Poblano Mac and Cheese for 2

By lorik

Ingredients

• Makes 2 servings (2 cups)
• Total time: 40 minutes
• 4 oz. dry elbow macaroni
• 1 1/2 tsp. minced fresh garlic, divided
• 1 Tbsp. unsalted butter
• 1 Tbsp. all-purpose flour
• 1 cup whole milk
• 1 cup shredded Cheddar
• 1/2 cup shredded Chihuahua cheese
• 1 tsp. Dijon mustard
• 1 poblano chile, roasted, peeled, seeded, and diced
• Salt and black pepper to taste
• 1/4 cup panko bread crumbs
• 1 Tbsp. olive oil
• 1 tsp. minced fresh cilantro
• 1/8 tsp. ancho chili powder

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 400°.

Coat two 1-cup ramekins with nonstick spray; place on a baking sheet.

Cook macaroni in a pot of boiling salted water 2 minutes less than directed on package; drain.

Sauté 1 tsp. garlic in butter in a saucepan over medium heat until fragrant, 1 minute. Whisk in flour, cook 1 minute; slowly whisk in milk and cook until thickened, 5 minutes. Off heat, stir in cheeses, Dijon, poblano, and macaroni; season with salt and pepper. Divide mixture between prepared ramekins.

Combine panko, oil, cilantro, remaining 1/2 tsp. garlic, and chili powder; season with salt and pepper. Sprinkle over top of mac n’ cheese; bake until bubbly and tops are golden brown, 10 minutes.

Per serving: 776 cal; 46g total fat (25g sat); 127mg chol; 1160mg sodium; 59g carb; 4g fiber; 33g protein