Mac and Texas Cheeses with Roasted Chiles
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 poblano chile peppers
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream
1 cup milk
3 cups shredded Monterey Jack cheese, divided
1 (4-ounce) package goat cheese, crumbled
1 tsp. salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cup shredded Parmesan cheese
Broil the chile peppers on an aluminum foil-lined baking sheet 5″ from heat for about 5 minutes on each side or until the chiles look blistered.
Place the chiles in a zip-top plastic bag and seal. Let the chiles let stand for 10 minutes to loosen the skins. Remove from the bag and peel the chiles. Remove and discard the seeds and veins, then cut the chiles into strips and set aside.
Prepare the macaroni according to the package directions, then drain and set aside.
Melt the butter in a Dutch oven over low heat and whisk in the flour until smooth. Cook for 1 minute, whisking constantly, then gradually whisk in the cream and milk. Cook over medium heat, whisking constantly, for 5 minutes or until the mixture is thickened and bubbly.
Stir in the 2-3/4 cups of Monterey Jack cheese, crumbled goat cheese and salt until smooth. Stir in the roasted chile strips and the macaroni.
Spoon the mixture into a lightly greased 13″x 9″ baking dish and top evenly with the Italian-seasoned breadcrumbs and Parmesan cheese.
Bake at 375F for 40 minutes, then remove from oven, and sprinkle evenly with the remaining 1/4 cup of Monterey Jack cheese.
Broil 5″ from heat about 3-5 minutes or until the cheese is golden and bubbly.
Yields 8 servings.
Recipe from Southern Living Magazine, October 2004.