Try this Mac and Cheese with Roasted Chillies recipe, or contribute your own.
Suggest a better descriptionBroil chile peppers on an aluminum foil lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered. Place chiles in a zip top plastic bag, seal and let stand for 10 minutes to loosen skins. Peel chiles; remove and discard seeds and cut chiles into strips, set aside.
Prepare macaroni according to package directions, drain and set aside.
Melt butter in dutch oven over low heat, whisk in flour until smooth. Cook 1 minutes, whisking constantly. Gradually whisk in cream and milk, cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.
Stir in 2-3/4 cups Monterey Jack cheese, crumbled goat cheese and salt until smooth. Stir in roasted chiles and macaroni.
Spoon mixture into a lightly greased 13x9 inch baking dish. Top evenly with Italian seasoned breadcrumbs and Parmesan cheese. Bake at 375 for 40 minutes. Remove from oven and sprinkle evenly with remaining 1/4 cup Monterey Jack Cheese. Broil 5 inches from heat about 3-5 minutes or until cheese is golden and bubbly.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 687 | ||
Calories from Fat: 379 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 26.3g | 131 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 124.3mg | 38 % | |
Sodium 516.5mg | 18 % | |
Potassium 228.1mg | 6 % | |
Total Carbohydrate 52.4g | 15 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 50.2g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 687
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