I spend lots and lots of time at H.E.B. I've never been a taste tester when they offer samples of things in the store, but now that Riley is old enough to want to try everything around, he does. My H.E.B. has The Cooking Connection inside and I do pay attention to what is going on in there. One day, we were rolling by and I heard the chef telling someone about her Green Chili Mac and Cheese. I backed up with no warning and had to try a bite. Riley and I both loved it, in fact, he wanted it for dinner that night! Too bad 'cause it wasn't cool enough outside for me to be making anything like that.
Well, it finally cooled off and I finally had a chance to make it. It was pretty simple (though we did get lots of dishes dirty!) and a hit, once again. Thanks for a great recipe, H.E.B.!!
Green Chili Mac and Cheese
1 1/2 pounds uncooked Ground Beef
1 jar Texas Two-Step Tomatillo & Green Chili Stew Mix
16 ounces elbow macaroni, penne or farfalle pasta
1 pound EZ Melt or Velveeta Cheese, cubed
2 teaspoons Adams Reserve Garlic Powder
1 teaspoon Adams Reserve Chili Powder (variety of your choice)
1/2 cup heavy cream
1 cup shredded Colby Jack cheese
Heat oven to 350 F. Coat a 3-quart baking dish with non-stick spray.
Cook macaroni in boiling water according to package directions.
Meanwhile, cook ground beef in a large skillet over Medium-High heat; crumble into small bits with a spoon while browning.
Place stew in a 3-quart saucepan or microwave-safe dish; add cubed cheese, garlic and chili powder. Microwave or heat over Medium to melt cheese.
Stir in macaroni, beef and cream; season to taste. Transfer to baking dish.
Top with shredded cheese; bake 15 to 20 minutes or until hot and bubbly.
This was a hit! Riley even wanted to take some in his lunchbox one day.