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
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.
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.
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, crumbled goat cheese, and salt until smooth. Stir in roasted chiles 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° 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.
@Linda This was a hit for our Thanksgiving dinner. Very easy-make it the night before to allow the flavors to blend. I added a cup of chopped ham to make it a bit more flavorful. The peppers added just the right snap.
I thought this was delicious! I used whole grain elbows which are sold in slightly less amount than regular. I added 1/4 teaspoon of turmeric for color and one teaspoon each of chili powder and cumin for a little extra flavor. It came out great. I like that it wasn't dry, which can be an issue for baked Mac and cheese. I served it with the grilled Mexican corn with crema and also the spiced chicken thighs (both Cooking Light recipes). I would definitely make this again! We had 6 adults eating large portions, and we still had half of it left, so you can easily get more than 8 servings out of it.
I like the recipe. The cheese blend isn't too spicey and the I liked the consistency of the melted cheeses, and pepper taste which was not too spicy. For whatever reason, though it tasted to me like there was some sort of spice missing. I added a pinch of red pepper but that still didn't do it. I would make the recipe again but for my own taste buds it still seems like something is missing and I did make it exactly according to the recipe. Overall, a great recipe to keep. I just need to figure out what spice to add to satisfy my own tastebuds. Husband liked it as is.
I haven't made this recipe yet, but I wanted to point out that Poblanos, like many peppers, vary widely in their amount of heat. They can be very mild, or a bit on the hot side - especially if you aren't used to eating a lot of peppers (like most people in Texas are).
To lighten the recipe we used fat-free 1/2 & 1/2 instead of whipping cream - still so rich and creamy! Couldn't find plain Monterey jack so subbed colby-jack. The goat cheese provides such an interesting tanginess to the dish!
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