Prep 10 mins
Cook 35 mins
A different spin on the old mac and cheese. From Rachael Ray's Magazine, November 2007.
- 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
- 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.
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.