Ingredients

The following ingredients have 7 Servings
  • 16 oz macaroni pasta
  • 4 tbsp salted butter
  • 2 small poblano peppers or 1 large poblano pepper
  • 1/4 cup flour
  • 2 cups milk (I used whole milk, but you can use 2% as well)
  • 1 cup vegetable broth
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup shredded sharp cheddar
  • 1 tsp salt
  • 1/2 cup panko breadcrumbs

Instruction

  • Preheat the oven to 400 degrees.
  • Prepare your pasta according to package directions, set aside.
  • Heat up a large pot. Add butter, then chopped poblano peppers. Saute for 3-5 minutes, until peppers becomes softened. Add flour to coat the peppers. Cook for about 1 minute until flour/pepper mixture is golden brown. Add milk and broth.
  • Heat up liquid to a boil, reduce heat to medium low. The mixture should become thicker. Add in white cheddar, and 1/2 cup regular cheddar. Continue to mix until the cheese is melted. Add salt to taste.
  • Grease a 9x13 inch pan. Place macaroni in the pan, add in cheese sauce. Coat the macaroni. Sprinkle panko and remaining cheddar on top of the dish.
  • Bake for 15-20 minutes until the top is golden brown. Serve immediately