Creamy mac n' cheese with smoky roasted poblano peppers and pepper jack cheese.
Course Main Dishes
Cuisine American
Keyword comfort food, Food, mac n' cheese, poblano peppers, Recipe, roasted pepper mac n' cheese, roasted peppers, side dish
Servings 4Servings
Ingredients
2poblano peppers
2cupsdried elbow macaroni
2tablespoonsbutter
4tablespoonsflour
2cupswhole milk
3cupsshredded pepper jack cheese
1cupshredded medium cheddar cheese
1egg
1/2teaspoongarlic powder
1/2teaspoonkosher salt
3/4teaspoonground cumin
Instructions
Turn on broiler to low and broil poblano peppers until skins have blackened. About 10 minutes. Place hot peppers into a paper bag for 5 minutes. Remove from bag and peel the skins. Slice peppers in half lengthwise and remove seeds and stems. Roughly chop the peppers and set aside.
Bring a large pot of water to boil. Cook pasta according to package directions. Drain. Set aside.
In large pot, melt the butter over medium heat. Whisk in the flour. Allow to cook 1 minute. Slowly whisk in the milk. Stir in the pepper jack and cheddar cheeses. Cook until melted.
Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. Stir in garlic powder, salt and cumin. Fold in cooked macaroni and chopped poblano peppers. Mix well. Allow to set for 5 minutes or just until thickened. Serve hot.