Recipe by bricookie55
A different spin on the old mac and cheese. From Rachael Ray's Magazine, November 2007.
Top Review by Soup Lady
This was ok, but it was missing something. I just expected it to have a ton of flavor and it was lacking something, it was actually a little bland. I would be willing to try it again if I can figure out just what it was missing. The only change I made was to use vegetable broth instead of the chicken broth.
- 4 poblano chiles
- 1 lb farfalle pasta
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons ground coriander
- 2 1⁄2 cups shredded Mexican blend cheese (or a mix of cheddar and queso fresco cheeses)
- 2 small vine-ripened tomatoes, seeded and chopped
- 1 avocado, diced
- 4 scallions, chopped
- 1 lime, juice of
Directions See How It's Made
- Preheat broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed, and chop.
- Whie the poblanos are under the broiler, bring a large pot of water to a boil, salt the water, add the pasta, and cook according to package directions.
- While pasta cooks, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 6 to 7 minutes, until softened.
- Add the butter to the saucepan; stir to melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then the milk, and bring to a simmer. Season with the cumin, coriander, salt, and pepper. Cook until thickened, about 5 minutes. Add the cheese and melt it into the other ingredients.
- Toss the pasta with the sauce and the reserved poblanos. Serve in shallow bowls topped with tomatoes, avocado, scallions, and the lime juice.