Tuesday, October 15, 2013

Poblano Mac & Cheese

If you've never eaten poblanos, you're in for a real treat.  They are a large mild pepper and they are tasty.  They are used for chile rellenos and many other dishes.  The smell of them roasting in the oven is fantastic. This Poblano Mac & Cheese was a really good way to showcase these peppers.  Enjoy!

4 poblanos
1 lb Velveeta, cubed
1 1/2 C heavy cream
1 T cumin
2 cloves garlic, minced
1 T chili powder
2 teaspoons cayenne pepper
2 serranos, chopped
1 onion, chopped
1/4 C cilantro, chopped
1 1/2 C Panko breadcrumbs
2 T butter, melted
1 lb pasta, any shape (I used penne)
Cotija cheese (optional)
Green onions, chopped (optional)

Preheat the oven to 400 degrees.  Put the peppers on a sheet pan and roast them in the oven, turning occasionally, until they are charred and blistered all over.  Remove them from the oven.  When they are cool enough to handle, peel as much of the skins off as you can.  Then cut off the stem and seed and chop them.  Turn the oven to broil.

Cook the onions and serranos in a skillet in some olive oil until tender.

Cook the pasta according to directions.  After draining the pasta, add in the Velveeta, heavy cream, cumin, garlic, chili powder, cayenne, cilantro, poblanos, and the cooked serranos and onions.  Return to the stove and cook over medium low heat until the cheese is melted and smooth.  Pour the pasta into a 9 x 13 pan.  Melt the butter and stir it into the Panko breadcrumbs.  Broil the breadcrumbs until they are browned.  Garnish the servings of mac & cheese with crumbled Cotija cheese and the green onions, if desired.


  1. A friend made this at a get together yesterday and sent me the recipe today. It is so delicious!