Green Chile Macaroni & Cheese
Yield
4 servingsPrep
10 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pasta, elbow macaroni
uncooked |
|
| 8 | ounces |
ricotta cheese
|
|
| 1 | cups |
heavy whipping cream
|
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
Parmesan cheese
|
|
| ½ | cup |
mozzarella cheese
|
*
|
| 1 | large |
jalapeño pepper
minced |
*
|
| ½ | cup |
green chile sauce
|
* |
| 1 | tablespoon |
red hot chili pepper, dried
threads, for garnish |
|
| 1 | bunch |
parsley leaves
or cilantro, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pasta, elbow macaroni
uncooked |
|
| 231.2 | ml/g |
ricotta cheese
|
|
| 237 | ml |
heavy whipping cream
|
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 118 | ml |
mozzarella cheese
|
*
|
| 1 | large |
jalapeño pepper
minced |
*
|
| 118 | ml |
green chile sauce
|
* |
| 15 | ml |
red hot chili pepper, dried
threads, for garnish |
|
| 1 | bunch |
parsley leaves
or cilantro, for garnish |
|
Directions
Boil the macaroni until al dente and set aside.
Beat the ricotta, cream, and garlic together in a medium bowl.
Transfer the ricotta-cream mixture to a large skillet.
Over medium heat, stir in the parmesan, mozzarella, jalapeno, and green chile sauce.
Add the cooked macaroni and stir the pasta until incorporated.
Adjust the seasoning with salt and pepper and transfer to wide soup bowls.
Garnish with red pepper threads and parsley or cilantro.
