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Homemade Poblano Macaroni and Cheese photo

Poblano Macaroni and Cheese

Comforting baked macaroni and cheese flavored with roasted poblano chiles, lime, and cilantro.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • Baking dish or 12-inch cast iron skillet
  • Large pot for boiling pasta
  • Small saucepan
  • Whisk
  • Mixing Spoon
  • Broiler or Oven
  • Paper bag or food-storage bag

Ingredients
  

  • 2 whole poblano chiles
  • 8 ounces elbow pasta
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lime zest
  • 1/2 cup cilantro, chopped
  • 1 teaspoon Kosher salt (adjust to taste)
  • 1 teaspoon black pepper (adjust to taste)
  • 4 cups white cheddar, grated
  • 1/2 cup Cotija cheese

Instructions
 

  • Preheat the oven to 375°F (190°C) and position the oven rack for broiling the poblanos first.
  • Roast the whole poblano chiles under the broiler until evenly blackened, about 5 minutes per side.
  • Place the hot chiles in a paper bag or sealed food-storage bag and let steam for 20 minutes to loosen the skins.
  • Remove the chiles from the bag, rub off the charred skin, then remove stems and seeds and chop into ~1-inch pieces.
  • Bring a large pot of salted water to a boil, cook the elbow pasta until al dente according to package directions, then drain and set aside.
  • Grease a large baking dish or a 12-inch cast-iron skillet and add the drained pasta to it.
  • In a saucepan over low heat, melt the butter, add the minced garlic, and cook 1 minute until fragrant.
  • Whisk in the flour and cook about 1 minute until it forms a light, toasty paste.
  • Slowly whisk in the milk and cook, stirring, until the sauce thickens but is still pourable, about 1–2 minutes.
  • Remove the sauce from the heat and stir in mustard powder, cayenne, cumin, lime zest, chopped cilantro, and the chopped poblano chiles; season with salt and black pepper to taste.
  • Stir in half of the grated white cheddar until melted and smooth, returning to low heat briefly if needed to help the cheese melt; if the sauce becomes too thick, thin with a little milk, 1 teaspoon at a time.
  • Pour the cheese sauce over the pasta, top with the remaining cheddar, and bake uncovered in the preheated oven for 20 minutes or until bubbly and golden.
  • Remove from the oven, sprinkle with Cotija cheese, and serve immediately.

Notes

  • Roasting poblanos adds smoky depth to the sauce.
  • Steam the chiles to make peeling easier.
  • Use freshly grated cheddar for best melting and flavor.
  • Adjust cayenne to control the spice level.
  • Thin the sauce with milk a teaspoon at a time if it becomes too thick.