Mac – n – Cheese… Something so easy, so normal, yet so delicious! If you still have some late summer peppers overflowing your refrigerator (or if you are craving a way to switch up your macaroni) then I have the solution for you!
Before the 1st Frost of the Season my Fabulous Fiance picked every last pepper (and I think we did have a peck of them) so we were in need of finding uses for them. Lucky for us (and you) Oh My Veggies posted the most delicious Roasted Pepper recipe. For this recipe you can roast your own peppers or buy them from the store – either way, enjoy!
- 1-2 poblano peppers
- 2½ c. milk
- ¼ 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)
- ½ c. panko (or regular)
- 1 tbsp. olive oil
- ⅛ tsp. salt (plus more, to taste)
- ⅛ tsp. pepper
- 2 tbsp. chopped cilantro
- 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.
- 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.
- Put mac & cheese into a baking dish sprayed with cooking spray (or individual dishes). 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.
From Oh My Veggies!
And I leave you with this, Today’s Question of the Day… What is your favorite add-in for Mac n Cheese?