This is one of my favorite main courses to serve when I have a group of people for a dinner party. It makes a large dish full and because it uses practically every bowl in the kitchen (but worth it!), it’s more fun to make it for a group of people– especially because they’ll go back for seconds and thirds. The original recipe came from the Martha Stewart Meatless cookbook.

16 ounces elbow macaroni

1 cup bread crumbs

2 tablespoons unsalted butter

2 cups vegetable stock or chicken broth

5 tablespoons all-purpose flour

pinch of nutmeg

pinch of cayenne pepper or red chile powder

2 cups milk

8 ounces extra-sharp cheddar (about 2 1/4 cups)

1 ounce Parmesan cheese

Green chile– I use the jarred 505 brand (the amount is up to you– depending on how much flavor and heat you’d like– I tend to use half a jar)

salt, as needed

Directions:

Preheat over to 400 degrees.

Cook pasta in boiling water, just a few minutes less than directed on the package directions. Drain in a colander and run under cold water to stop the cooking; drain again. Transfer to a large bowl.

Whisk 1/2 cup stock into the flour in a medium bowl. Melt a tablespoon of the butter into a medium saucepan over medium heat. Stir in nutmeg, cayenne/red chile powder, and salt (as needed). Add milk and the remaining 1 1/2 cups of stock. Whisk in the flour mixture. Bring to a boil, whisking frequently. Reduce to a simmer. Cook 8 minutes, whisking frequently. Add both cheeses and stir until melted. Pour over macaroni, add green chile, and stir to combine.

Pour macaroni mixture into large casserole dish and even out. Melt 1 Tablespoon of butter and combine with bread crumbs. Pour that mixture over the macaroni and cheese and even out. Bake until bubbling and gold brown, about 30 minutes. Let cool slightly before serving.

Serve with crusty bread and a caesar salad.