Green Chile Macaroni & Cheese Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: elbow macaroni, uncooked
8 ounce: ricotta cheese,
1 cup: heavy cream,
2 cloves: garlic, chopped
Directions:
: salt and pepper -- to taste
1/2 c parmesan cheese
1/2 c mozzarella cheese
1 lg jalapeno -- minced
1/2 c Green Chile Sauce (recipe
: follows)
1 TB dried red pepper threads --
: for garnish
1 bn parsley or cilantro, chopped
: for garnish
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.
Recipe By : "Thyme in a Bottle", by Ingrid Croce
From: Rooby
Source from luhu.jp
1/2 c parmesan cheese
1/2 c mozzarella cheese
1 lg jalapeno -- minced
1/2 c Green Chile Sauce (recipe
: follows)
1 TB dried red pepper threads --
: for garnish
1 bn parsley or cilantro, chopped
: for garnish
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.
Recipe By : "Thyme in a Bottle", by Ingrid Croce
From: Rooby
Source from luhu.jp