Sunday, January 3, 2010

Roasted Poblano Mac n Cheese

Happy New Year friends! I hope you all had a wonderful and blessed Christmas and a fabulous New Year!

One of my New Year's resolutions is to blog more here. I did an okay job last year, but I want to be much more consistent.

Roasted Poblano Mac n Cheese
After Christmas we went up to Dallas to visit my family. One night at my mom's house she made this AMAZING meal. She knew John loved meatloaf (recipe coming soon). I'm not kidding, this is probably one of the best meals I've ever had. And it is so easy to prepare ahead of time.

This mac n cheese is very similar to most homemade baked versions but with the addition of the roasted poblanos it has an extra zing. And the goat cheese makes this SO creamy! Even if you do not like goat cheese, you should still add this. You can't taste it. It just adds amazing creaminess.
Roasted Poblano Mac n Cheese

Roasted Poblano Mac n Cheese
Lady's Recipes

4 poblano peppers
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups heavy cream
1 cup milk
3 cups (12 ounces) shredded Monterey Jack cheese, divided
1 4 ounce package goat cheese
1 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded Parmesan cheese

Broil poblanos on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until poblanos look blistered.

Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and dice. Set aside.

Prepare macaroni according to package directions; drain and set aside.

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.

Stir in 2 3/4 cups Monterey Jack cheese, goat cheese, and salt until smooth. Stir in roasted poblanos and macaroni.

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.

Bake at 375 degrees for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.

Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.


  1. Hi Lindsay! I recently found your blog through Pearls, Handcuffs and Happy Hour and I have really enjoyed reading your recipes! I tried the Chocolate Chip Cookie Dough Brownies this past weekend, and I am making the Poblano Mac and Cheese and Meatloaf this evening! I pre-made the mac and cheese this afternoon, and my first taste test indicate that it is the best mac and cheese I have ever made!

    Thank you for sharing all of your recipes with the blogosphere! I look forward to trying many more! :)

  2. OMG. If I had your phone number I would call you and tell you how AWESOME this recipe is!!! INCREDIBLE. I would pay lots of money for this dish a la carte at a restaurant. amazing. And I loved the ziplock trick...I felt like I had my own cooking show or something:)


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