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Jewel's Spicy Roasted Poblano Mac n Cheese

Poblano Mac n Cheese Jewel
Cheesy Noodles with Poblanos and Jalapenos
skill level
Easy
time
1-30min
servings
8
cost
$
Contributed by :
Spicy Roasted Poblano Mac n Cheese Recipe: Introduce some heat to the traditional mac and cheese with the help of poblano and jalapeno peppers.
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ingredients
  • 1 1/2 pounds Elbow Noodles
  • Salt
  • 3 Poblano Peppers
  • Olive Oil
  • 1 Yellow Onion (chopped)
  • 1 Jalapeno (minced)
  • 2 Garlic cloves (minced)
  • cracked Black Pepper
  • 1 teaspoon Red Chile Flake
  • 2 teaspoons fresh Oregano leaves
  • 1 cup Mexican Crema
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 1/2 pounds Elbow Noodles
    Salt
    Bring a large pot of salted water to a boil and cook noodles according to package instructions. Drain, reserving a cup of pasta water.
  • 2
    3 Poblano Peppers
    Carefully cook poblanos directly over a gas flame until blackened on all sides, about 6 to 7 minutes. Alternatively, place on a baking sheet and broil, turning every few minutes, until blackened on all sides, about 10 to 12 minutes. Transfer roasted peppers to a plastic or paper bag to steam for 5 minutes. Once cooled, remove blackened skin, stem and seeds. Dice pepper.
  • 3
    Olive Oil
    1 Yellow Onion (chopped)
    1 Jalapeno (minced)
    2 Garlic cloves (minced)
    cracked Black Pepper
    1 teaspoon Red Chile Flake
    2 teaspoons fresh Oregano leaves
    Heat a large pot with a few tablespoons of oil over medium-high. Saute onions with salt, until soft, about 2 to 3 minutes. Add jalapenos and cook for 2 minutes before adding garlic. Season with chile flake, oregano, salt and pepper.
  • 4
    1 cup Mexican Crema
    Remove from heat and stir in cooked pasta, poblanos and crema. Adjust consistency with reserved pasta water, if needed. Serve warm.

    Helpful Tips:
    1. Keep the seeds in while cutting jalapenos if you want more heat.
    2. Crema makes the macaroni and cheese creamy while keeping it light.
 
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