This Macaroni And Cheese Is Anything But Bland

Two ingredients you can count on in New Mexico are chilies and cheese.

Cheese is the big surprise: layers upon layers of cheese.

What accounts for all this cheese?

One theory is that fat in the cheese carries the flavor of the chilies, making them more potent. The opposing, equally credible view is that dairy products blunt the heat of the chilies. Or it could just be that cheese and chilies are a delicious combination.

During a recent Santa Fe vacation I had a marvelous dish of macaroni and cheese prepared in typical local style with plenty of chilies and cheese. My version of this recipe calls for using canned, chopped green chilies, which are more tangy than hot, along with chili powder.

Stir-Fried Broccoli with Garlic makes a colorful and nutritious side dish that is also easy to prepare.

Southwestern Macaroni and Cheese

8 ounces macaroni or penne

1 tablespoon butter

1 tablespoon flour

1 to 1-1/4 cups milk

4 ounces shredded, mixed cheeses (such as jack, Cheddar, farmer’s and feta)

4 ounces canned chopped green chilies, drained

1/4 teaspoon medium-hot chili powder, or to taste

Salt, pepper to taste

1/4 cup bread crumbs

Cook macaroni in salted water according to package directions or until tender, but not mushy. Drain and set aside.

Meanwhile, melt butter in small pan. Add flour and blend. Stir in 1/2 cup milk and cook to a thick paste. Stir in cheese. When cheese is melted and mixture is very thick, gradually stir in additional 1/2 cup milk. Stir in chilies and chili powder. Mixture should be consistency of caramel sauce. If too thick, add remaining 1/4 cup milk. Stir in macaroni and season to taste with salt and pepper.

Spoon mixture into greased 1-1/2-quart casserole. Sprinkle evenly with bread crumbs. Bake at 350 degrees until crumbs are browned and macaroni and cheese are set, about 30 minutes. Serve hot.

Yield: 2 servings.

Stir-Fried Broccoli with Garlic

1 tablespoon olive oil

1 garlic clove, smashed

3 cups broccoli florets

1-1/2 teaspoons soy sauce

1/4 cup chicken broth

Freshly ground white pepper Heat oil in medium skillet. Add garlic and saute 2 minutes over medium heat to scent oil. Discard garlic. Add broccoli and saute until glistening, but still firm, 2 to 3 minutes.

Stir in soy sauce and broth and cook over medium-high heat, stirring often, until tender-crisp and most of liquid has evaporated, 3 to 5 minutes. Season to taste with pepper. Serve hot or at room temperature.

Yield: 2 servings.