Poblano Mac & Cheese

By Texaschef11

Ingredients

• for serving:
• 2 poblano chiles
• 8 oz. elbow pasta
• 2 Tbs. unsalted butter
• 4-6 garlic cloves, minced
• 2 Tbs. all-purpose flour
• 1 1/2 c. whole milk
• 1 tsp. mustard powder
• 1/4 tsp. cayenne
• 1/2 tsp. ground cumin
• 1 tsp. lime zest
• 1/2 c. chopped cilantro
• sea salt
• freshly ground black pepper
• 12 oz. grated white cheddar cheese (I used half white, half yellow)
• Cotija cheese (or goat cheese...not the same thing, but I had it and wanted to use it and it rocked)
• Tortilla chips, crushed

Preparation

Step 1

Roast the poblanos under the broiler until blackened, ~5 minutes per side. Remove and cover them to let them steam, for ~20 minutes. I like to roast them right on top of a large sheet of foil, then just bring the foil up and around the chiles. Peel/rub off the skins and remove the stems and seeds, then dice into ~1" chunks.

Bring a large salted pot of water to a boil and cook pasta until just al dente. Preheat your oven to 375° F. Grease a large baking dish or cast-iron skillet (personally, I'd choose an 8"-10") and set aside.

In a pot set over low heat, melt the butter. Add garlic and cook for 1 minute. Whisk in the flour and cook until light brown and toasty smelling, ~1 minute more. Whisk in the milk and stir until thickened, 1-2 minutes. Remove pot from heat and stir in mustard powder, cayenne, cumin, lime zest, cilantro, and prepared poblanos. Taste and adjust seasonings with salt and pepper, as needed.

Stir half of the cheese into the sauce until melted. Throw in the pasta and stir until coated. Pour into prepared dish. Top with remaining cheddar cheese and bake, uncovered, until cheese is bubbly and slightly golden. Sprinkle with Cotija (or goat cheese) right when it comes out of the oven (to help it melt in a bit) and crushed tortilla chips (you could also sprinkle these on top before baking, if you wish), if you wish.