Poblano Chile Mac N Cheese
Does anything say comfort food like creamy homemade Mac N Cheese?
Not in my book. Or my families for that matter.
So toss out the box with the powdered cheese folks and try your hand at this sometime.
Pablano Chile Mac N Cheese.
If you don’t like green stuff, just omit the steps using the chiles and you’ve still got creamy goodness over pasta that’ll be sure to please your husband, children and even Great Gramma Edna if she’s coming over for dinner.
But if you like a little spice, USE the poblanos. I have a secret love affair with these green beauties. Saute, or roast them up a bit and the flavor is like a flavor explosion in whatever you put it in. We use them now in place of most things that call for plain ol green peppers. They’re just that good. Start out by putting one (or two if you’re severely addicted) on a sheet pan and popping them into a 450º oven. I like to put them on the top-most rack.
Roast them for about 10 minutes per side, then flip them over till they’re nice and charred.
I let mine go a little long. You’re really looking for blackened/charred but with a little meat left to them. Once you remove them , the skins will slip off fairly easy. Peel them off then slit them down the middle and take a good sharp knife and scrape off the seeds. Then take that knife and just chop it up. This is a thing of beauty my friends…just wait.
Now, in a nice sized pot, bring the heat to medium and heat up 1/3 cup of butter. When it’s melted, add in 1/3 cup of flour also.
Continue to whisk this over the heat until a roux forms. A roux is really a fancy name for fat and flour mixed together to make a thickener. Do this for about 3 minutes. Then add in 3 cups of milk. I used whole milk.
Keep whisking for about 10 minutes until the mixture gets nice and thick.
Then dump in the cheeses…
I LOVE cheese! I bought these three this week and used two of them. A four year aged cheddar and pepper jack…a staple here in Oklahoma.
Grate up both the cheddar and pepper jack. Specifically, about three cups of cheddar and a half cup of pepper jack.
Toss it into the milk after it thickens.
Also add in some love…as in 1/2 teaspoon of salt, 1/4 teaspoon of chipotle chile powder and 1/4 teaspoon of garlic powder.
Dump in your roasted chiles.
Stir all of this up with a heavy spoon.
Stir until the cheese sauce is creamy. Then dump your pasta into the sauce.
Mix it up really well, coating all the pasta. Then dump it into a 9 x 13 baking dish.
Sprinkle the top with another 1/2 cup of each of the sharp cheddar and the pepper jack cheeses.
Then just to make it pretty, sprinkle another 1/2 teaspoon of chipotle chile pepper over top.
Bake this covered for about 20 minutes.
Creamy, cheesy, SPICEY, in a small sense…this is a flavor kick that you will enjoy. Just try it.
It’s comfort food …with a tad bit of discomfort. That’s southwest chiles at their best. Enjoy!
Katie’s Printable Recipe – Poblano Chile Mac N Cheese