This chickpea elbow pasta topped with chickpea crumbs is so good in this upgraded macaroni and cheese dish. This would make a great addition to your Thanksgiving menu! And, guest what? The leftovers were awesome all by their lonesome the next day!
Fontina Mac & Cheese Topped w/Chickpea Crumbs
- 1 box chickpea elbow macaroni (I used Eat Banza)
- 4 TBS butter
- 2 TBS flour
- 1/2 cup pasta liquid
- 3/4 cup milk
- 1/4 cup sour cream
- 1/2 cup hatch chile sauce or your favorite hot sauce
- 3 cups cups grated white cheese (I used fontina, parmesan, asiago and mozzarella)
- 1/2 cup chickpea crumbs (I used Watusee)
- Cook pasta according to package directions. Reserve 1/2 cup of pasta liquid before draining.
- Heat butter and add flour. Mix until smooth and the flour is lightly browned.
- Whisk in pasta liquid, milk & sour cream.
- Add in hot sauce.
- Add in 1 1/2 cups of the cheese. Mix well.
- Return the cooked pasta to the pan & fold together well.
- Top with remaining cheese and chickpea crumbs.
We’ve got a fabulous steak house here in San Antonio that serves the absolute best jalapeño Mac & Cheese. The recipe was published in the local paper, so I had to make it! Here is my take on what has become a family favorite.
Myron’s Jalapeño Mac & Cheese
This recipe is adapted from the original published the San Antonio Express News, Taste section.
- 1 lb pasta shells, prepared according to package directions (I used Banza Chickpea Pasta)
- 1/2 cup chopped canned pickled jalapeño (reserve 1/4 cup of the juice)
- 1 3/4 cups heavy cream
- 3 cups shredded Velveeta cheese (I used half white & half yellow)
- Fresh jalapeño and chives for garnish
- Heat oven to 400 degrees. Grease a 9×13 baking dish.
- Purée the jalapeños
- In a small mixing bowl, combine the jalapeño juice and cream.
- Place the prepared pasta shells in a large bowl. Add the cheese, puréed jalapeño, and the jalapeño juice & cream. Toss to evenly mix.
- Pour into the prepared dish and cover tightly with foil.
- Bake for 25-30 minutes. If desired, uncover & broil for 3-4 minutes to brown the top.
- Garnish with slices of fresh jalapeño & chopped chives, if desired.
My local grocery store, HEB, has a hatch chile event every year. I tried this rice dish and immediately knew my family would love it. I was not wrong! I have served it with smoked pork loin, brisket and steak – it was a terrific compliment, each time. I’m afraid this deliciousness is going to be a new, frequently asked for item. My son-in-law was like, “Where have you been hiding this one?!” Uh oh, I already have visions of making this over and over. And, don’t be mad – this is definitely not a low cal or healthy dish. It has all the bad stuff. I mean, good stuff. Yikes!
Hatch Chile & Chicken Casserole
Note: To roast the poblano pepper, simply wash and dry it, and then hold the pepper with tongs over the direct heat on a gas stove on by searing it in a nonstick pan on an electric stove. You want to blister all of the skin. It will look black. Once the skin is blistered, put the pepper in a baggie and seal it. The steam & moisture will aid in removing the skin. After about 30 minute to an hour, remove the pepper and peel it. remove the seeds and slice into small pieces.
Tip: If you live near an HEB, you can purchase their frozen Corn & Poblano Rice, and skip all that extra prep.
- 4 - 6 Boneless chicken thighs, cooked & shredded
- Prepare 1 cup of your favorite white rice, per package directions
- Cut the niblets off of 2 ears of corn or use frozen corn
- 1 poblano pepper, roasted and cut in thin slices
- 2 cups Cookwell & Company Two Step Green Chile Stew Mix (It is sold @HEB in a 32 oz jar - I use it for various dishes & freeze individual portions for quick use. Can be ordered online.)
- 1 (8 oz) Velveeta Cheese, cut in cubes
- 1 TBS Adams Reserve Hatch Green Chile Ranch Rub
- Grill, bake or poach the chicken thighs until done. Set aside to cool and then shred.
- Prepare the rice and set aside to cool.
- Cook the corn niblets in a sauce pan with butter until tender. Set aside.
- Heat the stew mix and add the velveeta cheese. Stir occasionally, until the cheese is melted. Add the ranch rub and combine well.
- Add the prepared rice, corn, poblano and shredded chicken to the chili and cheese mixture. Combine well.
- Placed the entire mixture into a greased dish. Heat at 350 degrees for 15 - 20 minutes, until slightly bubbly. Serve immediately.
This STUFFING is life. Of course, you can call it dressing, too. Whatever floats your boat! I got this recipe from a friend’s dad at least 35 years ago. The first time I tried it I was hooked. My kids would actually put a hit out on me if I stopped making this for turkey day. It’s that good. Shhhhh…the secret is the shredded chicken. Put this on your list for next year!
- Cook 1 chicken breast & 4 chicken thighs on the bone cooked with 1/2 large onion, 1 carrot, 1 celery stalk, 1 bay leaf and S & 0 to taste, until cooked thoroughly and tender
- 2 cups @Pepperidgefarm Herbed Stuffing Mix
- 8 cups dried bread cubes (I buy mine from the bakery @HEB)
- 1/2 large chopped onion
- 1 chopped bell peppers
- 5 chopped celery stalks
- 2 tsp poultry seasoning
- Heat oven to 359 degrees
- Once chicken is cooked, set the chicken aside to cook. Strain broth and continue cooking to reduce about one quarter.
- Place stuffing mix and bread cubes in large bowl
- Sauté the chopped onion, bell pepper & celery in butter until just tender. Add to bow of bread cubes and mix thoroughly.
- Shred cooked chicken and add to bowl if stuffing mix.
- Add reduces broth until dressing is moist
- Bake for 30 minutes or until brown on top. Keep warm until ready to serve.