Prep Time 20min Cook Time 30min
Not for the faint of heart or calorie conscious, this pasta is spicy and rich. The poblanos add heat and flavor while the Mexican cream cools things down at the same time. Make sure to have the pasta noodles prepared al dente ahead of time. Topped with crunchy Panko crumbs, you'll go back to this mac and cheese again and again.
by Anne Coleman
What you'll need
- 3 large poblano peppers
- 1 cup cilantro leaves
- 4 green onions, green and white parts, sliced
- 1 clove garlic, minced
- 2 teaspoons salt, divided
- 1 cup Mexican sour cream (crema) or regular sour cream
- 1 can evaporated milk
- 4 cups Pepper Jack cheese
- 1/2 cup Panko crumbs
- 2 tablespoons butter, softened
- 1 pound penne pasta, cooked according to package directions until al dente
Notes:
Serves 8-10
How to make it
- Heat oven broiler.
- Place poblano chiles on a baking sheet and broil, turning several times each, until skin is blackened all over.
- Remove from oven and turn oven temp to 375 degrees F.
- Place chiles immediately in plastic wrap and let stand for 15 minutes.
- Remove charred skin from chiles as well as seeds and ribs.
- Place chiles in a blender along with green onions, cilantro, garlic, salt, crema and evaporated milk. Puree until smooth.
- Put hot pasta in a large bowl and add pepper jack cheese. Pour chile mixture over top and add another teaspoon of salt. Blend until all pasta is well coated.
- Pour pasta into a large greased casserole dish about 13x8 inches and 3 inches deep.
- Blend Panko and butter together and top pasta.
- Bake for 30 minutes until crumbs are golden brown and cheese is bubbly.
