Tamale Mac and Cheese
I’m a big fan of tamales. My favorite being the green chili chicken variety. I’m also a really big fan of mac and cheese (don’t even get me started on that front). So this Tamale Mac and Cheese is the best of both worlds. Two of my favorite dishes colliding into one mega casserole because that’s what this blog is all about. This dish features a bottom layer of masa. A layer of green chili chicken sauce and then of course topped with a mountain of homemade mac and cheese. Let’s not forget about the layer of crispy bread crumbs and more cheese. Then it’s baked until bubbly and I kid you not, it tastes JUST LIKE a green chili chicken tamale. It’s crazy and cozy and comforting and calling out your name. It might be slightly over the top. Sometimes though, you deserve to treat yourself with a melty cheesy pasta-filled dish, especially during this time of year. It’s great for potlucks or family gatherings.
Tamale Mac and Cheese
Equipment
- Baking sheet
- Blender
- Mixing bowl
- Colander
Ingredients
Filling:
- 1 pound tomatillos husked and rinsed
- 3 serrano chilies stemmed
- 4 large garlic cloves
- 1 large yellow onion chopped
- 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 4 cups store-bought rotisserie chicken or chicken breasts boiled and shredded
- 2/3 cup fresh cilantro chopped
- 2 tablespoons canola or vegetable oil
Masa Crust:
- 1/2 cup yellow cornmeal
- 3/4 cup masa harina prepared corn flour
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 6 tablespoons unsalted butter melted and cooled
- 1 cup buttermilk
- 2 large eggs lightly beaten
Mac and Cheese:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili powder
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded pepper jack cheese
- 1 pound elbow macaroni or medium pasta shells
- 1/4 cup panko bread crumbs
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil.
- Cut the tomatillos in half and spread them out on the baking sheet. Toss in the chilies, garlic, onion, olive oil, salt, and black pepper until evenly combined and spread out in an even layer. Roast until charred, about 15 to 20 minutes. Remove from the oven and set aside to cool. Transfer to a blender, along with the chicken stock and cilantro and blender until smooth. Set a large pot over medium-high heat along with the canola oil. Once hot, pour the sauce in and cook until thick and reduced by half, about 1 hour. Stir in the shredded chicken, set aside.
- To make the crust, in a medium bowl, whisk together the cornmeal, masa, flour, sugar, baking powder, baking soda, butter, buttermilk and eggs until smooth. Pour into a greased baking dish, spreading it out into an even layer. Top with the green chicken chili, spreading it out into an even layer as well.
- Cook the pasta until al dente, according to the package directions. Drain and set aside. To make the cheese sauce, place a large saucepan over medium-high heat with the butter. Once melted whisk in the flour and cook for about 30 seconds, slowly stream in the milk, whisking until smooth. Cook over medium until thick, about 10 minutes. Season with salt, black pepper and chili powder. Remove from the heat and stir in 1 1/2 cups cheddar cheese, and 1 1/4 cups pepper jack until melted and smooth. Mix in the cooked noodles until well combined. Pour over the green chicken chili layer. Sprinkle the top with panko, and reserved cheeses.
- Bake until bubbly and golden brown on top, about 25 to 30 minutes. Remove from the oven and let cool slightly before serving. Enjoy!
