How many times have I made green chili macaroni and cheese? And why do I still have to look up the recipe? Anyhow, I did skip the chicken this time, and made the usual modifications: swapped cotija for the American, and doubled the pasta. Since it is so dang hot, we did the whole thing in the pressure cooker on the porch. For future reference: 1 minute is plenty of time for little pasta like small shells. Maybe even zero minutes. I did not make my own salsa verde this time around. Don't care. Although one of these days I will do the whole poach the chicken, make the salsa routine, but not until farm tomatillos come in.
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