Austin Mac 'n' Cheese Suiza (Rachel Ray's)

By jeknudson

Ingredients

• Salt
• 1 pound cavatappi or other short pasta
• 1 pound tomatillos—husked, rinsed and halved
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 onion, chopped
• 2 cloves garlic, grated
• 2 jalapeño chiles, seeded and chopped
• 2 teaspoons honey
• 1 teaspoon cumin (about 1/3 palmful)
• 1/3 cup finely chopped cilantro (a generous handful)
• Juice of 1 lime
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1 cup vegetable broth
• Pepper
• 1 cup shredded Swiss cheese
• 1 cup shredded monterey jack cheese
• 2 cups crushed tortilla chips, preferably flaxseed
• 1 cup shredded pepper jack cheese
• 1 cup crème fraîche or sour cream, optional

Details

Servings 6
Adapted from rachaelray.com

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.

While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, heat the EVOO, 1 turn of the pan, over mediumhigh heat. Add the onion, garlic and jalapeños and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for 10 minutes. Stir in the cilantro and lime juice.

In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and vegetable broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.

Pre-heat a broiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9-by-13-inch baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with the crème fraîche, if using.