Austin Mac 'n' Cheese Suiza

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• salt
• 1 lb cavatappi pasta or 1 lb other short pasta
• 1 lb tomatillo, husked, rinsed and halved
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, grated
• 2 jalapeno chiles, seeded and chopped
• 2 teaspoons honey
• 1 teaspoon cumin (about 1/3 palmful)
• 1/3 cup finely chopped cilantro (a generous handful)
• 1 lime, juice of
• 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 monterey jack pepper cheese
• 1 cup creme fraiche (optional) or 1 cup sour cream (optional)

Recipe

• 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.
• 2 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 medium-high heat. add the onion, garlic and jalapenos 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.
• 3 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.
• 4 preheat 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 creme fraiche, if using.