Green Mac And Cheese

• 2 large Anaheim chile peppers, stems removed
• 2 tablespoons extra-virgin olive oil (optional)
• 1 cup heavy whipping cream
• 1/4 cup butter
• 1 (8 ounce) package shredded pepper Jack cheese
• 1 (4 ounce) package grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• 3/4 cup shredded Mexican cheese blend
• 1 pinch salt and ground white pepper to taste
• 1 cup elbow macaroni
• 1/2 sleeve buttery round crackers (such as Ritz(R)), crushed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place Anaheim peppers in a blender and blend, adding olive oil as needed to create a smooth paste.
3. Heat cream in a pot over medium heat; stir in butter. Add Anaheim pepper paste, pepper Jack cheese, Parmesan cheese, mozzarella cheese, Mexican cheese blend; cook, stirring constantly, until cheeses are melted and sauce is smooth, 5 to 10 minutes. Season with salt and white pepper.
4. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
5. Stir cheese sauce into elbow macaroni; transfer to a casserole dish and top with crushed crackers.
6. Bake in the preheated oven until topping is browned and cheese is bubbling, 20 to 25 minutes.

chile peppers, extravirgin olive oil, heavy whipping cream, butter, pepper, parmesan cheese, mozzarella cheese, salt, elbow macaroni, buttery round crackers

Taken from www.allrecipes.com/recipe/256039/green-mac-and-cheese/ (may not work)