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1
Breadcrumb Topping:.
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2
In a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with salt. Set aside.
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3
Green Chili Crema:.
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4
In a medium saucepan, heat the cream and add the chiles, tomatillo, and garlic. Simmer gently for 2-4 minutes and then remove from the heat. Let cool.
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5
Pour mixture into a blender and liquefy. Add the green onion and liquefy. Season with salt to taste.
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6
Pour the crema through a single mesh strainer or sieve. The crema should be very smooth.
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7
Mac & Cheese:.
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8
Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 11/2-cup capacity stoneware ramekins.
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9
Bring a large pot of water to a rapid boil, add 1 teaspoons of salt, return to a boil, and add the pasta. Cook until still al dente (but not until until fully tender).
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10
Remove the pasta pot from the stove and carefully drain in a large colander. Run cold water over the pasta to cool it to room temperature.
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11
Add pasta to a large mixing bowl. Add the cheddar, queso Asadero, and Parmesan and toss. Set aside.
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12
In a medium saucepan, melt the butter. Add the onions and peppers and saute until just beginning to soften.
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13
Add the corn and stir to coat with butter. Stir in the flour and cook without browning for two minutes.
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14
Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with salt and pepper.
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15
Pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine.
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16
Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping.
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17
Bake at 350u00b0 30-40 minutes for a large casserole (or 10-15 minutes for individual ramekins), or until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.).
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18
Broil for a minute or two to finish browning the top.
