Ingredients for Green Chile Macaroni
- Corn Oil
- Red Bell Pepper
- Red Onion
- 2 cloves garlic, minced
- Corn Kernel
- 1 pound elbow macaroni
- Poblano Chile
- Monterey Jack Pepper Cheese
- Heavy Cream
- Kosher Salt
- Cracked Black Pepper
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How to Make Green Chile Macaroni
- Preheat oven to 375°F (190°C).
- Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
- Add 1 medium bell pepper (any color), chopped, 1/2 medium onion, chopped, and 2 cloves garlic, minced. Saute for 5-7 minutes, until softened.
- Stir in 1 cup frozen corn and cook for another 2 minutes.
- Add 1 pound elbow macaroni, 1 cup poblano pepper puree (see note below), 2 cups shredded cheddar cheese, 1 cup heavy cream, and 1/2 teaspoon salt. Stir until combined.
- Bake, uncovered, for 20-25 minutes, or until bubbly and golden brown on top. Stir halfway through baking.
- Season to taste with freshly ground black pepper before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
22g
Fat
98g
Carbs
32g
