Green Chile Mac n Cheese

Green Chile Mac n Cheese 16 ounces pasta 2 tablespoons salt 3 tablespoons butter divided 2 tablespoons flour 2 cups half and half you can substitute milk 2 egg yolks 1 teaspoon cumin 8 ounces monterey jack grated 8 ounces sharp cheddar grated 8 ounces roasted green chile diced Boil water with 2 tablespoons of salt. Cook pasta until it is al dente. For example, my pasta instructions said to cook for 13-15 minutes, but I only cooked it 10 minutes. Drain and set aside. In the empty pot you cooked the pasta in, melt 2 tablespoons of butter with the flour. Whisk together to form a roux. Cook over medium heat for 2-4 minutes, whisking constantly, until it smells like a cooked pie crust. Add half and half and whisk until smooth. Once mixture has thickened, remove from heat. In a separate disk, whisk together egg yolks. Add one spoonful at a time of the hot milk mixture to the yolks and quickly whisk to temper the eggs. Then, add another spoonful, whisk, and continue the process until the egg yolks have increased in temperature. Then, while whisking the hot half and half mixture, slowly pour in the egg yolk mixture until thoroughly combined. Add the cumin, jack cheese, only about half of the cheddar, and the green chile. Stir to combine. Add the pasta and toss to fully coat. All of the cheese does not have to be melted. Use the extra tablespoon of butter to heavily grease an oven safe dish. Add the mac n cheese and top with remaining cheddar. Heat oven to 400 degrees F. Bake mac n cheese in hot oven for 10 minutes, then broil until the top starts to get golden, about 5 minutes. Serve immediately.