Who doesn’t love Mac and Cheese? My garden had an abundance of poblanos. What better way to use them than a recipe I saw Pati make on her Mexican Table PBS show? It’s an especially a good way to use the many that I froze.
First puree the poblanos well in a blender. Often I add serranos or jalapenos to ramp up the heat. Pati’s recipe strains the milk and poblano mixture but I never have. I do add more milk because I like more sauce.
Now I use one pan for everything. First I boil a pound of elbow macaroni. After draining I return the pot to the burner and sauté the vegetables.
Sauté the onions until tender. Add the corn and cook a minute or two. I also add grated squash to the mixture and cook about a minute.
I scrape the vegetables into a bowl that’s big enough to add the elbows and mix them. That way the pasta doesn’t clump together.
In the same pan I then make the roux for the sauce, adding the poblano and milk mixture slowly. Here I add more milk until the sauce is barely thick because it thickens even more when it’s baked. I add the cheese after removing from the burner.
I mix the macaroni/vegetable mixture with the sauce.
Add to a baking dish and sprinkle with cheeses.
Bake at 400 degrees for 25 to 30 minutes. Yum!
Here’s Pati”s recipe: Mac ‘N Cheese