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Chicken Hatch Chile Verde Skillet Macaroni and Cheese

1 lb elbow macaroni
2 tablespoons butter
34 cup chicken broth
8 tomatillos, husked and chopped
6 New Mexico green chilies, roasted, peeled, seeded and chopped (Hatch preferred, can use Anaheim)
1 medium white onion, chopped
2 garlic cloves, minced
12 cup cilantro leaf, loosely packed
1 teaspoon salt
1 tablespoon vegetable oil
1 12 cups half-and-half
2 cups monterey jack cheese, shredded
1 cup white cheddar cheese, shredded
4 ounces cream cheese, cubed
2 cups cooked chicken breasts, shredded (rotisserie chicken works fine)
34 cup tortilla chips, crushed
2 tablespoons butter, melted
12 cup pecans, chopped
2 cups monterey jack cheese, grated


Cook pasta until al dente and drain. Butter 12-inch cast iron skillet. Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt. Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet. Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.

Source: www.food.com