Grace Macaroni & Cheese 206g

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Hand-grated Emmental or Jarlsberg cheese – Emmental or Jarlsberg are relatively inexpensive Swiss cheeses. You can use gruyere cheese, but it’s more expensive. Any of these cheese will add a buttery, nutty flavor that complements the lobster.

This recipe is incredibly easy, and your kids would probably love to help you make it! I let my littles help grate the cheese and measure the noodles. Cooked lobster meat – you can steam your own lobster but I recommend getting pre-cooked lobster meat which can usually be found at your grocery store or local fish market. The shredded cheese goes into the roux by the handful (again, don’t add it all at once), whisking after each addition. From there the decadent cheese sauce gets mixed with the noodles and green chiles. I don’t think they would let me in if I didn’t bring my famous Pecan Pie, but this year I’m also going to upgrade one of my favorite holiday dishes and bring a batch of this Green Chile Macaroni and Cheese made with hot green chiles and Tillamook Cheese. The type of cheddar makes a difference. High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste.This recipe freezes well. Just like with my other freezer friendly meals, I love to prepare two and freeze one for another day. You’ll want to freeze this dish prior to baking it in the oven! Make sure to let the mac and cheese cool completely then pour it into a freezer friendly dish, cover it well and freeze if for up to 3 months. Hand-grated mozzarella cheese – I recommend hand-grating all of your cheeses. This helps the cheese melt evenly and smoothly. Mozzarella adds stringy goodness!

Slowly add milk, and then half and half, whisking them into the flour mixture. Add salt and pepper to taste. High quality aged cheddar cheese will give you a stronger taste and smoother texture. More mild and inexpensive cheddar cheeses will have less flavor and almost a grittier taste. This Green Chile Macaroni and Cheese also gets topped with bread crumbs (and more cheese) and baked in the oven for a delicious crunchy topping. It’s an extra step that I don’t always do when making mac and cheese, but it’s so worth it for this recipe.

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I prefer green chiles from New Mexico for their flavor, but any kind will do. You can buy fresh chiles in season, but I use canned chiles all year long. Hatch chiles offer an ideal balance of heat and sweetness and vary in intensity, so don’t automatically assume that this dish will be too spicy. Whisk for about 6-12 minutes over medium heat (depending on how cold your ingredients were when you started) until it passes the wooden spoon test. Stir constantly!