Mac and Texas Cheeses With Roasted Chiles |
|
 |
Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 1 |
|
Ingredients:
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 (12 ounces) shredded monterey jack cheese, divided |
1 (4-ounce) package goat cheese, crumbled |
1 teaspoon salt |
1/4 cup italian-seasoned breadcrumbs |
1/2 cup (2 ounces) shredded parmesan cheese |
Directions:
1. Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.
2. Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.
3. Prepare macaroni according to package directions; drain and set aside.
4. Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.
5. Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.
6. Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.
7. Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.
8. Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.
|
|