Prepare to embark on a mouthwatering culinary adventure that combines the beloved comfort of mac and cheese with the bold, smoky flavors of Mexican cuisine! Our Chile Relleno White Mac and Cheese is not just another pasta dish - it's a game-changing recipe that will revolutionize your dinner routine and leave your taste buds dancing with excitement. Imagine perfectly roasted poblano peppers stuffed with creamy, cheesy macaroni, creating a fusion of textures and flavors that will make you forget every ordinary mac and cheese you've ever tasted.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 large poblano peppers
- 1 cup elbow macaroni
- 2 cups white cheddar cheese, shredded
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the poblano peppers by roasting them over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered on all sides.
- Place the roasted peppers in a sealed plastic bag or covered bowl for 10-15 minutes to steam, which will help loosen the charred skin.
- Carefully peel off the charred skin from the peppers, then make a small slit down one side and remove the seeds, keeping the pepper's shape intact.
- In a medium saucepan, melt butter over medium heat, then whisk in flour to create a smooth roux, cooking for 1-2 minutes until it turns slightly golden.
- Gradually pour in milk, whisking constantly to prevent lumps, and cook until the mixture thickens and becomes smooth.
- Reduce heat to low and stir in shredded white cheddar cheese, garlic powder, salt, and pepper until the cheese is completely melted and the sauce is creamy.
- Cook elbow macaroni in salted boiling water according to package instructions until al dente, then drain.
- Carefully stuff each roasted poblano pepper with the cooked macaroni, then place them in a baking dish.
- Pour the white cheese sauce evenly over the stuffed peppers, ensuring they are completely covered.
- Place the baking dish in a preheated oven at 375°F (190°C) and bake for 15-20 minutes until the cheese is bubbling and slightly golden on top.
- Remove from oven and let rest for 5 minutes before serving hot, garnishing with fresh cilantro or green onions if desired.
Tips
- Roasting Peppers: For the best flavor, char your poblano peppers completely. A gas stovetop flame or broiler works best - don't be afraid of the dark, blistered skin!
- Peeling Technique: After steaming the roasted peppers in a sealed bag, use a paper towel to gently remove the charred skin for easier handling.
- Cheese Sauce Secrets: Whisk your roux constantly to prevent lumps, and add cheese off the heat to ensure a smooth, creamy sauce.
- Pasta Perfection: Cook your macaroni just to al dente, as it will continue cooking slightly in the oven.
- Make Ahead Tip: You can roast the peppers and prepare the cheese sauce a day in advance to make final assembly quicker.
- Serving Suggestion: For an extra touch, garnish with fresh cilantro, green onions, or a sprinkle of cotija cheese before serving.
- Spice It Up: Add a pinch of cayenne or diced jalapeños to the cheese sauce if you want an extra kick of heat.
Nutrition Facts
Calories: 316kcal
Carbohydrates: 21g
Protein: 17g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 71mg
