Preheat the oven to 500°F. Place the chiles on a greased baking sheet and cook, using tongs to turn the chiles after about 8 to 10 minutes, so that they blacken evenly on all sides. When blackened, remove from the oven and seal t the chiles inside plastic bags for 10 minutes. Remove the chiles from the bags and slip off the blistered skins. When cooled, remove the seeds and stems and cut into strips.
Mac and Cheese:
Lower the oven temperature to 375°F. Using 1 tablespoon of the butter, grease a medium casserole dish and set aside.
In a saucepan, heat he cream and milk over medium-high heat. In a separate saucepan, melt the remaining butter over medium heat. Whisk the flour into the melted butter, stirring over medium heat for approximately 1 minute. Slowly pour in the heated whipping cream, whisking the mixture until it thickens. Remove the saucepan from the heat and stir in the caciotta and goat cheese. Season with salt and set aside. In a large mixing bowl combine the macaroni, cream mixture, and green chiles, mixing gently until well combined. Pour the macaroni into the greased baking dish and evenly spread the bread crumbs and grated asiago cheese over the top. Bake for 50 to 60 minutes, or until top is browned.
Serves 6 - 8
Reprinted with permission from © Grady Spears and June Naylor, The Texas Cowboy Kitchen, published by Andrew McMeel click for book review and more recipes
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