Texas-Style Mac and Cheese

Ingredients

• 2 tablespoon sextra virgin olive oil, divided
• 1/4 cup very finely diced shallot
• 2 clove sgarlic, minced
• 2 tablespoon sbutter
• \1 1/2 teaspoon skosher salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper, plus more to taste
• 12 ounce sgluten-free elbow pasta, such as Jovial
• 2 cup smilk
• 2 cup swater
• \1 1/2 cup ssharp cheddar cheese, such as Tillamook, divided
• 1/4 cup low-fat sour cream
• 1(4-ounce) can diced green chiles, undrained
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon paprika
• 1/4 cup gluten-free panko bread crumbs, such as Aleia
• 1 tablespoon finely chopped cilantro leaves, optional, for serving

Instructions

1. Preheat oven to 425°F.
2. Heat a large pot over medium heat with 1 tablespoon olive oil. Add the shallot and garlic and cook, stirring, until just tender, about 2 minutes.
3. Add the butter, salt, and pepper and melt.
4. Add the uncooked pasta, milk, and water and bring slowly to a boil over medium heat. Cook, stirring often, until the pasta is tender and most of the liquid has absorbed, about 12 minutes.
5. Remove from heat and stir in 2 cups of shredded cheese, sour cream, green chiles, nutmeg, and paprika. Season to taste with more salt, if desired.
6. Transfer the mac and cheese to a casserole dish and top with the remaining 1/2 cup of shredded cheese.
7. In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil. Toss until well combined, then sprinkle evenly over the mac and cheese.
8. Transfer to oven and bake, uncovered, until the cheese and panko are golden brown, 8 to 10 minutes, being careful not to burn.
9. Remove from oven and let cool for about 5 minutes before serving. Garnish with freshly chopped cilantro (if using), serve and enjoy!