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Note: Prep time above includes inactive time of roasting salsa veggies and bringing cheese to room temperature.
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Active prep time is about 1 hour.
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Feel free to omit the salsa and just make the mac and cheese, with or without bacon!
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Remove the cheeses from the refrigerator to stand at room temperature for one hour.
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Leave one cup of grated cheddar in the refrigerator.
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Preheat oven to 450 F. In an old, well-seasoned rimmed baking pan (it will get dirty from the sugars in the tomatillo juices), place poblano and jalapeno peppers, cut side up, and the whole tomatillos.
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Roast for about 30 minutes, turning the tomatillos and rotating the pan halfway through.
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The peppers will blacken and the tomatillos should turn at least golden.
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Remove from oven.
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Allow to cool slightly.
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Pan fry the bacon (in a skillet over medium low heat, turning occasionally) while the salsa vegetables roast.
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Then remove it from the skillet and drain bacon on a couple layers of paper towels.
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Chop bacon into bite sized pieces, about 1/2 inch in size (not bacon bits) and set aside.
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To finish the salsa, discard the juices from the pan with the vegetables, roughly chop the tomatillos and roasted peppers, and place in a food processor or blender.
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Add cilantro and habanero pepper and pulse about 10 times, until the mixture is chopped but still chunky.
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Stir in tomato, red onion, green pepper, canned chilies, salt, and pepper (to taste).
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Youll need half the prepared salsa for the mac and cheesethe rest can be stored in the refrigerator up to a week.
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Reduce oven temperature to 375 F. Heat a large pot of salted water to a rolling boil and make the cheese sauce in the meantime.
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In a medium saucepan, heat cream over medium.
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Continue to raise heat, if needed, so the cream just begins to boil softly.
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A skin may form on the surface, which is fineyou dont need to stir.
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Turn off heat.
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Add the grated, room temperature cheeses and the salt and pepper to the hot cream and whisk quickly until the cheese is completely melted, a couple minutes.
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Set aside.
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Once the water boils, add pasta and cook according to package instructions for al dente.
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Heres my exact timing (using Trader Joes brown rice penne): set timer for 6 minutes and 30 seconds, maintaining high heat and returning to a boil.
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Turn off heat and allow pasta to sit in the water for 30 more seconds, then drain, but dont rinse.
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Pasta should be quite al dente.
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It will continue to cook in the oven, and the worst thing you can do to gluten-free noodles is overcook them.
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Remove 3/4 cups of the cheese sauce from the pan you prepared it in.
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To the remaining sauce, add the pasta and the chopped bacon.
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Stir well.
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To assemble, distribute mac and cheese amongst four large ramekins or pour into a medium sized (1.5 to 2 quart size) casserole dish.
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Pour remaining cheese sauce over the top.
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Spread 1/4 cup of the green salsa over each ramekin (or 1 cup over the casserole), if using.
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Top with the remaining cup of refrigerated grated cheddar.
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Place ramekins on a baking tray for easier handling.
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Bake for about 20 minutes, or until cheddar is melted and beginning to brown.
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Remove from oven.
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Cool for 5 minutes.
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If serving in ramekins, place each on a plate or potholder and be sure to caution your diners about the hot vessels!
