A classic recipe with a Mexican spin ~ ROASTED POBLANO MACARONI AND CHEESE Recipe from the Hispanic Kitchen Yields up to 8 servings Ingredients: 4 large poblano peppers 1 jalapeño pepper 1/2 cup chicken broth, plus 1 cup reserved 1 teaspoon cumin 1 teaspoon garlic powder 1/2 teaspoon crushed oregano, plus 1/2 teaspoon reserved 1/2 teaspoon pepper 1/2 teaspoon salt 4 tablespoons unsalted butter 1/2 cup red onion, finely diced 2 cloves garlic, minced 4 tablespoons flour, plus 1/2 tablespoon reserved 1 cup milk Pinch of grated nutmeg 2 tablespoons hot sauce OR if you dont want to add the hot sauce, you could add 1 tablespoon Dijon mustard 1 cup mozzarella, shredded 1 cup Monterey jack, shredded 1 cup extra sharp white cheddar, shredded 1 cup Parmesan cheese, grated 5 1/2 to 6 cups of cooked elbow macaroni 1/2 teaspoon red pepper flakes 4 tablespoons seasoned bread crumbs 1 green onion, sliced for garnish You will also need: 4 heavy crockpots that can hold up to 2 cups or one 13x9 baking dish Directions: 1. Preheat broiler to high for 5 minutes. Wash the peppers and transfer to lined baking sheet. Broil for 10 to 12 minutes, turning as needed or until most of the skins on the poblanos blister and char slightly. Never leave the broiler unattended. Remove from oven and cover with a clean kitchen towel for 25 minutes. 2. While the peppers are cooling, prep the onions, garlic and cheese. Remove the blistered skins from peppers, along with stems and seeds. Transfer the peppers to the blender. Add 1/2 cup chicken broth, 1 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon oregano, 1/2 teaspoon pepper and 1/2 teaspoon salt. Blend until smooth, set aside. 3. Preheat oven to 375ºF. Preheat a large dutch oven pot to medium for 2 minutes. Add the butter, onions and garlic. Cook for 5 minutes, add flour and cook for another 2 minutes. Add 1 cup chicken broth, 1 cup milk, nutmeg, hot sauce and roasted poblano sauce. Stir well to combine and cook for 5 to 7 minutes or until sauce becomes thick. 4. In a bowl, combine all the cheese, 1/2 tablespoon flour, 1/2 teaspoon oregano and 1/2 teaspoon red pepper flakes, and stir to combine. Reserve 1 cup of cheese mixture for topping. Add the remaining cheese to the thickened sauce, remove from heat and stir to melt cheese, taste for salt. 5. Add in the cooked pasta, stir to combine. Now, you can divide the mac and cheese among the 4 crocks or you can pour it into the baking dish. Top with remaining cheese and seasoned breadcrumbs. Bake for 25 minutes, then for 1 minute under the broiler to brown the top. Remove from oven and let set for 10 to 15 minutes before serving. Garnish with green onions. Tips: The 2 cup crocks are a fun way to serve mac and cheese for the family when you know they will be having second helpings. Its all in one dish, so no big pan to worry about. If using the crocks, use a lined baking sheet underneath to catch any spills or drippings. Join our FREE Weight Loss Support Group on Facebook. Recipes, Diet Tips, Support and Encouragement. We have over 78,000 members and growing!! Join here>>> https://facebook/groups/237334256346297/
Posted on: Sat, 29 Mar 2014 01:23:32 +0000
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