Mac and Texas Cheeses With Roasted Chiles

Name: Mac and Texas Cheeses With Roasted Chiles
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter; 454 grams uncooked elbow macaroni; 118 milliliters all-purpose flour; 113 grams package goat cheese, crumbled; 59 milliliters Italian-seasoned breadcrumbs; 237 milliliters milk; 340 grams cups shredded Monterey Jack cheese, divided; 57 grams 1/2 cup shredded Parmesan cheese; 4 poblano chile peppers; 1 teaspoon salt; 473 milliliters whipping cream

Mac and Texas Cheeses With Roasted Chiles might be just the main course you are searching for. One portion of this dish contains around 27g of protein, 53g of fat, and A mixture of italian-seasoned breadcrumbs, elbow macaroni, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.

Ingredients you will need

Chili Pepper

Equipment you will use

Aluminum Foil

Baking Sheet

Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.

Ingredients you will need

Chili Pepper

Seeds

Equipment you will use

Ziploc Bags

Prepare macaroni according to package directions; drain and set aside.

Ingredients you will need

Macaroni

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.

Ingredients you will need

Butter