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1
Roast red peppers using the broil option on your oven (if you don't have broil, bake at 400u00b0F).
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2
Put peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally to
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3
ensure blistering on all sides. Once done, put them in a zipped plastic bag for about 10 minutes
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4
to allow the skin to loosen. Peel the skin from the peppers and remove the seeds,
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5
but do NOT rinse, and chop. Cook macaroni according to package directions until al dente.
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6
Drain and set aside.
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7
In large pan, melt butter over medium-low heat and sprinkle in flour. Cook for a few minutes,
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8
stirring constantly. Pour in milk and whisk until smooth. Cook until thick. Reduce heat to low.
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9
In small bowl, whisk egg. Add 1/4 cup of the warm milk and butter mixture slowly and
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10
whisk together to temper egg. Add egg mixture back to pot with the milk and butter and whisk until smooth.
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11
Add shredded cheese to milk and butter mix and stir until melted. Add salt and pepper to taste.
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12
Mix in chopped red peppers and can of green chilies (do not drain).
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13
Add in drained pasta and mix to combine. Serve immediately or pour into baking dish, top with
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14
more cheese (or crushed tortilla chips) and bake at 350u00b0F for 20-25 minutes.
