Poblano Macaroni and Cheese

Poblano Macaroni and Cheese might be just the American recipe you are searching for. One serving contains 228 calories, 11g of protein, and 14g of fat. This recipe serves 15. For 86 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 17675 people were impressed by this recipe. Plenty of people really liked this side dish. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Nutmeg Nanny. If you have cayenne, elbow pasta, mustard powder, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 41%. Similar recipes include Macaroni and Cheese – home made macaroni and cheese is a comfort food that is hard to beat. You can put away the pre packaged macaroni and cheese at the store, Boston Market Macaroni and Cheese – forget the stuff in the blue box, take a few more minutes, and serve up a tasty home made macaroni and cheese, and Gruyère and Emmentaler Macaroni with Ham and Cubed Sourdough From 'Melt: The Art of Macaroni and Cheese.

Servings: 15

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Roast the poblano chilies under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the for 20 minutes. Take the chiles out of the bag and rub off the skin. Take the chiles out of the bag and rub off the skin. Remove the stem and seeds and chop the chiles into 1-inch long pieces.Bring a large pot of salted water to a boil and add the pasta. Cook according to your package's directions ad then drain the pasta. (You want the pasta to be cooked but not mushy; cook for 5 minutes.)Preheat the oven to 375. Grease a large baking dish or a large 12 inch cast-iron skillet, and pour the drained pasta into the dish.In a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute. Whisk in the milk and stir until it's thickened a bit but still fluid, about 1 to 2 minutes. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles. Adjust seasonings and add salt and black pepper.Slowly add half of the cheddar cheese and stir until it's melted and well combined into the sauce. (If the sauce has cooled too much and the cheese won't melt, return the pot to low heat on the stove seems a little thick return it to the stove until soft again. If however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.) Pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling. Sprinkle with Cotija cheese, and serve immediately.

 

Step by step:

1. Roast the poblano chilies under the broiler until blackened, about 5 minutes per side.

2. Place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the for 20 minutes. Take the chiles out of the bag and rub off the skin. Take the chiles out of the bag and rub off the skin.

3. Remove the stem and seeds and chop the chiles into 1-inch long pieces.Bring a large pot of salted water to a boil and add the pasta. Cook according to your package's directions ad then drain the pasta. (You want the pasta to be cooked but not mushy; cook for 5 minutes.)Preheat the oven to 37

4. Grease a large baking dish or a large 12 inch cast-iron skillet, and pour the drained pasta into the dish.In a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter.

5. Add the garlic and cook for 1 minute.

6. Whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute.

7. Whisk in the milk and stir until it's thickened a bit but still fluid, about 1 to 2 minutes.

8. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles. Adjust seasonings and add salt and black pepper.Slowly add half of the cheddar cheese and stir until it's melted and well combined into the sauce. (If the sauce has cooled too much and the cheese won't melt, return the pot to low heat on the stove seems a little thick return it to the stove until soft again. If however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.)

9. Pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling. Sprinkle with Cotija cheese, and serve immediately.

Nutrition Information:

covered percent of daily need