Ingredients
- 1 pound uncooked cavatappi pasta (or other type of macaroni that is traditional for mac and cheese)
- 6 tablespoons salted butter, cut into pieces
- 2 cups chopped poblano chiles (from 2 large chiles) - (Poblano's are low on the spicy side, but if you don't like spicy at all, green bell peppers can be substituted)
- 6 tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 4 cups whole milk
- 8 ounces Oaxaca cheese, shredded (or can substitute Mozarella, Monterey Jack, or Muenster)
- 6 ounces processed Mexican cheese (such as Velveeta Mexican), cubed - (If you can't find the Mexican option, regular Velveeta can be used)
- 1/2 cup Mexican crema (prepared, in a jar)
- 1 cup panko (Japanese-style breadcrumbs. (The seasoned panko option works well)
- 1 1/2 teaspoons chili powder
- 1/4 cup fresh cilantro leaves
- 1 small red Fresno chile, sliced (or jalapeno)
How to Make
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Step 1: Preheat oven to 425°F. Cook pasta according to package directions; drain, set aside.
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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.
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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.
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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!
We hope you enjoy this recipe!
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