Poblano Mac & Cheese

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Prep Time
20
 minutes
Cook Time
35
 minutes
Makes
9
 servings
  • Ingredients & Instructions
  • Reviews

FEATURED PRODUCT


INGREDIENTS


  • 1

    cup coarsely crushed Mission Thin & Crispy Tortilla Chips
  • 3

    cups dry macaroni pasta
  • 1

    pobalno chile pepper
  • ¼

    cup butter
  • ¼

    cup onion
  • ¼

    cup flour
  • ¼

    tsp salt
  • ½

    tsp dry mustard
  • 4

    cups whole milk (or 2% milk)
  • 2

    cups shredded Monterey Jack cheese
  • 3

    cups shredded cheddar cheese, divided

INSTRUCTIONS


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  • Step 1

    Cook pasta according to package directions. Meanwhile, broil poblano chile 8 minutes or until skin is blistered and blackening; turning twice.

  • Step 2

    Remove pepper from oven and wrap in clean dish towel 5 minutes to steam. Remove stem and seeds of pepper and chop; set aside.

  • Step 3

    Heat oven to 350°F. In medium saucepan melt butter. Add onion and cook 2 minutes.

  • Step 4

    Whisk in flour and dry mustard; cook 1 minute and whisk in milk. Stir in Monterey Jack cheese and 2 cups of the cheddar cheese until melted.

  • Step 5

    When melted, cook and stir 3 minutes or until sauce is thickened. Add cheese sauce to cooked pasta.

  • Step 6

    Transfer mixture to sprayed 9×13 glass baking dish. Sprinkle with remaining 1 cup cheddar cheese and tortilla chips.

  • Step 7

    Bake 15 minutes or until cheese is melted and chips are golden brown. Garnish with cilantro, if desired.

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