I really need to stop watching the Food Network on an empty stomach. This weekend, I was faced with poblano mac n cheese. Damn you Rachel Ray! Let me now share this phenomenon with you.
3 tbsp of olive oil
1 tbsp butter
1 pound sliced mushrooms
2 ears of corn on the cob or 1 cup frozen thawed corn
salt n pepa
3 poblano peppers seeded and chopped
1 cup broth
1 small onion chopped
3 cloves garlic, chopped
1/2 cup cilantro
3 tbsp butter
3 tbsp flour
1 cup milk
1/2 cup heavy cream
2 1/2 cups shredded manchego cheese
1 pound ziti or fusili
Prehat oven to 350. Heat a skillet over medium heat and pour in olive oil. Once hot add 1 tbsp of butter and the mushrooms.
Add the corn. Cook together for a few minutes then remove veg from pot.
In a food processor, blend poblanos, onion, garlic, cilantro and broth. Add salt n pepa to taste.
Cook the pasta according to package directions. Meanwhile, in the veg pan, melt the 3 tbsp of butter then and the flour. Stir together to make a roux. This is a way to thicken sauces. Whisk in the milk.
Once it begins to boil add the poblano sauce. Cook for about 20 minutes.
Time to add some cheese. Now this recipe calls for 2 1/2 cups of manchego cheese. That stuff can get pricey, so I substituted 1 1/2 cups of a mexican cheese blend. Manchego cheese is technichally a hard cheese, but it is so soft once shredded. Step outside the cheese box. Believe me this is a wonderful cheese. Add 2 cups of the cheese, reserve the half cup for the top.
Drain pasta and return to pot. Add the veg.
Add the poblano sauce.
Add the heavy cream and stir together. Put in a baking dish. Bake for 20 minutes.
This seriously was so good, like restaurant quality good. Make this so everyone will think you are super cool and talented.