Christina's Green Chile Mac and Cheese

Ingredients

• 2 cups organic healthy grain (spelt, einkorn, etc) elbow macaroni
• Salt
• 2 cups of whole milk
• 3 Tbsp unsalted butter (salted works fine)
• 3 Tbsp spelt or other flour
• 1/4 pound (1 cup, packed) finely shredded jack cheese
• 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
• 1 cup organic corn kernels (if frozen, defrost before using)(works fine without corn)
• 1 1/4 cups chopped roasted, seeded green chiles (or three 4 ounce cans diced roasted green chiles)*
• 1 Tbsp organic lime juice
• 1 teaspoon sea salt (Real Salt)
• 1/4 to 1/3 cup spelt or other breadcrumbs

*If you are roasting your own chiles (highly recommended), start with about 5-6 large green chiles—Hatch, Anaheim, poblano, or a mixture—and char them over a gas stove, under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems. 

1. Cook the macaroni very al dente: Boil a large pot of salted water, a tablespoon of salt for every 2 quarts of water. Add pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. (The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven.)
2. Drain pasta in a colander and run cold water over it to stop the cooking.
3. Preheat the oven to 400°F.
4. Make a roux with butter and flour: In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown.
5. Slowly whisk in milk: Add the milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.
6. Stir in the cheeses a third at a time, stirring to incorporate after each addition.
7. Stir in pasta, chiles, corn, lime juice, salt: Add the macaroni, chiles, corn and lime juice and stir until well combined. Taste for salt, add a teaspoon, less or more, if needed.
8. Top with breadcrumbs and bake: Top the mac and cheese with breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned.
9. Remove from oven and let cool for 10 minutes before serving.