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Sunday, September 4, 2011

Poblano Macaroni and Cheese {The Homesick Texan Cookbook Spotlight & Cook-Off}

I am dismissing any of my previous Macaroni and Cheese's as mere crushes.  Sure, we've had some fun. Ever since my youngest sister was "old enough" to start bringing her own contributions to our annual Thanksgiving feast, she's brought her version with her.  It's rich and creamy and I crush on it for the whole day...and several days afterwards.  Plus, I start looking forward to it about a month before turkey day each year.  There was also a period in time when I was seduced by the rich, creamy, so-good-it's-gotta-be-fattening version that is not only scented with rosemary and the rich tang of goat cheese, but also studded with tender bites of chicken.  I blame a handsome, bald, tattooed chef with an Ohio accent and a sexy laugh for that crush.  And we all know that bacon is to blame for my enduring crush on this version.  Smoky, delicious, brainwashing bacon.  While I will always cherish these past crushes (as I now recognize them to be) and probably pull out their pictures and reminisce about them from time to time...and heck, even visit with them (you know, for old-times sake), I've found a new love.  A true love.  A love will endure through thick and thin.   Who would've guessed that a Homesick Texan would have been the one to introduce me to the "real thing"?  Even the hubs, who takes a pass on mac and cheese normally went back for thirds! Unfortunately for him, he had to be satisfied with seconds, because the dish was empty. {chuckle}  I want to eat this daily.  Is there really anything so wrong with that?  While the earthy, roasted poblano chiles and gooey cheese combined to start me swooning, I think it was the warm, heady scent of cumin that pushed me over the edge.  I ♥ Poblano Macaroni and Cheese.  I want to marry it.  I don't think Mexi would mind...
Poblano Macaroni and Cheese 
adapted from The Homesick Texan Cookbook
serves 8 (<----uuuummmmm, no. So good, you'll want huge helpings. I say it serves ~4)

2 poblano chiles
8 oz. elbow pasta
2 Tbs. unsalted butter
4-6 garlic cloves, minced
2 Tbs. all-purpose flour
1½ c. whole milk
1 tsp. mustard powder
¼ tsp. cayenne
½ tsp. ground cumin
1 tsp. lime zest
½ c. chopped cilantro
sea salt
freshly ground black pepper
12 oz. grated white cheddar cheese (I used half white, half yellow)

for serving:
Cotija cheese (or goat cheese...not the same thing, but I had it and wanted to use it and it rocked)
Tortilla chips, crushed

Roast the poblanos under the broiler until blackened, ~5 minutes per side.  Remove and cover them to let them steam, for ~20 minutes.  I like to roast them right on top of a large sheet of foil, then just bring the foil up and around the chiles.  Peel/rub off the skins and remove the stems and seeds, then dice into ~1" chunks.

Bring a large salted pot of water to a boil and cook pasta until just al dente.  Preheat your oven to 375° F.  Grease a large baking dish or cast-iron skillet (personally, I'd choose an 8"-10") and set aside.

In a pot set over low heat, melt the butter.  Add garlic and cook for 1 minute.  Whisk in the flour and cook until light brown and toasty smelling, ~1 minute more.  Whisk in the milk and stir until thickened, 1-2 minutes.  Remove pot from heat and stir in mustard powder, cayenne, cumin, lime zest, cilantro, and prepared poblanos.  Taste and adjust seasonings with salt and pepper, as needed.

Stir half of the cheese into the sauce until melted.  Throw in the pasta and stir until coated.  Pour into prepared dish.  Top with remaining cheddar cheese and bake, uncovered, until cheese is bubbly and slightly golden.  Sprinkle with Cotija (or goat cheese) right when it comes out of the oven (to help it melt in a bit) and crushed tortilla chips (you could also sprinkle these on top before baking, if you wish), if you wish.
*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted (right here!) at girlichef*

The Homesick Texan Cookbook Spotlight and Cook-Off Banner

(watch for the sopapillas in a few days...)

I am also sharing this post with:
Mangoes and Chutney: Mac and Cheese Quest
Presto Pasta Nights hosted at Pictures of All My Princesses
prestopastanights cookbooksundays weekend cooking recipe sharing monday at jam hands my meatless mondays

Would you like to comment?

  1. I'm not prepared to totally declare my love for a mac & cheese any more. I thought I had found it in the whisky & smoke version, and then I discovered jalapeno popper mac & cheese. Now I have too many beloveds to play favourites with! I will add this to the list.

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  2. This looks fantastic! I have had macaroni and cheese with chipotles in adobo (and bacon!) courtesy of a Homesick Texan recipe. Freshly roasted poblanos sounds like a great dish too.

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  3. Wow, this sounds amazing. Thanks for sending it to me, erm, I mean Presto Pasta Nights. See you Friday for the round-up!

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  4. Thanks for adding this to the mac and cheese quest. I am so looking forward to making this dish...oh wait, I am making it tonight! Along with the sopapillas, and my Elizabeth David mushrooms. Oh, it's gonna be a good night. xoxo

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  5. This looks seriously amazing! Bookmarking now! Thanks :)

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  6. My favorite mac and cheese thus far has had goat cheese also...but that's just because I haven't tried this one!

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  7. OMG -- this sounds so good. I may have to fight you for that new true love!

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  8. I absolutely love poblanos and of course I love mac and cheese (who doesn't) so this is a match made in heaven!

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  9. Love poblano's - this sounds really, really yummy!

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  10. This was the one I was waiting for and it looks as good as it sounded. Fire roasted peppers kick culinary butt!

