Green Chile Macaroni And Cheese

Recipe Ingredients

16 oz	454g	Elbow macaroni - uncooked
8 oz	227g	Ricotta cheese
1 cup	237ml	Heavy cream
2		Garlic - chopped
		Salt and pepper - to taste
1/2 cup	73g / 2.6oz	Parmesan cheese
1/2 cup	73g / 2.6oz	Mozzarella cheese
1 cup	93g / 3.3oz	Jalapeno - minced (large)
1/2 cup	118ml	Green chile sauce - (recipe follows)
1 tablespoon	15ml	Dried red pepper threads - for garnish
1		Parsley or cilantro - chopped, for garnish

Recipe Instructions

Boil the macaroni until al dente and set aside. Beat the ricotta, cream, and garlic together in a medium bowl. Transfer the ricotta-cream mixture to a large skillet. Over medium heat, stir in the parmesan, mozzarella, jalapeno, and Green Chile Sauce. Add the cooked macaroni and stir the pasta until incorporated. Adjust the seasoning with salt and pepper and transfer to wide soup bowls. Garnish with red pepper threads and parsley or cilantro.

Source:
"Thyme in a Bottle", by Ingrid Croce

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