Poblano Mac and Manchego with Corn and Mushrooms

Name: Poblano Mac and Manchego with Corn and Mushrooms
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 ears fresh corn on the cob; 2 Tbsps all-purpose flour; 1 small handful fresh cilantro leaves; 2 cloves garlic, chopped; 473 milliliters shredded manchego cheese; 118 milliliters heavy cream or Mexican crema; 237 milliliters milk; 340 grams mushrooms, thinly sliced; 3 Tbsps vegetable or olive oil; 1 small onion, chopped 3 tablespoons butter; 2 mediums to 3 medium poblano chile peppers, seeded, stemmed and chopped; 6 servings Salt and freshly ground black pepper; 454 grams short-cut pasta, such as ziti with lines or macaroni; 237 milliliters chicken or vegetable stock

You can never have too many main course recipes, so give Poblano Mac and Manchego with Corn and Mushrooms a try. This recipe serves 6. One portion of this dish contains about 25g of protein, 27g of fat, and a total of 643 calories. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. Head to the store and pick up ears corn on the cob, flour, garlic, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert.

Instructions

Heat the oil in a large skillet over medium heat and brown the mushrooms, 10 minutes. Scrape the corn kernels from the cobs and add to the mushrooms. Season with salt and black pepper and continue cooking, 5 to 6 minutes.

Ingredients you will need

Salt And Pepper

Corn Kernels

Mushrooms

Cooking Oil

Equipment you will use

Frying Pan

Puree the stock with the poblanos, garlic, cilantro, onions and some salt and black pepper in a blender or food processor. Melt the butter in a saucepot over medium heat, and then whisk in the flour.

Ingredients you will need

Salt And Pepper

Cilantro

Poblano Pepper

Butter

Garlic

Onion

All Purpose Flour

Stock

Equipment you will use

Food Processor

Pot

Blender

Whisk

Whisk in the milk and cream and raise the heat a bit. Stir in the poblano puree and simmer until thickened, 20 to 25 minutes. Stir in 1 cup of the grated cheese.

Ingredients you will need

Poblano Pepper

Cheese

Cream

Milk

Equipment you will use

Whisk

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Cook the pasta to al dente in a large pot of salted boiling water. Before draining the pasta, reserve a ladle of the starchy cooking water. Toss the pasta with the sauce, mushrooms and corn, adding a little of the reserved starchy water if the sauce is too thick.

Ingredients you will need

Mushrooms

Pasta