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  11. Just a pinky toe dip into The Homesick Texan Cookbook (via this cook-off) and I'm thinking I really, really need it.

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  12. This has to be the yummiest ever! I hope my friend who has been bringing me all the peppers will bring some more poblanos. This is definitely what I'll be making!

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  13. I have many many favorites among the Mac and cheese dishes. This one is certainly to be added to the growing list. Though I am certain it will be my hubby's favorite.

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  14. You've set the bar pretty high... But it is so hard to forget your first...



    She's got a secret she has never let out;

    A Mac and cheese she thinks he never knew about.

    She hasn't Served it in thirty years.

    The mention of the dish doesn't bring on tears.

    If you ask her, "Are there any regrets?"

    She'll tell you, "No," but she never forgets.

    It was the kind of Mac and Cheese you never recover from.

    Even though she found another one
    To take it's place,

    She never will escape the truth.

    At times like this when the moon is right,

    When the air is foggy like it is tonight,

    She'll think about what might have been

    If she had just held on to this recipe.

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  15. Poblano peppers are sitting in my fridge waiting for inspiration. I just found it.

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  16. It's not better than KRAFT though, is it? :-)

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  17. oh wow, that does look wonderful. Thanks for sharing, your intro to the recipe practically had me drooling.

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  18. Hi Heather,
    I am so glad you made the Poblano Macaroni and Cheese, it looks awesome. When I read the recipe I knew it would be delicious. I am making mine at the end of the week. This is so much fun. Thanks for sharing!
    Miz Helen

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  19. Mac and cheese and I got a divorce some time ago and I will not be seduced. I am strong. Poblanos? Cumin? Uh, well, maybe not that strong.

    Looks delicious!

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  20. Looks gooey, spicy and absolutely amazing! Haven't made homemade and cheese in what feels like eons. Sounds like a good place to start again :)

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  21. Just had macaroni and cheese a few evenings ago. Must try your recipe for the next time.

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  22. Aaghh, you just beat me to it, maybe I'll get my sopapillas done before you :)
    Looks great!

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  23. Yeah, you totally sold this one. I have got to try it!!

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  24. I love mac and cheese recipes, call me a simpleton, but there is something so comforting about it, plus you add the good stuff like the cayenne and cumin -- I am totally sold on it.

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  25. This looks absolutely yummy...I should try this soon...Thanks for the recipe dear...

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  26. Nothing better than mac and cheese. I think this might be the best name I've ever heard for a cookbook. Love it.
    Sam

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  27. This looks like one of the nest Mac-n-Cheese versions ever! Those poblano peppers in my fridge are now calling my name....

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  28. Yum! I really want to try this mac and cheese. Although I don't know how my husband will feel about it if I decide I want to marry it also!

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  29. hi girlichef, first time here, great blog and the macaroni cheese looks very appetizing.. with added spices and lemon zest.. a must try.
    do visit mine, would love to read a comment from you too. have a nice day

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  30. @Debbi... {la la la la la} fingers in ears, pretending I didn't hear that...

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  31. Your dish looks very delicious! I'm already imagining myself eating it ....ahhh yummy! :)

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  32. (Sigh!) I cannot wait to try this!!! Just from reading the recipe and looking at the photos, I know I'm going to fall hard for this macaroni and cheese. Problem is that my eldest daughter will probably fall equally as hard. :P

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  33. Can we both marry this Mac 'n cheese? Thanks for sharing with Presto Pasta Nights. As usual you have me drooling.

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  34. I can't think of a better combination than poblanos and cheese! I'm pretty sure this would be my mac and cheese of choice every time. Pinning it. Thank you for sharing it!

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  35. This sounds ridiculously fabulous. Poblanos and cheese? Perfect.
    Thanks for sharing!
    Bree

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  36. Wow, now that is a grown up mac n cheese! Those flavors are amazing! Thanks for sharing!

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  37. If ever a mac 'n' cheese was worth marrying, this might just be it. ;-) Yours looks delicious--I like the added color the yellow cheddar gave it. I am so glad you picked this recipe for us to try.

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  38. I know the Ohio chef you wrote about and his rich mac and cheese is pretty good, but not as good as this one. This recipe is perfect and as soon as I saw it I was pretty sure you'd pick it. Love the way yours looks with all the different cheeses. Mine was somewhat monochrome with just the white, but still oh so good!

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  39. serves 8, you say 4..hmm I'm not sharing...lol

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  40. Just made the mac... gotta say, it was much easier to make than I thought it would be, and the end result is worth getting on one knee for!

    My family is spice-hesitant, but they cleaned their plates! Definitely going to make this again. Thanks Heather!

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  41. Your rosemary/goat cheese mac sounds lovely and I'm dying to try it soon, but I agree, this mac really takes the ... cake. Great pick, I'm so glad that you selected it. Tasty tasty tasty! :)

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  42. That looks very tempting right now!

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  43. I LOVE macaroni cheese. So much so that my boyfriend suspects I have a separate macaroni cheese stomach - he can't believe how much of it I can eat in one sitting!

    This one looks amazing, I will try it as soon as I find a substitute for poblano peppers which I haven't seen in the UK :-(

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  44. Heather, thanks so much for sharing the with Cookbook Sundays! I have been reading your series with delight! Please come back again, I can't wait to see what you share next.

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  45. Chiles in mac-n-cheese sounds amazing, but looks like a heart attack on a plate. YUM.

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  46. You never out grow Mac n'Cheese. But this is proof that Mac n'Cheese grows with you.

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