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Poblano Mac and Cheese

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4
Serve with Grapefruit, Walnut, and Feta Salad.

Ingredients

  • 8 ounces uncooked penne pasta
  • 2 poblano chiles (about 4 ounces)
  • 1/3 cup fresh breadcrumbs
  • 2 teaspoons olive oil
  • 1 teaspoon grated lime rind
  • 1/8 teaspoon ground red pepper
  • 1 cup 1% low-fat milk, divided
  • 1 cup unsalted vegetable stock
  • 3 tablespoons all-purpose flour
  • 1 tablespoon minced garlic
  • 5 ounces queso quesadilla cheese, shredded
  • 1/4 cup fat-free sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 3/8 teaspoon kosher salt
  • Cooking spray
  • Grapefruit, Walnut, and Feta Salad

Nutrition Information

  • calories 424
  • fat 11.6 g
  • satfat 4.8 g
  • monofat 4 g
  • polyfat 0.9 g
  • protein 21.1 g
  • carbohydrate 59.6 g
  • fiber 2.4 g
  • cholesterol 23 mg
  • iron 2.3 mg
  • sodium 576 mg
  • calcium 375 mg

How to Make It

  1. Preheat broiler to high.

  2. Cook pasta according to package directions, omitting salt and fat; drain.

  3. While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces.

  4. Combine breadcrumbs, oil, rind, and red pepper in a bowl. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.