Featured on Steakhouse Day TV episode
INGREDIENTS
- 3 tablespoons butter, divided
- 1 cup diced onion
- 2 tablespoons all-purpose flour
- 10 ounces pasta, I used orecchiette but you can use anything you like
- 1½ cup milk
- 1- 4 ounce can green chilies
- 1 cup shredded Colby/Jack cheese
- 1 teaspoon Dijon mustard
- Kosher salt and fresh ground pepper
- ¼ cup Panko bread crumbs
- ¼ teaspoon chipotle chili powder
DIRECTIONS
- Preheat oven to 350
- Melt 2 tablespoons butter in a medium sized pot and add onions and cook until softened about 5 minutes
- Stir in flour mixing well to make a roux (a dry paste), and slowly whisk in milk
- Once it starts to thicken, add chilies and cheese, mix well
- Cook pasta according to package directions, then drain but hold back about a cup of the pasta water
- Add the cooked pasta to the sauce with the mustard and season to taste with salt & pepper
- Put into an 8x8 casserole dish or cast iron skillet
- IN a small pot, melt remaining butter and add the Panko crumbs and chipotle powder - mix well to get everything mix and sprinkle on top of pasta
- Bake until top is brown and crispy, 20 to 25 minutes