Poblano Mac and Cheese

I was trying to decide what to make for dinner. Mexican food or pasta….why not combine both? This turned out SO good.

Ingredients  

• 4 cups dry macaroni
• 4 poblano peppers
• 6 tablespoon unsalted butter
• ¼ cup all purpose flour
• 2 ¼ cups heavy cream
• 2 teaspoon mustard powder
• ¼ cup mascarpone cheese
• ⅓ cup gouda cheese
• 2/3 cup aged sharp cheddar cheese
• 1 teaspoon Everything but elote from Trader Joes but you could use any spicy seasoning
• ½ teaspoon cayenne
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• ¼ cup panko bread crumbs

• Cut poblanos and place strips skin side up on a baking sheet. Broil on high in the oven for 6-10 minutes or until the skins are mostly black. This can also be done without cutting into strips, just flip halfway through. Remove from oven and let cool for 2 minutes, then place the strips in a bowl and cover.
• Once cool, remove skins and finely chop. Set aside.
• While roasting peppers cook the pasta and set aside
• In a large pot (Still in love with this one, I use it for everything!) heat butter and slowly whisk in flour. Reduce heat and add the cream and mustard powder.
• Add mascarpone and the grated cheese. Once creamy add the peppers and seasonings
• Add the cooked pasta to the pot and stir. This pot can go right in the oven or you can transfer it to wider baking dish. I used this one.
• Sprinkle with panko bread crumbs and bake at 350 for about 20 minutes.

I topped mine with a generous amount of Red Hot Sauce and Andy used our other fave Cackalacky. Both were amazing and it will for sure go into our rotation!

Oh and we recently got new dishes that I love. We still have our colorful Fiesta Ware but these are just a little bit more soothing right now.