Poblano Chile Mac N Cheese

by Katie of 
dishinanddishes.com

INGREDIENTS:
1 box Mini farfalle pasta (1 lb)
1/2 c. sharp cheddar cheese
1/2 c. shredded pepper jack cheese
¼  teaspoon chipotle chili powder
Pablano Chile Cheese Sauce (See below)
 
DIRECTIONS:
Preheat the oven to 350˚F.  Follow package directions except remove the pasta from cooking about 2-3 minutes before the box says.  It will continue cooking when you bake it. Drain and lightly rinse the pasta.  Make the cheese sauce while the pasta is cooking.  Combine the cooked pasta and Poblano Chile Cheese Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into an 9 X 13 inch baking dish. Sprinkle the top with remaining cheese and then the chili powder.Bake, uncovered, for 20 minutes. Let the mac and cheese sit for 5 minutes before serving.
  
Pablano Chile Cheese Sauce
Makes about 4 cups
1 pablano chile
 1/4 c. butter
1/4 c.  flour 
3 c. milk
3 c. shredded sharp cheddar cheese
1/2 c. shredded pepper jack cheese
½ t.  salt
1/4 t. chipotle chili powder
1/4 t. teaspoon garlic powder
 
Sauce Directions: 
Preheat oven to 450º  Lay chile on baking sheet and roast until skins char, about 15 minutes.  Remove from oven and peel off skins.  Cut open and gently using a sharp knife, scrape out the seeds and chop the cleaned chile finely. 

 Over medium heat melt the butter. Whisk in the flour and cook for 3-4 minutes. Gently pour in the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.Add the cheese, salt, chili powder, and garlic powder and stir with a heavy spoon until the cheese melts. Can make the sauce ahead of time and it will keep for 2-3 days.  To reheat microwave for one minute and stir, adding an additional minute until sauce is heated through.
 

Comments