June 2nd, 2015 at 4:01 pm
Posted By: gardenguru
Posted in: Growing Vegetables,Recipes

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.

1 blended poblanos  2 chopped vegetables

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.

3 sauteing vegs

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.

4 ready to bake

Add to a baking dish and sprinkle with cheeses.

5 Ready to eat

Bake at 400 degrees for 25 to 30 minutes.  Yum!

Here’s Pati”s recipe:  Mac ‘N Cheese