Que Pasta Mexican Macaroni and Cheese

Que Pasta Mexican Macaroni and Cheese
Que Pasta Mexican Macaroni and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    poblano peppers

  • Salt

  • 1

    pound farfalle (bow-tie pasta) or whole-wheat penne

  • 1

    tablespoon EVOO – Extra Virgin Olive Oil

  • 1

    onion, finely chopped

  • 2

    garlic cloves, grated or finely chopped

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1

    cup chicken stock

  • 2

    cups milk

  • Freshly ground black pepper

  • 1 1/2

    teaspoons (half a palmful) ground cumin

  • 1 1/2

    teaspoons (half a palmful) ground coriander

  • 2 1/2

    cups grated Mexican cheese blend or mix of cheddar and queso fresco

  • 1

    firm avocado, diced

  • Juice of 1 lime

  • 2

    small vine-ripe tomatoes, seeded and chopped

  • 4

    scallions, green and white parts, chopped

Directions

Heat the broiler to high and blacken the poblanos on all sides, 12-15 minutes. Place the peppers in a bowl and cover tight with plastic wrap or place in a paper sack; cool for 10 minutes, then peel, seed and chop. Bring a large pot of water to a boil for pasta. Add salt and the pasta and cook al dente. Heat a saucepot over medium heat; add the EVOO, onions, and garlic and cook until tender, 6-7 minutes. Add the butter to the pan and when it melts, stir in the flour and cook for 1 minute. Whisk in the stock and milk and bring to a simmer. Season with salt, pepper, the cumin, and the coriander and cook until thickened, about 5 minutes. Stir in the cheese with a wooden spoon in a figure-eight pattern until the cheese melts. Drain the pasta and toss with the sauce and the chopped poblano peppers. Toss the avocado with the lime juice. Serve the mac-n-cheese in shallow bowls and top with the tomatoes, avocados and scallions.

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