Macarrones Con Crema Y Queso Mexican Macaroni And Cheese

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Rich and smoky mac and cheese, adapted from gourmet magazine, february 2005.

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Steps

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First , you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred , or you can broil them until charred on all sides.

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Place hot poblanos in a bowl and cover with plastic wrap , letting them steam for 10 minutes.

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Peel or rub off the charred skins and discard stems , seeds , and ribs.

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Cut roasted poblanos into 1 / 4-inch thick strips.

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Set aside.

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In a large heavy skillet melt together the butter and oil over medium low heat , then saut the onion strips and salt , stirring occasionally , until the onion is golden , about 10 to 12 minutes.

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While the onion is browning , begin cooking the pasta by adding it to a large pot of boiling salted water until tender , about 7 to 10 minutes.

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Reserve 1 / 4 cup of the pasta cooking water , then drain remaining and set aside.

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To the sauted onion add the serrano , garlic , oregano , and cook , stirring , until fragrant , about 2 minutes.

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Increase temperature to high , then add the.

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Ingredients

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poblano chiles, unsalted butter, vegetable oil, white onion, salt, serrano chili, garlic cloves, fresh oregano, cavatappi pasta, mexican crema, queso fresco