Green Chile Cheese Baked Pasta (Print version)
Creamy roux-based cheese sauce, roasted green chiles, and a golden bubbly crust over penne. A 40-minute baked pasta with real New Mexico flavor.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne or rigatoni
02 -
Kosher salt for the pasta water
For the green chile cheese sauce
03 -
3 tablespoons unsalted butter
04 -
3 tablespoons all-purpose flour
05 -
2 cups (480 ml) whole milk
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon ground cumin
08 -
1/2 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
10 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
11 -
1 cup (115 g) shredded Monterey Jack cheese, divided
12 -
1 cup (240 g) roasted green chiles (Hatch or Anaheim), chopped
# Instructions:
01 -
Heat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray and set aside.
02 -
Bring a large pot of well-salted water to a boil. Cook the penne for 2 minutes less than the package directions. Drain and set aside. It will finish cooking in the oven.
03 -
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute until the mixture smells slightly nutty and the raw flour taste is gone.
04 -
Pour in the milk in a slow, steady stream while whisking constantly. Cook for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the garlic powder, cumin, salt, and pepper.
05 -
Remove the saucepan from the heat. Add 1 cup of the cheddar and 3/4 cup of the Monterey Jack in two or three handfuls, stirring after each addition until fully melted and smooth.
06 -
In a large bowl, stir together the drained pasta, the cheese sauce, and the chopped green chiles until everything is evenly coated.
07 -
Pour the mixture into the prepared baking dish. Scatter the remaining 1/2 cup cheddar and 1/4 cup Monterey Jack over the top. Bake for 20 to 25 minutes until the top is golden and the edges are bubbling.
08 -
Let the dish sit for 5 minutes before scooping. This gives the sauce time to firm up slightly so it holds on the plate.
# Good to know:
01 -
Best served fresh from the oven. The sauce thickens as it cools but reheats well with a splash of milk.
02 -
For extra heat, add a diced jalapeño to the sauce or use hot Hatch green chiles.