Mac and Texas Cheeses With Roasted Chiles

By

myrecipes

Prep: 15 min.,
Broil: 15 min., Stand: 10 min.,
Cook: 7 min.,
Bake: 40 min.

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Ingredients

  • 4 poblano chile peppers 1 pound uncooked elbow macaroni $
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  • 1/2 cup butter $
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  • 1/2 cup all-purpose flour 2 cups whipping cream 1 cup milk $
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  • 3 cups (12 ounces) shredded Monterey Jack cheese, divided 1 (4-ounce) package goat cheese, crumbled $
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  • 1 teaspoon salt $
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  • 1/4 cup Italian-seasoned breadcrumbs 1/2 cup (2 ounces) shredded Parmesan cheese $
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Preparation

Step 1

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.
Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.
Prepare macaroni according to package directions; drain and set aside.
Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.
Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.
Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.
Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.
Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly

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