Poblano Mac and Cheese

By Jac_M

Nutritional Information
Amount per serving
Calories: 424
Fat: 11.6g
Saturated fat: 4.8g
Monounsaturated fat: 4g
Polyunsaturated fat: 0.9g
Protein: 21.1g
Carbohydrate: 59.6g
Fiber: 2.4g
Cholesterol: 23mg
Iron: 2.3mg
Sodium: 576mg
Calcium: 375mg

Ingredients

• 8 ounces uncooked penne pasta
• 2 poblano chiles (about 4 ounces)
• 1/3 cup fresh breadcrumbs
• 2 teaspoons olive oil
• 1 teaspoon grated lime rind
• 1/8 teaspoon ground red pepper
• 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

Preparation

Step 1

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces.
4. Combine breadcrumbs, oil, rind, and red pepper in a bowl. 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 breadcrumb mixture. Broil 1 minute or until browned.