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Mac and Texas Cheeses With Roasted Chiles

Prep time 15 mins
Broil time 15 mins
Stand time 10 mins
Cook time 7 mins
Bake time 40 mins
Yield Makes 8 servings

Ingredients

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

How to Make It

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

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

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

  4. 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.

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

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

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

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