Rio Bravo: Green Chile Mac & Cheese

Serves 8-10

1 pound pasta - small shells, elbow, ziti or similar

1 pound "Mexican Blend" shredded cheese package (mix of Jack, Cheddar, Queso Quesadilla & Asadero Cheese)

2 tablespoons unsalted butter

1/4 cup AP Flour

1 cup red, yellow and/or orange bell peppers, seeded and small diced

1/3 cup scallion, (use 2/5ths bottoms left from tops used in the "crema," see below)

salt and pepper, to taste

3/4 cup panko bread crumbs

FOR "CREMA"

2 cups heavy cream

6 Anaheim or Hatch green chile peppers, seeded, roasted, and peeled (20-22 ounces)

2 Poblano peppers, seeded, roasted, and peeled

1 medium tomatillo, papery skin removed and chopped (about 3 ounces)

2 tablespoons garlic, minced

5-6 scallions, only the green tops (cut about 3/5ths off the top, see above)

salt, to taste

For the "Crema": Roast peppers on pan until nicely done. Remove. Then, in a saucepan, mix cream, peppers, tomatillo & garlic and simmer for about 4 minutes. Puree in blender with scallions. Salt to taste.

Meanwhile, in a boiling pot of salted water, cook pasta till a few minutes from being done (pasta will continue to cook a bit more when baking in sauce and you don't want it turning to mush), drain, and rinse with cold water, then reserve.

In a saucepan, sauté bell peppers and scallions in butter until a little softened, then add flour and stir (don't let brown). Slowly pour "crema" in, whisking to blend and thicken. Keep simmering and whisking for a couple of minutes. Season with salt & pepper to taste.

Now mix pasta, cheeses & sauce together in a casserole dish, sprinkling with bread crumbs. Bake in preheated oven @ 350* for about 30-40 minutes until done. If desired, broil for a minute to brown topping before serving.

Found at: http://chef-du-cinema.blogspot.com/2010/11/tv-bites-rio-bravo.html