Qué Pasta Mexican Mac ‘n Cheese
Serves 4, with seconds
- 4 poblano peppers
- 1 pound bowtie pasta 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
- 1 cup chicken stock
- 2 cups milk
- 1 1/2 teaspoons cumin (half a palmful)
- 1 1/2 teaspoons coriander (half a palmful)
- 2 1/2 cups shredded Mexican cheese blend or a mix of cheddar and queso fresco or Chihuahua cheeses
- 2 small vine-ripened tomatoes, seeded and chopped
- 1 firm avocado, diced
- 4 scallions, chopped
- Juice of 1 lime
- Pre-heat the broiler to high.
- Blacken the poblanos on all sides in the broiler, 12-15 minutes. Place the peppers in a bowl and cover tightly with plastic wrap or place in a paper sack, cool for 10 minutes, then peel, seed and chop.
- Bring a large pot of water to a boil for the pasta. Add the pasta and salt and cook to al dente.
- Heat a saucepot over medium heat. Add the EVOO, onion and garlic and cook until tender, 6-7 minutes. Add the butter to the pan and melt, then stir in the flour and cook for a minute. Whisk in the stock, then the milk. Bring to a simmer; season with salt, pepper, cumin and coriander and thicken for 5 minutes. Stir in the cheese with wooden spoon and melt.
- Drain the pasta and toss with the sauce and chopped poblano peppers. Serve in shallow bowls and top with tomatoes, avocados and scallions and drizzle with the lime juice.