LunaCafe OtherWorldly Green Chile Mac & Cheese Even folks (such as MauiJim) who are not especially enamored of traditional Mac & Cheese, love this hot and spicy, chile-laden version. For a rustic effect, serve in individual iron skillets or kettles. Pasta 1 pound, short, dried, tubular pasta, such as mini penne, garganelli, maccheroni, mostaccioli, tortiglione, or ziti (about 2¼ pounds cooked) 2 teaspoons sea salt Breadcrumb Topping 6 tablespoons unsalted butter, melted 2 cups dried white bread crumbs, coarsely crumbled 2 clove garlic, pressed or minced sea salt, to taste Cheeses 9 ounces Tillamook White Extra Sharp Cheddar (aged over 2 years) or Beecher’s Flagship (aged for 1 year) 9 ounces Queso Asadero cheese 1½ ounces (about 3/4 cup) finely grated Parmesan Cream Sauce 2 tablespoons unsalted butter 1 cup minced yellow onion (4 ounces or about ½ large onion) ¼ cup all-purpose flour 3 cups Green Chile Crema sea salt, to taste Garnish ½ cup stemmed, ribbed, seeded, red bell pepper ½ cup stemmed, ribbed, seeded, orange bell pepper ½ cup stemmed, ribbed, seeded, green poblano or anaheim pepper ½ cup fresh sweet corn sea salt, to taste freshly ground black pepper, to taste Coat an 8- to 10-cup capacity, ovenproof casserole with vegetable spray or a dab of butter; or coat six 1½-cup capacity stoneware ramekins or iron skillets. Reserve. To prepare the pasta, bring a large pot of water to a rapid boil, add 2 teaspoons of salt, return to a boil, and add the pasta. Cook until still VERY al dente. Do not cook until fully tender. Remove the pasta pot from the stove and carefully pour the water and pasta into a large colander to drain. Run cold water over the pasta to cool it to room temperature. Add pasta to a large mixing bowl. Toss the pasta in the bowl with all of the cheeses and reserve. To make the breadcrumb topping, in a small mixing bowl, combine the melted butter, bread crumbs, and garlic. Season to taste with sea salt. Reserve. To make the cream sauce, in a medium saucepan, melt the butter, add the onions, and slowly cook until onions are just beginning to soften. Add the peppers and corn, and stir to coat with butter. Stir in the flour and cook without browning for two minutes. Slowly pour in the Green Chile Crema and whisk constantly while bring the sauce to a simmer. Simmer, whisking continuously, for 2 minutes. Season to taste with sea salt. To finish the dish, pour the sauce over the pasta and cheeses in the bowl. With a large spatula, fold to combine. Spoon into the prepared casserole, mounding slightly at the center. Sprinkle on the breadcrumb topping. Bake at 350º for 30-40 minutes for the single casserole or 10-15 minutes for individual ramekins, until heated through and just bubbling. (High heat or excessively long cooking time may curdle the cheeses.) Broil for a minute or two to finish browning the top. Serves 6-8.