Out West Poblano Mac
OUT WEST: Food & Lifestylewww.outwestlifestyle.comOut West Poblano Mac with fire roasted poblano peppers and a blend of sharp white cheddar and creamy jack cheese for ultimate flavor.
Servings: 8
Ingredients
- 1 lb. large elbow macaroni
- 4 poblano peppers
- 1/2 cup butter
- 1/2 cup flour
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 1 tsp salt
- 3 cups sharp white cheddar cheese grated
- 1 cup Monterrey Jack cheese grated
- 2 serrano peppers minced
Topping
- 2 cups sharp white cheddar cheese grated
- 1 cup Monterrey Jack cheese grated
Instructions
- Boil large elbow macaroni according to package directions, drain.
- While macaroni is boiling, place whole poblano peppers on a sheet pan and broil, turning as needed, to char each side. When fully charred, remove to a bowl and cover. Let sit for about 5 minutes, then peel off the charred outer skin, remove the stem and seeds and cut pepper into large strips. (If you have a gas stovetop, you can char by holding over the open flame.)
- In a large sauce pan, melt butter over medium heat. Stir in flour and continue to stir, cooking for about 3 to 5 minutes. Basically, you make a roux and want to not only combine the mixture, but cook the flour taste out as well.
- Gradually pour in milk and cream, stirring continuously to combine well. Mixture will start to thicken. Add salt.
- Stir in sharp white cheddar cheese and Monterrey Jack cheese until creamy. Fold in sliced poblano/pasilla peppers and minced serrano peppers. Fold in cooked elbow macaroni and combine well.
- Pour mixture into a baking dish. Top with remaining topping cheese.
- Bake at 350 degrees for about 15 minutes, then switch to broil for another 5 minutes or until a little browned on top.