• 16 ounce package uncooked Pasta
  • 3 tablespoons Olive Oil
  • 1 jar Cookwell & Company Green Chile Stew
  • 1/2 cup Whipping Cream
  • 1 pound American Cheese, cut into 1/2 inch cubes
  • 1 wedge (1/2 pound) Frescolina Ricotta Salata, crumbled
  • 2 tablespoons Adams Reserve Southwest Ancho

Preheat oven to 350 degrees.  Oil 13 X  9 inch baking dish with Olive Oil.

Cook Pasta according to package directions, drain and set aside.

In a large pot mix the Green Chile Stew, Whipping Cream, American Cheese, Ricotta Cheese and Southwest Ancho Seasoning.

Cook until cheese is melted, about 7 minutes.  Stir in Pasta and mix well.

Place mixture in baking dish and Bake for 25 minutes.

Remove from Oven and serve.

  1. marina says:

    Like I sead your simply the best!!!!:)

  2. belocchio says:

    When it’s cold and rainy, when your best friend shows up in the same dress you’re wearing, when you did not get that raise in pay, when the house deal falls through, when you want to impress that new guy – that’s when you need comfort food. That’s when you want SANTE FE MACS AND CHEESE !!!

  3. trkingmomoe says:

    I am getting a little old for the spice but I still love mac and cheese. I have to use a light hand with heat when I cook.

    • Chef Emil says:

      The really nice thing about the Green Chile Stew is that it is not spicy, but has a beautiful infusion of flavors, so I think I should cook you up a batch………….you might like it!

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