Green Chili Mac and Cheese

Last month we took a quick trip to Austin. Music City USA! Home of fantastic dive bars, endless options for live music and barbecue.

The barbecue was insanely delicious. Pulled pork, brisket, ribs. There was definitely a meat coma.

But as good as the meat stuffs was, I can’t say it was my favorite thing, or the best thing or the thing I am going to crave from this trip.

I’m a sides girl. Pinto beans, cole slaw, potato salad. These are the best parts of getting good barbecue. But the absolute best of the best was the green chili mac and cheese we had at Roaring Fork.

We weren’t interested. The waitress told us to trust her.

And boy am I glad we did.

I make a pretty mean mac and cheese. SO I had to try and make a green chili version that would at least come close to satisfying the craving for the one at Roaring Fork.

So I took a basic mac and cheese recipe and amped it up with some green chilis.

For this recipe you will need:

  • 2 cups of milk
  • 1 small can of green chilis
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 oz sharp white cheddar, grated
  • 1 pound pasta, any shape (i used mini shells)
  • Optional, crushed crackers

Preheat the oven to 400.

Basic mac and cheese starts with a roux. Butter, flour and milk.

You melt the butter and add the flour, whisking, and cooking out the raw flour taste.


Then you add the milk. And here is where this becomes green chili mac and cheese.

Into a blender goes the milk and the can of green chilis. Blend. You will now have green chili milk.


Add to the butter and flour slowly. And whisk until it starts to thicken.


Meanwhile, bring a pot of water to a boil and add in your pasta. Cook according to package directions, drain and set aside.

When the milk and flour mixture has thickened (it should coat the back of a spoon) add in your cheese and stir until it melts.


Remove from the heat. Dump in the pasta and stir until it is all coated.


Pour into a greased 9×13 baking pan.


This next part is optional but recommended. Take half a sleeve of crackers (I used Ritz), place them in a bag, and whack away until you have crumbs.


Sprinkle atop the mac and cheese in the baking dish


And bake for 20-30 minutes. The crackers will turn golden, the cheese will melt and bubble and it won’t turn orange. I don’t know what happened to the lighting there. Sorry guys.


You get the warmth from the heat of the chilis and the smooth creaminess of the cheddar.

A match made in mac and cheese heaven.


Trust me. You won’t miss the brisket when you have a big bowl of this for dinner.

Pulled BBQ Chicken Sandwiches



I so totally left you guys hanging there!

In my last post, I promised you 2 recipes from 1 store bought rotisserie chicken. I gave you the soup and then, poof, I vanished.

Sorry about that, guys!

I promise you it was worth the wait!

I mean, look at that glorious pile of barbecue chicken and side of sweet potato fries!


This recipe is super easy, and super perfect for a cold, rainy day. So if you’re in the Northeast and getting hit by winter storm Damon, get ready for a cozy dinner to curl up with.

Okay, remember the chicken hubs shredded?


Well, it is the star of today’s show.

Get the show started by slicing a medium white onion and dropping it into a skillet with a drizzle of olive oil. Cook until softened.


In the meantime, pour some store bought cole slaw mix (it’s with the salad stuff – a bag of shredded cabbage and carrots) into a bowl and add a splash of apple cider vinegar. Pop in the fridge to chill. The cabbage provides a nice refreshing crispness, and the apple cider vinegar cuts through the fatty richness of the barbecue chicken.


When the onions are nice and browned, toss in your chicken. A few handfuls, depending on how many sandwiches you’re making.


Give it a big stir and let the chicken and onions cook together for 5-10 minutes.

Next, add a few tablespoons of your favorite barbecue sauce and stir.


Let this cook together for another 5 minutes or so.

Then, assemble your sandwich!

Pile high with chicken, coleslaw and some avocado slices.

Add some extra barbecue sauce if you like things saucy ; ).


Lid on and enjoy!


Banh Mi Hot Dog

It’s Memorial Day Weekend! And that means it’s time to slather on the sunscreen and fire up those grills!

Burgers and dogs are the classics for a barbecue, but how about sprucing up the condiment station and giving guests something more than the ketchup, mustard and relish they’ve grown accustomed to?

How about some sriracha yogurt sauce, some cucumbers, cabbage and bean sprouts?

That’s right.

I’m talking about making a banh mi hot dog.

A banh mi is a Vietnamese sandwich made with pork and traditional Vietnamese ingredients like cilantro and pickled carrots.

For our version, we set out a plate with sliced cucumbers, scallions, bean sprouts and shredded cabbage. And mixed up a sauce of Greek yogurt and a few dashes of sriracha.


So this Memorial Day, turn your plain old hot dog


Into a spicy, Vietnamese-style banh mi dog


For additional crunch, we topped ours with some chopped peanuts.


That Thai iced tea we made yesterday went great with the dogs. Really cools down the srirachi sauce!