Name: Poblano Mac and Cheese
Total time: 40 min
Yield: Serves 10 (serving size: about 1 cup)
Ingredients: 1 pound uncooked cavatappi pasta; 6 tablespoons salted butter, cut into pieces; 2 cups chopped poblano chiles (from 2 large chiles); 6 tablespoons all-purpose flour; 2 teaspoons kosher salt; 4 cups whole milk; 8 ounces Oaxaca cheese, shredded; 6 ounces processed Mexican cheese (such as Velveeta Mexican), cubed; ½ cup Mexican crema; 1 cup panko (Japanese-style breadcrumbs); 1 ½ teaspoons chili powder; ¼ cup fresh cilantro leaves; 1 small red Fresno chile, sliced

Directions

Step 1
Preheat oven to 425°F.Cook pasta according to package directions; drain.

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Step 2
Melt butter in a large 12-inch cast-iron skillet over medium-high. Add poblanos; cook, stirring occasionally, until tender, about 3 minutes. Add flour and salt; cook, stirring constantly for 1 minute. Add milk to skillet; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
Step 3
Add Oaxaca and Velveeta, stirring until cheese is melted. Stir in crema. Add pasta in batches; stirring to combine.
Step 4
Combine panko and chili powder in a medium bowl. Sprinkle on top of pasta. Bake in preheated oven until top is lightly browned and edges are bubbly, about 15 minutes. Sprinkle with cilantro and Fresno chile slices.

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Ingredients

Directions