste
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3 tablespoons
butter (42 g)
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1
red onion, diced (170 g)
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2
cloves garlic, minced (10 g)
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1/4 cup
all purpose flour (30 g)
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10 ounces
sharp white cheddar cheese, grated (reserve 3 oz for topping) (283 g)
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10 ounces
pepperjack cheese, grated (reserve 3 oz for topping) (283 g)
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1
red bell pepper, diced
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1
poblano pepper, diced
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1 1/2 cups
corn kernels (150 g)
Directions
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Lightly grease a 9x13" casserole dish, and preheat the oven to 350.
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In a large pot of salted boiling water, cook the pasta until just tender, 6-7 minutes. Drain and set aside.
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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.
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Puree the mixture until smooth, and season with salt and pepper. Set aside.
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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.
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Add the flour and cook, stirring constantly, until the mixture is lightly golden, 1-2 minutes.
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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.
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Add the pasta, peppers, and corn and toss well to fully coat in the sauce.
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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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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