Austin Mac n Cheese Suiza
Nb persons: 6
Yield:
Preparation time:
Total time:
Source: Rachel Ray at SXSW
| Salt | |
| 1 lb. | cavatappi, or other short pasta |
| 1 lb. | tomatillos, husked, rinsed and halved |
| 1 Tb. | olive oil |
| 2 cloves | garlic, grated |
| 2 | jalapeno chilies, seeded and chopped |
| 2 tsp. | honey |
| 1 tsp. | cumin, about 1/3 palmful |
| 1/3 c. | cilantro, finely chopped |
| 1 | lime, juiced |
| 3 Tb. | butter |
| 3 Tb. | flour |
| 2 c. | milk |
| 1 c. | vegetable broth |
| pepper | |
| 1 c. | swiss cheese, shredded |
| 1 c. | monterey jack cheese, shredded |
| 2 c. | tortilla chips, crushed, preferably flaxseed |
| 1 c. | pepper jack cheese, shredded |
| 1 c. | sour cream, optional |
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, pluse the tomatillos until chopped. In a medium saucepan, heat the olive oil, one turn of the pan, over medium-high heat. Add the onion, garlic and jalapenos 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 cilanto 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.
Preheat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9x13 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, 3-5 minutes. Serve with the sour cream, if using.
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