Baked Green Chile Macaroni and Cheese

 Hip, hip, hooray! It's casserole season. I love a good casserole. It's easy to make, transport, and freeze for later if you need to. Plus, I know few people who don't love casseroles. How can you resist them with their yummy sauces and crispy edges? This one has all of those things, and it doesn't use any processed canned soups either. Plus it has a nice spice and flavor.

To make delicious green chile macaroni and cheese you will need:

1 12 oz can of evaporated milk
1 or 2 small cans of diced green chile
1 teaspoon of garlic salt
1/2 teaspoon of cayenne pepper (optional)
1 cup of grated cheddar
1 cup of grated Mozzarella or Monterrey Jack cheese
1/2 lb cooked macaroni




Begin by boiling the milk for about ten minutes. Evaporated milk is just like regular milk, but some of the water boiled out. We are going to encourage a bit more water to come out with this step.







 

After about ten minutes of being at a rolling boil, it should look like this. Turn down the heat as low as it will go before you add the cheese.

 Add the garlic salt, cayenne pepper, and green chiles. 

 Slowly add in the cheeses, reserving a few sprinkles for the top. If the sauce gets too thick, you can add a little milk to thin it out.

Combine with the cooked macaroni and put into an oven safe dish. Sprinkle on some of the cheese. OK, so I used a little extra cheese for this step.  I am also guilty of putting some green chiles on the top before baking as well. It's totally legal in all states.

Bake the macaroni for about 30 minutes at 350 degrees or until the cheese is browned and the center is bubbly and hot.