This is not a bad problem to have. We may complain about the zucchini beast and her cousin the cucumber monster, but the chile plants? Uh uh. We roast and eat every one. Here’s my new favorite recipe for putting to good use garden or market green chiles—a green chile mac and cheese casserole, with corn. Yum! This is so good that even my friends who typically shy away from cheesy dishes asked for more. There’s something about the trio—green chiles, corn, and cheese—that’s irresistible. The splash of lime? Perfect. Some markets sell a “Mexican blend” of shredded cheese; feel free to use this cheese blend in this recipe. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking. Stir in the cheeses third at a time, stirring to incorporate after each addition. Remove from oven and let cool for 10 minutes before serving.
