Casserole, Mac and Cheese with Poblano Chiles and scallions

By Floridaberry

From Weber Grill Cookbook p. 218

Ingredients

• 3-4 medium poblano chile peppers, about 3/4 pound total
• 1/2 pound baked ham, sliced about 2/3 inch thick
• 6 scallions, including the green tops
• Extra virgin olive oil
• 4 tablespoons unsalted butter, plus a little extra for buttering the baking dish
• 4 tablespoons all-purpose flour
• 1 quart whole mailk
• 4 cups (about 12 ounces) shredded Monterrey Jack cheese, divided
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 10 ounces large elbow macaroni
• 1/2 cup fresh bread crumbs
• 2 teaspoons finely chopped fresh thyme

Preparation

Step 1

1. Heat grill

2. Lightly coat the chiles, sliced ham, and scallions with oil. Brush the cooking grate clean. Grill the chiles over direct medium heat, with the lid closed as much as possible, until evenly charred on all sides, 8 to 10 minutes, turning as needed. At the same time, grill the ham and scallions over direct medium heat until lightly charred, 4 to 5 minutes, turning once or twice and swapping their positions as needed for even cooking. Remove the chiles, ham, and scallions from the grill and let cool. Peel away the charred skins from the chiles. Remove and discard the stems and seeds. Roughly chop the chiles. Dice the ham into 1/3 inch cubes. Thinly slice the scallions crosswise and discard the root ends.

3. In a large saucepan over medium heat, melt the butter. As it starts to sizzle, whisk the flour into the butter to form a paste. Cook the mixture until it starts to brown, 2 to 4 minutes, stirring occasionally. Add the milk while whisking to keep lumps from forming. Raise the heat to medium-high. Gradually add 3 cups of the Monterey Jack cheese, all the Parmigiano-Reggiano cheese, the salt, and the pepper. As the cheese melts into the sauce and it begtins to boil , lower the heat to a simmer. Cook for 4 to 5 minutes. Remove the cheese sauce from the heat and pour into a buttered 2 1/2 -to- 3 quart baking dish.

4. Cook the macaroni in salted boiling water for 3 minutes less than the cooking time recommended on the package. Drain the macaroni and add it to the baking dish, mix it with the cheese sauce. Add the chiles, ham, and scallions. Mix well.

5. In a small bowl mix the bread crumbs with the remaining 1 cup of Monterrey Jack cheese and the thyme. Top the pasta with the bread crumb mixture and gently press it into the surface.

6. Place in 350 degree oven for 30 to 35 minutes.