Poblano Chili Mac N’ Cheese
Ingredients:
2 poblano peppers
2 cups dried elbow macaroni
2 tablespoons butter
4 tablespoons flour
2 cups whole milk
3 cups shredded pepper jack cheese
1 cup shredded medium cheddar cheese
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3/4 teaspoon ground cumin
Directions:
Turn on broiler to low and broil poblano peppers until skins have blackened. About 10 minutes. Place hot peppers into a paper bag for 5 minutes. Remove from bag and peel the skins. Slice peppers in half lengthwise and remove seeds and stems. Roughly chop the peppers and set aside.
Bring a large pot of water to boil. Cook pasta according to package directions. Drain. Set aside.
In large pot, melt the butter over medium heat. Whisk in the flour. Allow to cook 1 minute. Slowly whisk in the milk. Stir in the pepper jack and cheddar cheeses. Cook until melted.
Take one tablespoon of the warm milk mixture and whisk it into the egg to temper it, add to cheese sauce. Stir in garlic powder, salt and cumin. Fold in cooked macaroni and chopped poblano peppers. Mix well. Allow to set for 5 minutes or just until thickened.
