South Of The Border Mac And Cheese

• 2 red peppers, freshly roasted
• 4 cups elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups milk
• 1 egg
• 6 ounces (about 1 1/2 cups) Wisconsin Queso Quesadilla Cheese, shredded
• 3 ounces (about 3/4 cup) mild Wisconsin Cheddar Cheese, shredded
• 1/2 teaspoon salt, more to taste
• 1/2 teaspoon pepper, more to taste
• 14-ounce can green chilies
• optional: extra cheese, crushed tortilla chips and/or chopped cilantro for topping

1. Roast red peppers using the broil option on your oven (if you don't have broil, bake at 400u0b0F).
2. Put peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally to
3. ensure blistering on all sides. Once done, put them in a zipped plastic bag for about 10 minutes
4. to allow the skin to loosen. Peel the skin from the peppers and remove the seeds,
5. but do NOT rinse, and chop. Cook macaroni according to package directions until al dente.
6. Drain and set aside.
7. In large pan, melt butter over medium-low heat and sprinkle in flour. Cook for a few minutes,
8. stirring constantly. Pour in milk and whisk until smooth. Cook until thick. Reduce heat to low.
9. In small bowl, whisk egg. Add 1/4 cup of the warm milk and butter mixture slowly and
10. whisk together to temper egg. Add egg mixture back to pot with the milk and butter and whisk until smooth.
11. Add shredded cheese to milk and butter mix and stir until melted. Add salt and pepper to taste.
12. Mix in chopped red peppers and can of green chilies (do not drain).
13. Add in drained pasta and mix to combine. Serve immediately or pour into baking dish, top with
14. more cheese (or crushed tortilla chips) and bake at 350u0b0F for 20-25 minutes.

red peppers, elbow macaroni, butter, flour, milk, egg, wisconsin queso quesadilla cheese, cheddar cheese, salt, pepper, green chilies, extra cheese

Taken from www.epicurious.com/recipes/member/views/south-of-the-border-mac-and-cheese-50124077 (may not work)