Poblano Mac and Cheese

Poblano Mac and Cheese Recipe
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Serve with Grapefruit, Walnut, and Feta Salad.

Yield:

Serves 4

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional 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

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

Preparation

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.

Note:

Adam Hickman,

April 2013
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