Green chile macaroni and cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Elbow macaroni; uncooked |
| 8 | ounces | Ricotta cheese |
| 1 | cup | Heavy cream |
| 2 | Cloves garlic; chopped | |
| Salt and pepper; to taste | ||
| ½ | cup | Parmesan cheese |
| ½ | cup | Mozzarella cheese |
| 1 | large | Jalapeno; minced |
| ½ | cup | Green Chile Sauce (recipe follows) |
| 1 | tablespoon | Dried red pepper threads; for garnish |
| 1 | bunch | Parsley or cilantro, chopped; for garnish |
Directions
Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls. Garnish with red pepper threads and parsley or cilantro.
NOTES : "Thyme in a Bottle: Memories and Recipes of Croce's Restaurants", by Ingrid Croce, introduction by Arlo Guthrie. ISBN: 0-06-258624-6. $25.00 hardcover, 256 pages; 200 recipes, 24 black & white photographs.
Publication date April 1996. (Ingrid is the widow of singer-songwriter Jim Croce, who died in 1973.)
>From Food Day [] October 21, 1996, MC formatted 10-29-96 by rooby@... Recipe By : "Thyme in a Bottle", by Ingrid Croce Posted to CHILE-HEADS DIGEST V3 #145 Date: Wed, 30 Oct 1996 08:18:49 -0500 From: kmeade@... (The Meades)