Green Chile Mac and Cheese

Ingredients

• 2 cups elbow macaroni
• Salt
• 2 cups of whole milk
• 3 Tbsp unsalted butter
• 3 Tbsp flour
• 1/4 pound finely shredded jack cheese
• 1/4 pound finely shredded sharp cheddar cheese
• 1 cup corn kernels
• 1 1/4 cups chopped roasted, seeded green chiles
• 1 Tbsp lime juice
• 1 teaspoon salt
• 1/4 to 1/3 cup panko or other breadcrumbs

Directions

1. Bring a large pot of water to a boil and salt it well, using a tablespoon of salt per 2 quarts of water. Stir in the macaroni, bring the water back to a full boil, and cook uncovered for about 2 minutes less than the time listed on the pasta box.
2. The macaroni should be nearly done but still firmer than you would want to eat, since the oven will finish it. Drain it in a colander, then rinse with cold water so it stops cooking.
3. Preheat the oven to 400 degrees F. Set an ovenproof pot, like a casserole or Dutch oven, over medium heat and melt the butter. Once it is bubbling, add the flour and stir to form a roux. Cook, stirring frequently, for about 2 minutes, without letting it brown.
4. Pour in the milk gradually, whisking the whole time so the sauce stays smooth. Add the cheeses in thirds, stirring well after each addition so they melt into the sauce.
5. Fold in the macaroni, chiles, corn, and lime juice until everything is evenly mixed. Taste and season with a teaspoon of salt, using less or more as needed.
6. Scatter the panko or breadcrumbs over the top. Bake uncovered at 400 degrees F for 25 to 30 minutes, until the crumb topping is lightly browned.
7. Take the pot out of the oven and let the mac and cheese rest for 10 minutes before serving.