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Mac and Texas Cheeses with Roasted Chiles Recipe

   
 

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     Mac and Texas Cheeses with Roasted Chiles

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8
Preptime   2 hours

Ingredients
4 Poblano chili peppers
1 lb cooked elbow macaroni
1/2 cup butter
1/2 cup all purpose flour
2 cups whipping cream
1 cup milk
3.5 cups (14oz) shredded Monterey Jack cheese, divided
4oz pacage of goat cheese, crumbled
1 tsp salt
 
1/4 cup italian seasoned breadcrumbs
1/2 cup shredded parmesan cheese

Instructions
Broil peppers on an aluminum foil lined baking sheet 5.5 inches from heat for around 10 minutes per side. Depending on how your oven cooks just until they are blistered on each side. Place in zip lock for around 10 min. to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into strips I did just a rough chop.
Melt butter in sauce pan or dutch oven over low heat; gradually whisk in flour until smooth. Cook 1 minute whisking constantly. Gradually add cream and milk; cook over medium heat, whisking constantly; 5 minutes or until mixture is thickened and bubbly. ( I added my own choice of seasoning at this point- pepper and such)
Add 3 cups of Monterey Jack cheese, crumbled goat cheese, and salt; stir until blended. Stir in roasted peppers and macaroni. Pour mixture into a lightly greased 13 x 9 inch baking dish. Top with bread crumbs and parmesan cheese. Bake uncovered at 375 for 40 minutes. Remove from oven and sprinkle remaining jack cheese. Broil around 5 min or until cheese is golden and bubbly.
NOTE- very good, goat cheese adds a nice hint of flavor. peppers add a smokey flavor, but not spicey


Originally Submitted
2/14/2009





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