Monday, April 14, 2014

Mac and Cheese Stuffed Poblanos

Mac and Cheese Stuffed Poblanos

4 poblanos
3 tablespoons butter
1/4 cup flour
1/2 teaspoon mustard powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1 teaspoon sea salt
1/4 teaspoon chipotle powder
1/4 teaspoon paprika
2 cups milk
2 cups grated pepperjack cheese, plus more for topping
1/2 cup grated Dubliner Irish White Cheddar Cheese
1/2 cup parmesan shredded
1/2 can rotel
1/2 pound penne noodles
1/2 cup bread crumbs mixed with additional 2 tbsp butter, melted


Place a large pan of water onto boil.

Char poblanos until blackened, turning often to char each side equally. Place in bowl and cover with plastic wrap.

Cook macaroni until outside of pasta is cooked and the inside is underdone, 5 to 6 minutes.

Transfer the macaroni to a colander, rinse under cold running water, and drain well.

Melt butter in a pan over medium heat. When the butter bubbles, add the flour and spices.

Cook, stirring, 2 minutes until the flour is thoroughly cooked.

While whisking, pour in milk and whisk vigorously while heating. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove the pan from the heat. Stir in cheeses. 

Peel poblanos, slice one side open and remove seeds.

Stuff mac and cheese into peppers, sprinkle additional pepperjack cheese on top, place in cast iron pan or casserole dish and cook in 375 oven for 15-20 mins.

This recipe was adapted from: Mac and Cheese Stuffed Poblanos