Wednesday, September 15, 2010

How Bout this at Your Next Tailgate

I think I am going to start a series on game food- tailgate or otherwise.  The first two nominations are Mike’s Famous Burger, Mike’s Famous Green Chile, your favorite burro or enchilada smothered in Mike’s Famous Chile (my ideas later), or this:

Green Chile Mac and Cheese

This makes me weak and “drooly” just thinking about it. This came to me via a nice lady, Hanna, at bouffe e bambini and looks like it was originally posted on Epicurious.  This makes two casseroles- one hot, one not or whatever combo you want.  Remember it is your football and you make the rules.

Yield: Serves 8 adults plus 10 children (or me and my brother-in-law)
Active time: 30 min
Total time: 1 hr
For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs

1 cup roasted, peeled, and chopped New Mexico green chiles (or 2 to 3 tablespoons chopped chipotle chiles in adobo)
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated

Make bread crumbs:
Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.

Make macaroni:
Preheat oven to 350°F.
Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.  Better yet make one with medium chiles and one with hot- just a suggestion. 

Nice lady Hanna’s note to the cooks: Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)

My note: Don’t forget to wash it down with a very cold suitable beverage.  Is it Saturday yet!
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