Mac and Texas Cheeses with Roasted Chiles
This gluten-free twist on the classic recipe features roasted chiles, seasoned bread crumbs, and a creamy combination of jack and goat cheeses.
This gluten-free twist on the classic recipe features roasted chiles, seasoned bread crumbs, and a creamy combination of jack and goat cheeses.
- 1 cup milk
- kosher salt
- 4 each pablano peppers
- 1 cup plus 1 tbsp unsalted butter
- 2 cups heavy cream
- 7 tablespoons rice flour
- 3 cups monterey jack cheese grated
- 1 cup goat cheese
- 1 1/2 pounds quinoa macaroni cooked per package instructions
- 1 cup bread crumbs gluten free seasoned
- 2 cups asiago or parmesan cheese grated
- Carbohydrate 13.0586400028126 g
- Cholesterol 110.209000073402 mg
- Fat 35.6046900220013 g
- Fiber 0.29400001168251 g
- Protein 20.5402800067655 g
- Saturated Fat 22.74763151415 g
- Serving Size 1 1 Serving (235g)
- Sodium 434.627500147972 mg
- Sugar 12.7646399911301 g
- Trans Fat 1.95871650122271 g
- Calories 453 calories
Step-by-step
- 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.
- 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.
Standard baked macaroni relies on a rigid wheat structure and stable cheddar sauces, but this southwestern variant introduces variables like quinoa pasta and high-moisture goat cheese that demand strict adherence to technique if you want to avoid a greasy, broken mess. Roasting poblano peppers at a blistering 500 degrees Fahrenheit chars the outer skin evenly, which traps steam inside a closed paper bag and allows the bitter outer membrane to slide off effortlessly without shredding the tender flesh underneath. When constructing the base, cooking the rice flour and butter roux for exactly one minute eliminates the raw starch flavor while preserving its thickening power before the heavy cream and milk go in. Whisking continuously during this dairy addition prevents scorching on the bottom of the pan, ensuring a smooth foundation that actually coats the quinoa macaroni rather than pooling into an oily pool at the bottom of the baking dish. After baking for fifty to sixty minutes at 375 degrees Fahrenheit until the Asiago and seasoned bread crumb crust turns a deep, toasted gold, let the casserole rest for fifteen minutes so the starches can set and portion cleanly instead of sliding apart on the plate. Refrigerating any remaining portions in an airtight container for up to three days allows the chiles to deepen their flavor profile into the cheese sauce, though you will need to reheat individual portions gently with a splash of milk to restore the original creamy texture.
