- Pasta
12 ounces, short, dried, tubular pasta, such as garganelli, maccheroni, mostaccioli, penne, tortiglione, or ziti (about 2 pounds cooked)
2 teaspoons sea salt
Breadcrumb Topping
6 tablespoons unsalted butter, melted
2 cups stale white bread crumbs, coarsely crumbled
2 clove garlic, pressed or minced
Cheeses (15-16 ounces or about 5 cups total cheese)
6 ounces (2 cups) grated, aged cheddar cheese
3 ounces (1 cup) grated Swiss Emmanthaler or Gruyere
3 ounces (1 cup) grated, mild-flavored melting cheese, such as Jack or Asadero
3 ounces (1 cup) grated Italian Pecorino Romano (aged at least 9 months)
optional: 2-4 tablespoons crumbled blue cheese (1 ounce)
Bechamel Sauce
2 tablespoons unsalted butter
2 cups minced yellow onion (8 ounces or about 1 large onion)
2 cloves garlic, peeled, and minced or pressed
1/2 cup all-purpose flour
4 cups milk (or a mixture of half milk and half cream or sour cream, or a mixture of half cream and half chicken stock)
sea salt, to taste
freshly ground black pepper, to taste
Optional Extras (choose one or more)
1/2 cup, stemmed, seeded, diced jalapeno chilies (add while the onions are cooking)
1/2 cup cooked, crumbled applewood smoked bacon (add when mixing the sauce with the pasta)
1 cup roasted, peeled, seeded, diced poblano chile (add when mixing the sauce with the pasta)
1/2 cup roasted, peeled, seeded, diced jalapeno chile (add when mixing the sauce with the pasta)
2 cups sauteed, chopped shitake mushrooms (add when mixing the sauce with the pasta)
Prepare the baking dish
LunaCafe OtherWorldly Green Chili Mac & Cheese …
Tags: Boston , cheese , mac & cheese , macaroni and cheese , mand and cheese , pasta , Portland , Seattle
This entry was posted
16th,
2008 at
41 pm and is filed under Pasta
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Thursday, October 16, 2008 By Susan S. Bradley
10 Responses to "LunaCafe OtherWorldly Mac & Cheese"
