Feed the Family Baked Mac and Cheese with Poblanos Tonight

Some nights you just want a big bowl of something comforting and tasty, that everyone will want to eat. That's a mac 'n cheese night.

But that doesn't mean it has to be boring! Here, your favorite shells and cheese get just a couple ingredient upgrades that are sure to appeal. Extra sharp Cheddar (get the good stuff) makes a big difference, but the real flavor comes from a couple Tex-Mex additions: poblano peppers (the bigger, cone-shaped, green ones) are mild, but with a lot more flavor than a bell pepper. Then crumbled tortilla chips add just the right kind of satisfying crunch!

Related: Easy Pasta Dinner Recipes

Yields: 8-10 servings

Prep Time: 25 mins

Total Time: 50 mins

Ingredients

• Cooking spray

• 2

  poblano peppers (about 8 ounces)

• Kosher salt and freshly ground black pepper

• 1

  (16-ounce) package short pasta, such as shells or penne

• 1/4 c.

  (1/2 stick) unsalted butter

• 1

  shallot, chopped

• 1

  garlic clove, chopped

• 1/4 c.

  all-purpose flour

• 3 c.

  half-and-half

• 2 tbsp.

  Dijon mustard

• 16 oz.

  extra-sharp Cheddar, grated (about 4 cups), divided

• 1 1/2 c.

  crushed tortilla chips

Directions

1. Preheat oven to 350°F. Lightly grease a 9- by 13-inch baking dish. Grill poblanos over high heat or cook directly on the flame of a gas burner, turning occasionally, until charred on all sides, 7 to 8 minutes. Transfer to a bowl and cover with plastic wrap. Let sit 5 minutes. When cool enough to handle, use paper towels or the back of a knife to remove the charred skins. Discard stems and seeds and chop flesh.

2. Bring a large pot of salted water to a boil. Cook pasta two minutes less than the al dente time. Drain.

3. Melt butter in a medium pot over medium heat. Add shallot and garlic. Season with salt and pepper. Cook, stirring occasionally, until shallots are tender, 2 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in half- and-half. Cook, stirring occasionally, until slightly thickened, 4 to 6 minutes. Remove from heat and whisk in mustard and 3 cups cheese, 1 handful at a time. Add poblanos and pasta and stir to combine.

4. Transfer mixture to prepared baking dish. Top with chips and remaining 1 cup cheese. Bake until top is golden brown, 17 to 20 minutes. Let stand 5 minutes before serving.

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