Thie original recipe is from Grady Spears. This has been converted so that it is gluten free. For macaroni I use Ancient Harvest Quinoa brand. It is hard to find seasoned gluten free bread crumbs so I season my own with Tajin classic seasoning or any Tex Mex seasoning. For roasted chilies I prefer to do mine on the grill. Canned chiles can be substituted but the flavor is so much better if you roast your own.
Preheat the oven to 500 degrees Fahrenheit. Place the chilies on a greased baking sheet and cook, using tongs to turn the chilies after about 8 to 10 minutes. Remove the chilies and place in a paper bag to cool. This will make it easier to slip off the skins. Remove seeds and stems and cut into strips.
MAC AND CHEESE
Lower the oven temperature to 375 degrees Fahrenheit. Using 1 tablespoon of butter, grease a large casserole dish and set aside. In a saucepan, heat the cream and milk over medium-high heat. In a separate saucepan, melt the remaining butter over medium heat. Whisk the flour into the melted butter, stirring over medium heat for approximately one minute. Slowly pour the heated cream and milk mixture, whisking the mixture until it thickens. Remove the saucepan from the heat and stir in the jack and goat cheeses. Season with salt and set aside. In a large mixing bowl combine the macaroni, cream mixture, and chilies, mixing gently until well combined. Pour the macaroni mixture into the greased baking dish. Combine bread crumbs with Asiago cheese and spread mixture evenly over the top of the macaroni. Bake for 50 to 60 minutes, or until top is browned and it is heated well through.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 320 (71%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 110.2mg||34 %|
|Sodium 434.6mg||15 %|
|Potassium 159.4mg||4 %|
|Total Carbohydrate 13.1g||4 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 12.8g|
|Protein 20.5g||29 %|
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Calories per serving: 453
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