These mac-and-cheese recipe is great. And it has some kick. I'm taking this to our next family get-together. The kids will only eat that horrid boxed mac-and-cheese, so we're sure to get this all to ourselves.
Makes: 6-8 servings
Prep time: 30 minutes
Cook time: 25 minutes
Printable Recipe
Ingredients:
- 2 Poblano chiles
- 8 oz elbow macaroni
- 2 tablespoon unsalted butter
- 4 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon mustard powder
- 1/4 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1/2 cup cilantro, chopped
- 2 cups grated white cheddar cheese
- 2 cups grated pepper jack cheese
- 1/2 cup grated cotija cheese, for serving (I used crumbled queso blanco)
1. Roast the poblanos on your grill until well charred (you can also do this in the oven under the broiler). Let cool slightly. Remove the stems and seeds and chop.
2. Preheat oven to 375. Grease a small baking dish or 10" cast iron skillet.
3. Cook pasta according to package instructions and drain.
4. Pour pasta into greased dish or skillet.
5. In a medium pot, melt the butter. Add the garlic and cook for 1 minute.
6. Whisk in the flour and cook until is begins to turn light brown.
7. Slowly whisk in the milk, stirring until the mixture thickens.
8. Remove pot from heat and add the mustard powder, cayenne, cumin, lime zest, cilantro and poblanos. Mix and add salt and pepper to taste.
9. Add in half of the pepper jack and cheddar cheeses and stir until combined. Pour mixture over the top of the pasta and spread out evenly.
10. Sprinkle with remaining pepper jack and cheddar. Bake in oven for 20 minutes or until the cheese is bubbling and lightly browned.
11. Serve topped with crumbled cotija.
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