Mexican Mac & Cheese

Name: Mexican Mac & Cheese
Yield: 6 servings
Ingredients: 12 oz your favorite pasta cooked Al Dente and drained; 4 poblano peppers; 1 stick butter; 5 tbsp flour; 10 1/2 cup milk; 1 chicken base (to taste); 2 cup shredded jack cheese; 1/2 shredded Parmesan cheese; 1 black pepper to taste

ChefJohn @Crypto_john

SoCal

I served this with tuna sliders it was a hit.

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Ingredients

6 servings

12 oz your favorite pasta cooked Al Dente and drained
4 poblano peppers
1 stick butter
5 tbsp flour
10 1/2 cup milk
1 chicken base (to taste)
2 cup shredded jack cheese
1/2 shredded Parmesan cheese
1 black pepper to taste

Cooking Instructions

1

Wash and seed the peppers, place in a blender with the milk and puree for 1 minute, then strain the mixture pressing all the liquid out, set aside.
2

Make your roux with the butter and flour, then add the milk mixture, when it starts to thicken add the remaining ingredients to create a cheese sauce.
3

Add the cooked pasta and the cheese sauce put in a casserole dish and bake at 370 for 40 minutes.
4

Hint: add a little cheese on top before baking.