Take Mac and Cheese to A NEW Level! These 3 Cheese Stuffed Poblano Peppers Will Surely Be What The Kids Are Looking For When They Sit Down For Mac and Cheese.
Stuffed Poblano Peppers
Makes 5 Servings
5 poblano peppers
3 tbsp. butter
¼ cup whole wheat pastry flour
½ tsp mustard powder
¼ tsp freshly ground black pepper
¼ tsp onion powder
1 tsp sea salt
2 cups milk
2 cups grated cheddar cheese, plus more for topping
½ cup grated Gruyère cheese
½ cup cheddar, in small pieces
8 oz. elbow macaroni
½ cup bread crumbs mixed with additional 2 tbsp melted butter
To cook the pasta, place macaroni in a pan of boiling water and cook for five to six minutes. This is just enough to cook the outside of the pasta. Strain the macaroni through a colander and rinse it with cold water.
Meanwhile, preheat your skillet over a high heat. Add the poblanos and char them. Turn them often so both sides are blackened equally. Remove them from the heat, and transfer them into a bowl. Set aside, and cover the skillet.
Heat the butter in a pot over medium heat. Once the butter melts add in the mustard powder, black pepper, onion powder, and salt. Cook this mixture for two minutes, while stirring continuously.
While still stirring, pour in the milk. Continue whisking the mixture until it thickens and bubbles appear.
Remove from the heat and add in the grated cheddar cheese and Gruyère. Stir thoroughly.
Prepare the poblanos by peeling the skin then slicing one side open. Remove the seeds and discard. Arrange the peppers in the cast iron pan with the opening showing up.
Finish the mac and cheese filling by adding the cubed cheddar cheese to the pot. This should be added last, since it should not melt in the sauce.
Stuff the poblanos with the mac and cheese filling and add more cheese on top.
Place your skillet in the oven at 375F and bake the stuffed poblanos for 15 to 20 minutes. Cover for the first 10 minutes of baking then remove lid and bake uncovered for remaining time.