Green Chile Mac and Cheese

Directions

Bring a large pot of salted water to a boil . Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking. Preheat the oven to 400 degrees F.

In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown.

Add the milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth. Stir in the cheeses third at a time, stirring to incorporate after each addition.

Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.

Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400 degrees F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.