This mac and cheese is creamy with a smooth hint of heat. The addition of charred poblano pepper, ancho chile pepper, and two kinds of cheese kicks it up a notch. Bring on the yum!
Poblano Chile Mac-N-Cheese
- 8 ounces orecchiette pasta, uncooked
- 1 large poblano pepper
- Olive oil
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon COFarms smoked sea salt
- 1 teaspoon ancho chili pepper
- 1 cup whole milk
- 1 cup shredded Havarti cheese
- 1 cup shredded sharp cheddar cheese
- Cook orecchiette pasta (okay, you can use any pasta, but orecchiette is just so darn cute!) according to package instructions in salted water. Drain, and set aside.
- Rub olive oil over the Poblano pepper (you can substitute roasted hatch pepper or for a touch of color roast a red bell pepper instead) and roasted over a flame until the skin bubbles and chars. Let cool then dice.
- In a small bowl, mix flour, sea salt, and chili powder until completely combined. Set aside.
- In a medium saucepan melt the butter over medium heat. Remove from heat and whisk in the flour mixture.
- Return to heat and cook until mixture is slightly brown, about 1 minute.
- Add the milk and whisk until the mixture is smooth.
- Cook on medium-high heat until the mixture is thickened, about 3-5 minutes.
- Reduce heat to low and add the cheese. Whisk until cheese is melted and mixture is smooth.
- Mix the cooked pasta and roasted pepper into the cheese sauce and stir until the pasta is evenly coated.