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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: wilbur
Servings: 8
For the Topping:
1 cup fresh bread crumbs
2 tablespoons unsalted butter — melted
1 clove garlic — minced
¼ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon cayenne
Combine bread crumbs, melted butter, garlic, salt, pepper, and cayenne in bowl.
For the Filling:
4 quarts water
salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons flour
3 cups heavy cream
2 cups whole milk
2 cups shredded Monterey jack cheese
2 cups shredded cheddar cheese
1 chipotle chile canned in adobo — minced
¼ cup canned sliced green chiles — minced
pepper
Adjust oven rack to middle position and heat oven to 350°F.
Bring the water to boil in Dutch oven. Add 1 tablespoon salt and macaroni and cook until nearly tender. Drain macaroni and set aside in colander.
Melt butter in now-empty Dutch oven over medium-high heat. Add flour and whisk constantly until mixture is light brown, 2 to 3 minutes. Gradually whisk in cream and milk. Bring to boil, then reduce heat and simmer, whisking constantly, until mixture is slightly thickened, 5 to 7 minutes. Stir in macaroni, cheeses, and chiles and season with salt and pepper. Transfer to 2 quart baking dish and top with bread-crumb mixture. Bake until golden brown and bubbly, about 30 minutes. Cool 5 minutes, then serve.