Que Pasta Mexican Mac 'n' Cheese
August 2010
Rach says, "I just can't write enough mac 'n' cheese variationsjust like my burgers. And really, isn't it understandable? Macaroni plus cheese plus anything you like: How can you go wrong?"
Makes: 4 servings
- 4 poblano chiles
- Salt and pepper
- 1 pound farfalle or whole wheat penne pasta
- 1 tablespoon extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup chicken stock
- 1 1/2teaspoons ground cumin (about 1/2 palmful)
- 1 1/2teaspoons ground coriander (about 1/2 palmful)
- 2 1/2cups grated mexican cheese blend or mix of cheddar and queso fresco or chihuahua cheeses
- 1 firm avocado, diced
- Juice of 1 lime
- 2 small vine-ripened tomatoes, seeded and chopped
- 4 scallions, chopped
- Preheat the broiler to high. Place the poblanos on a broiler pan and broil until blackened on all sides, 12 to 15 minutes. Place in a bowl and cover tightly or place in a paper bag and let cool for 10 minutes. Peel and discard the skin, stems and seeds, then chop the chiles.
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
- While the pasta is working, in a large saucepan, heat the EVOO, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until tender, 6 to 7 minutes. Add the butter to melt, then stir in the flour and cook for 1 minute. Whisk in the milk and chicken stock and bring to a simmer; season with salt and pepper. Add the cumin and coriander and cook until thickened, about 5 minutes. Stir in the cheese with a wooden spoon until it melts.
- In a large bowl, toss the pasta with the sauce and roasted poblanos. In a separate bowl, toss the avocado with the lime juice. Serve the mac n' cheese topped with the avocado, tomatoes and scallions.