I'm new to cooking. This was my first Mac and Cheese recipe I've tried. I diced the peppers and used feta cheese instead of goat. It was fabulous!
Mac and Texas Cheeses With Roasted Chiles
More From Southern Living
Broil: 15 Minutes
Stand: 10 Minutes
Bake: 40 Minutes
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note