Roasted Poblano Mac & Cheese

Roasted Poblano Mac & Cheese

Smoky roasted poblano peppers give this lighter version mac & cheese a spicy kick!

§  Prep Time: 20 minutes

§  Cook Time: 30 minutes

§  Total Time: 50 minutes

§  Yield: 6 ramekins

Ingredients

§  1-2 poblano peppers (use 1 if you want it a little bit milder)

§  2 1/2 c. milk (I used 1%)

§  1/4 c. flour

§  5 oz. shredded cheddar cheese, divided

§  4 oz. shredded Monterrey jack cheese, divided

§  6 c. cooked whole-wheat elbow macaroni (about 3 c.dry)

§  oil mister or cooking spray

§  1/2 c. panko

§  1 tbsp. olive oil

§  1/8 tsp. salt (plus more, to taste)

§  1/8 tsp. pepper

§  2 tbsp. chopped cilantro

Instructions

1.       Turn on broiler. Place poblano peppers on a rimmed baking sheet and broil for about 10 minutes or until skin is blistered and starting to blacken, turning halfway through. Place peppers in zip-top bag for 5 minutes. Remove from bag and peel; discard stems, seeds and ribs. Chop peppers and set aside. Reduce oven temperature to 400 degrees.

2.       Combine milk and flour in a large saucepan over high heat, whisking constantly. Once mixture comes to a boil, reduce heat and simmer until thickened, 5-8 minutes, continuing to whisk frequently. Remove from heat. Add 4 ounces of cheddar cheese and 3 ounces of Monterrey jack cheese and whisk until melted. Stir in macaroni, poblano peppers, and salt to taste.

3.       Divide mac & cheese into 6 large ramekins or mini cocottes sprayed with oil or cooking spray (you can also use a casserole dish if you don’t have ramekins). In a small bowl, stir together panko, olive oil, salt and pepper. Top ramekins with reserved cheese and then panko. Bake for 10-15 minutes, or until panko is golden brown. Sprinkle with chopped cilantro.

Source  https://ohmyveggies.com

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