Rajas con Mac & Cheese

Some of my favorite recipes that I’ve made over the past year have all come from me finding something random in the pantry that needed to be used right then and there, like the concha bread pudding or like the mac & cheese were making today!

I had a bag filled with poblano peppers that I had used for a shoot earlier in the week that I didn’t know what else to do with, until Billy pointed out that we had a big bag of pasta sitting on the counter..and this mac and cheese came to fruition a few minutes later. It’s soooo cheesy, so easy to throw together, and the roasted poblanos and pickled jalapeños add some nice smokiness and heat. I love mac and cheese, and this is probably the only way I’m going to be making mac and cheese for the rest of the year.

I have a few recipes I’ve already shared on Instagram, that I’ll be uploading to the blog throughout next week, like the vegan pambazos, berry bionicos and the kiwi cucumber margarita, so have a great weekend y nos vemos pronto!

Print Pin

No ratings yet

Rajas con Mac & Cheese

Serves 4-5

Course Pasta

Servings 0

Calories 0kcal

Author Esteban Castillo

Ingredients

• 2 Poblano Peppers
• 8 oz Cavatappi Pasta Corkscrew Pasta
• 2 tablespoons Unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 cup Milk
• 1/4 cup Heavy cream
• 1 cup Chicken stock
• 4 Garlic cloves minced
• 1 tsp Onion powder
• 1/2 tsp Smoked paprika
• 3 tbsp Pickled jalapeno diced
• 1 cup Shredded Mozzarella
• 1 cup Shredded Mexican cheese blend
• 1/2 cup Shredded Parmesan
• 
  
• Garnish
• Cilantro chopped

Instructions

• Start by rinsing your poblanos thoroughly, pat them dry and place on a baking sheet. Set your broiler on high, and broil the poblanos for about 4 minutes on each side until the skin starts to get blistered and blackened. Place in a plastic bag and seal for about 15 minutes.
• Once the pasillas are cool, remove the waxy blistered layer of skin, then remove the stem and the seeds. Dice your peppers then set aside.
• Next, cook your pasta according to the instructions on the box.
• While the pasta is cooking, start making your cheese sauce.
• In a large saucepan, melt your butter over medium heat. Once the butter has melted, whisk in flour and cook for about a minute. Slowly add the milk, heavy cream and chicken stock, and continue whisking until smooth. Stir in the minced garlic, onion powder, and paprika then bring the sauce to a simmer so it starts to thicken, and let it cook for about 3 minutes. Once the sauce has thickened, remove from heat and stir in the cheese until it has completely melted. Add your diced poblano peppers and jalapeños to the drained pasta and then pour in your cheese sauce. *Please note that if your chicken stock and parmesan aren't as salty, your cheese sauce will need a pinch of salt* Give your pasta a good stir to make sure everything is fully coated. Transfer your finished pasta to a serving dish and garnish with a sprinkle of chopped cilantro.