2 ozs. elbow mac, dry
2 ozs. Velveeta cheese
1 oz. cream
1 tbsp. butter
1 oz. Hatch green
chilies, roasted,
peeled & diced
1 oz. (v) panko bread crumbs
1 tsp. oil or butter
Procedure:
- Blanch pasta.
- While waiting for pasta, warm cheese, cream and butter until fully incorporated and smooth.
- Once pasta is fully cooked, strain and add to cheese mixture. Add chilies, check seasoning, and place in small cast-iron skillet.
- Top with panko laced with oil and place into salamander until golden.
Submitted by Gilbert Moore, Executive Chef, Horseshoe Bay (Texas) Resort
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