Ingredients: |
Ingredients: Salt
1 pound cavatappi or other short pasta
1 pound tomatillos—husked, rinsed and halved
1 tablespoon extra virgin olive oil (EVOO)
1 onion, chopped
2 cloves garlic, grated
2 jalapeño chiles, seeded and chopped
2 teaspoons honey
1 teaspoon cumin (about 1/3 palmful)
1/3 cup finely chopped cilantro (a generous handful)
Juice of 1 lime
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 cup vegetable broth
Pepper
1 cup shredded Swiss cheese
1 cup shredded monterey jack cheese
2 cups crushed tortilla chips, preferably flaxseed
1 cup shredded pepper jack cheese
1 cup crème fraîche or sour cream, optional
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Directions: |
Directions:Preparation: Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.
While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, heat the EVOO, 1 turn of the pan, over mediumhigh heat. Add the onion, garlic and jalapeños and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and vegetable broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.
Pre-heat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9-by-13-inch baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with the crème fraîche, if using. |
This recipe for Southwest Mac and Cheese is from