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red peppers elbow macaroni butter flour milk egg Wisconsin Queso Quesadilla Cheese Cheddar cheese salt pepper green chilies extra cheese
Viewed: 62 - Published at: 9 years agoIngredients
- 2 red peppers, freshly roasted
- 4 cups elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups milk
- 1 egg
- 6 ounces (about 1 1/2 cups) Wisconsin Queso Quesadilla Cheese, shredded
- 3 ounces (about 3/4 cup) mild Wisconsin Cheddar Cheese, shredded
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon pepper, more to taste
- 14-ounce can green chilies
- optional: extra cheese, crushed tortilla chips and/or chopped cilantro for topping
Method
- Roast red peppers using the broil option on your oven (if you don't have broil, bake at 400°F).
- Put peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally to
- ensure blistering on all sides. Once done, put them in a zipped plastic bag for about 10 minutes
- to allow the skin to loosen. Peel the skin from the peppers and remove the seeds,
- but do NOT rinse, and chop. Cook macaroni according to package directions until al dente.
- Drain and set aside.
- In large pan, melt butter over medium-low heat and sprinkle in flour. Cook for a few minutes,
- stirring constantly. Pour in milk and whisk until smooth. Cook until thick. Reduce heat to low.
- In small bowl, whisk egg. Add 1/4 cup of the warm milk and butter mixture slowly and
- whisk together to temper egg. Add egg mixture back to pot with the milk and butter and whisk until smooth.
- Add shredded cheese to milk and butter mix and stir until melted. Add salt and pepper to taste.
- Mix in chopped red peppers and can of green chilies (do not drain).
- Add in drained pasta and mix to combine. Serve immediately or pour into baking dish, top with
- more cheese (or crushed tortilla chips) and bake at 350°F for 20-25 minutes.
