Description
A different spin on the old mac and cheese. From rachael ray's magazine, november 2007.
Ingredients
- Poblano Chiles
- Salt
- Farfalle Pasta
- Extra Virgin Olive Oil
- Onion
- Garlic Cloves
- Butter
- Flour
- Chicken Broth
- Milk
- Ground Cumin
- Ground Coriander
- Pepper
- Mexican Blend Cheese
- Tomatoes
- Avocado
- Scallions
- Lime, Juice Of
Instructions
- Preheat broiler to high
- Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes
- Place in a paper bag and let cool for 10 minutes
- Peel, seed, and chop
- Whie the poblanos are under the broiler, bring a large pot of water to a boil, salt the water, add the pasta, and cook according to package directions
- While pasta cooks, heat the oil in a medium saucepan over medium heat
- Add the onion and garlic and cook for 6 to 7 minutes, until softened
- Add the butter to the saucepan
- Stir to melt
- Whisk in the flour and cook for 1 minute
- Whisk in the chicken broth, then the milk, and bring to a simmer
- Season with the cumin, coriander, salt, and pepper
- Cook until thickened, about 5 minutes
- Add the cheese and melt it into the other ingredients
- Toss the pasta with the sauce and the reserved poblanos
- Serve in shallow bowls topped with tomatoes, avocado, scallions, and the lime juice