Tex-Mex Mac & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ tsp. kosher salt, plus more for the pasta
1 pound penne
1 large red onion, cut into 8 wedges
1 T. olive oil
1 large poblano chile pepper, halved lengthwise, seeded
2 cups whole milk
1 T. salted butter
2 cups shredded pepper jack cheese (about 8 ounces)
8 ounces processed vheese (Velveeta), cut into cubes
1 T. chili powder
1 tsp. ground cumin
Black pepper to taste
1 cup frozen fire-roasted corn, thawed
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Directions: |
Directions:1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain.
2. Meanwhile, preheat the broiler. Toss the onion wedges with the olive oil on a baking sheet. Add the poblano cut-side down. Broil until the onion is tender and the skin on the poblano blisters, about 6 minutes. Let cool slightly.
3. Pull off the poblano skin. Roughly chop the poblano and onion. Sprinkle with ¼ teaspoon salt and set aside.
4. Heat the milk and butter in a large saucepan over medium heat until hot. Add the cheeses and stir them around a bit.
5. When the cheeses start to melt, stir in the chili powder, cumin, ½ teaspoon salt and a pinch of pepper. Keep stirring until it's nice and smooth. Pour in the cooked pasta.
6. Add the corn and charred red onion and poblano and stir until it's all combined. Let it sit over the heat for 2 mintes, stirring occasionally, to help thicken the sauce. Divide among individual bowls. |
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Personal
Notes: |
Personal
Notes: This is an amazing recipe that is a terrific side dish. It's really tasty and full of yumminess! Love it!!! Also, it's perfect to take to a summer potluck.
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