Chef Brian Hulihee's Green Chile Mac and Cheese

This week in Chef Chat we brought you our interview with Chef Brian Hulihee of Roaring Fork in central Scottsdale.

On Monday, he talked about how he got into the business and what it's like to be entering his 10th year at the restaurant. Yesterday, he recalled family memories involving traditional Chinese and Hawaiian cuisine.

Now, it's his turn to share a recipe of his own.

We bring you the secret that is Roaring Fork's Green Chile Mac n' Cheese!

Green Chile Macaroni and Cheese

INGREDIENTS: 1 lb. of elbow macaroni raw ¾ cup of small diced onions

¾ cup of poblano peppers ¾ cup of red peppers 1 oz. cooking oil 1 ¼ cup of heavy cream ½ tablespoon of Kosher Salt ½ tablespoon of Black Pepper 3 cups of shredded pepper jack cheese 1 ¼ cup of poblano puree (poblano peppers pureed in blender to make 1 ¼ cups liquid)

PREPARATION: 1. Cook macaroni in plenty of salted water until its tender and drain

2. Sauté onions and peppers in oil for 4-5 minutes 3. Season with salt and pepper 4. Add cream and reduce at five minutes

5. Add Poblano puree and reduce for 4-5 minutes 6. Add macaroni and turn off the heat 7. Fold in the cheese and check seasoning

Follow Chow Bella on Facebook and Twitter and Pinterest.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >