Mac & Texas Cheese with Chicken and Roasted Chiles

Recipe printed from Jenn's Food Journey, adapted from Southern Living


2 poblano peppers
1 box (14.5oz) Barilla Plus elbow macaroni (or other elbow macaroni)
3 Tablespoons butter, unsalted
3 Tablespoons all purpose flour
1 cup whipping cream (or heavy cream)
1 cup milk
2 1/2 cups shredded monterey jack cheese
4 oz crumbled goat cheese
salt and pepper
2 small chicken breasts, cooked and cut into small bite size pieces

Roast pepper on the grill or under the broiler in the oven until blistered and blackened.  Place in Ziploc bag and seal.  Let rest for 5-10 minutes, or until cool enough to handle.  Peel blackened skin off, remove stem and seeds, and dice; set a side.

Prepare the pasta according to package instructions.  Drain and set aside.

Melt butter in large saucepan over medium heat.  Whisk in flour until smooth.  Cook 1 minutes, whisking constantly.  Slowly whisk in the cream and milk.  Cook over medium heat, stirring constantly, until mixture is thickened and bubbly; about 5 minutes.  Slowly stir in both cheese and stir until smooth (this may take a little time, so be patient).  Do not allow the mixture to boil.  Add the chicken and roasted peppers.  Add the pasta and stir to combine.  Season with salt and pepper.  Enjoy!

P.S.  You can bake this mac & cheese too if you want.  Just add the mixture to a baking dish, cover with bread crumbs and additional shredded cheese and bake at 375 degrees until top is golden brown, about 15-20 minutes.