Tex-Mex macaroni and cheese with green chiles from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Notes about this recipe

  • chawkins on June 11, 2013

    We liked this a lot, it did not taste as rich as a regular mac and cheese even though there were quite a bit of cheeses and half-and-half in it. I suppose the poblano and the cilantro helped cut the richness and added fiber to a dish that was essentially carb and fat, making it healthier.

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