Jewel's Spicy Roasted Poblano Mac n Cheese

By Valarie

Ingredients

• 1 1/2 pounds Elbow Noodles
• Salt
• 3 Poblano Peppers
• Olive Oil
• 1 Yellow Onion (chopped)
• 1 Jalapeno (minced)
• 2 Garlic cloves (minced)
• cracked Black Pepper
• 1 teaspoon Red Chile Flake
• 2 teaspoons fresh Oregano leaves
• 1 cup Mexican Crema

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 1 1/2 pounds Elbow Noodles
Salt

instructions Bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain, reserving a cup of pasta water.

step 2

ingredients 3 Poblano Peppers

instructions Carefully cook poblanos directly over a gas flame until blackened on all sides, about 6 to 7 minutes. Alternatively, place on a baking sheet and broil, turning every few minutes, until blackened on all sides, about 10 to 12 minutes. Transfer roasted peppers to a plastic or paper bag to steam for 5 minutes. Once cooled, remove blackened skin, stem and seeds. Dice pepper.

step 3

ingredients Olive Oil
1 Yellow Onion (chopped)
1 Jalapeno (minced)
2 Garlic cloves (minced)
cracked Black Pepper
1 teaspoon Red Chile Flake
2 teaspoons fresh Oregano leaves

instructions Heat a large pot with a few tablespoons of oil over medium-high. Saute onions with salt, until soft, about 2 to 3 minutes. Add jalapenos and cook for 2 minutes before adding garlic. Season with chile flake, oregano, salt and pepper.

step 4

ingredients 1 cup Mexican Crema

instructions Remove from heat and stir in cooked pasta, poblanos and crema. Adjust consistency with reserved pasta water, if needed. Serve warm.

Helpful Tips:
1. Keep the seeds in while cutting jalapenos if you want more heat.
2. Crema makes the macaroni and cheese creamy while keeping it light.

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