Que Pasta Mac 'n' Cheese

By chelyc13

Ingredients

• 4 poblano chiles
• 1 lb farfale (bowtie) pasta or whole wheat penne rigate pasta
• 1 tblsp extra virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 2 tblsp butter
• 2 tlbsp flour
• 1 cup chicken broth
• 2 cups milk
• 1 1/2 teas ground cumin
• 1 1/2 teas ground coriander
• pepper
• 2 1/2 cups shredded mexican cheese
• 2 small vine ripened tomatoes, seeded and chopped
• 1 avocado, cut into small cubes
• 4 scallions, chopped
• Juice of 1 lime

Details

Servings 4

Preparation

Step 1

1. Preheat the broiler to high, Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.

2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

3. While the pasta is working, in a medium saucepan, heat the evoo, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6 to 7 minutes. Add the butter and stir to melt. Whisk in the flour and cook for 1 minutes. Whisk in the chicken broth, then the milk, and bring to a simmer. Season with the cumin, coriander and salt and pepper to taste. Cook until thickened, about 5 minutes. Add the cheese and cook, stirring, until melted.

4. Toss the pasta with the sauce and reserved poblanos. Serve in shallow bowls; top with the tomatoes, avocado and scallions and drizzle with the lime juice.