Creamy poblano mac and cheese
Ingredients
- 1 package elbow macaroni
- 2 tbsp butter
- 2 garlic cloves
- 1/2 onion
- 2 tbsp chicken bouillon powder
- 1 tsp salt
- 1 can evaporated milk
- 1 cup milk
- 1 package cream cheese
- 1 handful fresh cilantro
- 8 chiles poblanos
- 1 cup grated queso Chihuahua
- 1/2 cup grated Gouda or Swiss cheese
Instructions
- Preheat oven to 350 °F (175 °C).
- Cook pasta: Boil the macaroni in salted water following package instructions. Drain and set aside.
- Prepare the poblanos: Roast the chiles poblanos until their skins are evenly charred. Transfer them to a plastic bag or covered bowl to steam for 5–10 minutes. Peel off the skins, remove the stems and seeds, and roughly chop 3 of them (or cut into rajas).
- Sauté aromatics: In a saucepan over medium heat, melt butter. Add onion and garlic and sauté until fragrant and onion is soft.
- Make the creamy poblano sauce: In a blender combine the roasted poblanos (reserve a few rajas for layering/topping), onion + garlic mixture, evaporated milk, regular milk, consomé powder, cream cheese, and a good handful of cilantro. Blend until smooth and velvety.
- Mix sauce & pasta: Return the drained macaroni to the pot, pour in the poblano cream sauce, and stir gently. Add the grated Chihuahua cheese and the “½ cup” Gouda (or Swiss). Mix until cheese is melted and pasta is well coated.
- Layer & bake (optional but delicious): Transfer half of the pasta mixture into a baking dish. Add a layer of chopped poblano rajas and a sprinkle of cheese. Then add the remaining pasta mixture. Top with more cheese and some extra rajas. Cover with aluminum foil and bake 20–25 minutes (until bubbly and cheese is melted).
- Serve hot the poblano rajas and melted cheese on top make it look so good!!! and pretty.
Video
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