My husband brought home a poblano pepper that I didn’t use in chili, so I challenged myself to coming up with a new recipe to use the pepper in. My kids request mac n cheese every time I ask them what they want for dinner, so I combined the two and it turned out to be a great twist on mac n cheese. It was really delicious with just a hint of spice. This side could easily be turned into a main dish by adding some extra veggies and seasoned black beans. If you are tired of the same old mac n cheese, I would highly recommend trying this recipe!
3Roasted Poblano and Cheddar Mac
By Published: May 13, 2014
- Yield: 8 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
My husband brought home a poblano pepper that I didn't use in chili, so I challenged myself to coming up with a new recipe to use …
Ingredients
- 2 cups whole wheat elbow macaroni
- 1 poblano pepper
- 1 green pepper
- 1/4 onion
- 3 Tbsp butter
- 3 Tbsp whole wheat white flour
- 2 cups milk I use 2%
- 1 cup shredded cheddar cheese I use a sharp cheddar, you can add additional cheese if desired
- 1/4 tsp adobo seasoning I use Frontier brand as it doesn't contain any additives
- 1/4 tsp chili powder
- 1/2 tsp kosher salt
- 2 Tbsp sour cream
Instructions
- Place whole poblano pepper under broiler at 400 degrees for about 15-20 minutes or until soft and charred. While boiling pasta puree poblano pepper in blender or food processor.
- Dice green pepper and onion, place in large sauté pan with butter and cook over medium heat for about 10-15 minutes or until the onion is translucent and the peppers are soft. Be sure to keep your heat on the lower end, as you do not want to burn your butter.
- Add flour to mixture and stir until gritty. Slowly add milk while whisking and allow mixture to come up to the brink of a boil and thicken.
- Reduce heat to low, add cheese, spices, sour cream and pureed poblano pepper. When everything is well mixed combine cheese sauce and macaroni to finish.
