Next-level mac & cheese

My love off "out of the ordinary" food has gone to a new level today. I have been craving mac & cheese all day (because it feels rather wintery outside, and mac & cheese is one of my comfort foods of choice for this time of year). So what is the most logical thing to do? Make mac & cheese, right?

.......right??

Well, perhaps. But wouldn't it be so much better if this mac & cheese were somehow better than normal? Superior, even?

Suddenly, as if the Google algorithm gods could read my thoughts, it popped into my inbox. I get this newsletter from a hunting/trapping/fishing group (which is fantastic!), and they always have incredible-sounding recipes. Today's really hits the spot though, and I cannot wait to try this.

This recipe takes your standard mac & cheese, then adds things like roasted chilis and shredded gruyere cheese mixed with a solid white cheddar cheese. Then it takes it to an even better level and tops everything off with smoked pheasant or chicken.

Yes. Yes PLEASE. I need this in my life. This is the best way to survive the winter cold.

Green Chile Mac & Cheese:

• 1 pound cooked pasta (I like using corkscrews or rotini)

• 5 tbsp. butter

• 1 large white onion, chopped

• 2 cloves garlic, minced

• 1 tbsp. oregano (optional)

• 1½ cups chopped roasted green chiles (see headnotes)

• 5 tbsp. all-purpose flour

• 1½ cups whipping cream

• ½ cup whole milk

• 1½ cups shredded gruyere cheese (or similar)

• 1 cup shredded white cheddar cheese

• ½ cup grated pecorino or parmesan cheese

• 8-oz. cooked, shredded smoked pheasant or chicken

• ¼ cup chopped cilantro or parsley

• ½ cup breadcrumbs

1)    In a large sauté pan set over medium-high heat, heat the butter. Add the onion and sauté for about 5 minutes, stirring often. Add the garlic and cook another minute

2)    Preheat the oven to 350°F

3)    Add the flour to the pan and stir it in well. Lower the heat to medium and let the flour cook for a few minutes, stirring often (don’t let it brown, but you do want it to color just a bit. Look for an ivory-beige color, which should take about 5 minutes)

4)    Stir in the roasted green chiles and the oregano. Start stirring in the whipping cream and the whole milk, little by little. Do this about ½ cup at a time, stirring each time. Wait until the mixture begins to simmer before adding the next ½ cup

5)    When the cream and milk is all in there, add the shredded cheeses about ½ cup at a time, stirring until they are melted and incorporated before adding the next ½ cup. Mix in the cilantro (if using) and add salt and black pepper to taste

6)    Stir in the cooked pasta and the pheasant or chicken and mix well. Spoon this into a casserole dish (a standard 9×13 works best), and pack it down evenly. Top with the breadcrumbs. If you want to add other seasoning, like a sprinkle of Cajun, Old Bay, Cavender's, chile powder or whatever, do that now. You can also dot the top with more butter if you'd like

7)    Bake this for about 25 minutes, or until the breadcrumbs start to brown. Take the casserole out and let it sit for 5 minutes before serving

This tasty twist on mac & cheese takes it to the next level. Yum! A winter must-try.

(Inspiration for the recipe came from the Hunt Gather Cook website)