Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 cup packed fresh bread crumbs or ¾ cup dried panko bread crumbs
- ¼ cup (½ stick) unsalted butter
- 2 tablespoons unbleached all-purpose flour
- 1 to 2 tablespoons minced onion
- 1 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen
- 1 cup whole milk
- ½ cup buttermilk or plain yogurt
- ¾ teaspoon salt, or more to taste
- 6 ounces creamy fresh goat cheese, crumbled
- 4 ounces Havarti or Fontina cheese, grated
- 6 ounces aged Cheddar cheese, grated
- ¾ pound elbow macaroni, cooked according to package directions
Instructions
- Preheat oven to 375º F. Butter a shallow medium to large baking dish.
- Prepare bread crumbs, first melting butter in a small skillet over medium heat. Stir in bread crumbs and toast them until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve them.
- Prepare cheese sauce, first melting butter in a large heavy saucepan over medium-low heat. Stir flour into butter gradually. When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice and cook until heated through. Raise heat to medium-high and gradually whisk in milk and buttermilk and salt.
- Bring mixture to a boil and continue to cooking until lightly thickened, stirring occasionally, about 5 minutes.
- Stir in goat cheese until melted into sauce. Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted.
- Toss macaroni with cheese sauce and spoon into prepared baking dish.
- Scatter bread crumbs over the macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden brown and crunchy on top.