Cheesey Poblano Mac and Cheese
"The yummiest of comfort foods - cheesey Mac and Cheese."
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (329.3 g)
- Calories 861.9
- Total Fat - 44.3 g
- Saturated Fat - 9.5 g
- Cholesterol - 47.9 mg
- Sodium - 7144.5 mg
- Total Carbohydrate - 88.1 g
- Dietary Fiber - 14.8 g
- Sugars - 8.3 g
- Protein - 29.5 g
- Calcium - 848.5 mg
- Iron - 5 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 425°F. Cook pasta according to package directions; drain, set aside.
Step 2
Melt butter in a large 12-inch cast-iron skillet over medium-high. Add poblanos; cook, stirring occasionally, until tender, about 3 minutes. Add flour and salt; cook, stirring constantly for 1 minute. Add milk to skillet; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
Step 3
Add Oaxaca and Velveeta, stirring until cheese is melted. Stir in the Mexican crema. Add pasta in batches; stirring to combine and distribute evenly.
Step 4
Combine panko and chili powder in a medium bowl. Sprinkle on top of pasta. Bake in preheated oven until top is lightly browned and edges are bubbly, about 15 minutes. Sprinkle with cilantro and Fresno chile (or jalapeno) slices. Enjoy!
Tips
No special items needed.
1 Reviews
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