Lone Star Poblano Mac & Cheese

Name: Lone Star Poblano Mac & Cheese with a Crispy Panko Topping
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 unit Poblano Pepper; 1 Tomato; 1 clove Garlic; 6 oz Pasta; 1/2 cup Breadcrumbs; 1 tbsp Southwest Spice Blend; 8 oz Cream Sauce Base; 2 tbsp Cream Cheese; 1/2 cup Pepper Jack Cheese; 1/4 cup Monterey Jack Cheese; 1/2 cup Mexican Cheese Blend; 2 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with a Crispy Panko Topping

By Recipe0 System

Mac and cheese just got a flavorful makeover that’s got heads turning. This Tex-Mex twist on a classic is all about Southwestern flair: lightly charred poblano, roasted garlic, diced tomato, and 4 kinds of cheese (you read that right!) add serious oomph to the creamy sauce. This super savory melange coats corkscrew cavatappi for an extra-hearty experience. For a finishing touch, everything is sprinkled with a layer of crispy panko. It’s almost too beautiful to eat. Almost.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 unit Poblano Pepper
1 Tomato
1 clove Garlic
6 oz Pasta
1/2 cup Breadcrumbs
1 tbsp Southwest Spice Blend
8 oz Cream Sauce Base
2 tbsp Cream Cheese
1/2 cup Pepper Jack Cheese
1/4 cup Monterey Jack Cheese
1/2 cup Mexican Cheese Blend
2 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry produce.

Halve poblano lengthwise; remove stem and seeds. Dice tomato. Place garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
2

Place poblano halves cut sides down on a baking sheet. Drizzle with olive oil; season with salt and pepper. Place garlic foil packet on same sheet.

Roast on top rack until poblano is tender and lightly blistered and garlic is softened, 15-17 minutes.

Remove from oven. Once cool enough to handle, transfer everything to a cutting board. Dice poblano. Mash garlic with a fork.

Heat broiler to high or heat oven to 500 degrees.
3

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ¾ cup pasta cooking water, then drain.

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice (you’ll use the rest later). Season with salt and pepper.
4

Heat pot used for cavatappi over medium heat. Add cream sauce base, cream cheese, and remaining Southwest Spice; bring to a simmer, whisking, until smooth, 1-2 minutes.

Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese until melted and smooth.
5

Stir drained cavatappi, mashed garlic, diced poblano, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
6

Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with seasoned panko; broil or bake until panko is browned and crispy, 2-3 minutes. TIP: Watch carefully to avoid burning.

Divide between plates or serve directly from baking dish.

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