Mac N Cheese Suiza was from my recent Rachael Ray magazine. It wasn't my all time favorite mac n cheese but it was a nice twist to a comfort food favorite.
1 lb cavatappi or other short pasta
1 lb tomatillos—husked, rinsed and halved (I used canned)
1 T (EVOO)
1 onion, chopped
2 cloves garlic, minced
2 jalapeño chiles, seeded and chopped
2 t honey
1 t cumin
1/3 cup finely chopped cilantro
Juice of 1 lime
3 T butter
3 T flour
2 cups milk
1 cup vegetable broth
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. 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. Using a food processor, pulse the tomatillos until chopped. In a medium saucepan, heat the EVOO, 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.
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.