Poblano Mac and Cheese

By janicecraig

Ingredients

• 8 ounces uncooked penne pasta
• 2 poblano chiles (about 4 ounces)
• 1 cup 1% low-fat milk, divided
• 1 cup unsalted vegetable stock
• 3 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 5 ounces queso quesadilla cheese, shredded
• 1/4 cup fat-free sour cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 3/8 teaspoon kosher salt
• Cooking spray

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Preheat oven to 350.

2. Cook pasta according to package directions, omitting salt and fat; drain.

3. While pasta cooks, place chiles on a foil-lined baking sheet. Broil 6 minutes or until blackened, flip and repeat with other side. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces.

4. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with grated sharp cheddar. Bake for 30 - 45 minutes until browned.