Tex-Mex macaroni and cheese with green chiles from The Best American Recipes 2004-2005: The Year's Top Picks from Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • innerharbors on February 04, 2025

    Like the other commenter, we loved this. No notes. Lots of leftovers that reheat well!

  • kbrooks on August 26, 2024

    This is a big hit in our house. Sort of a souffle-like macaroni and cheese. Caveat: be sure to use white corn tortillas. If you use yellow the taste will be fine but the resulting casserole will be an unappealing gray color.

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