Cool weather brings out my desire for warm gooey comfort food. How about you?
Finding inspiration from singer Jewel yesterday on The Chew, I created a version of her Spicy Roasted Poblano Mac ‘n Cheese. The recipe I created below has less heat and spice as I skipped the jalapeños and crushed red peppers and went instead with one of my favorites, Gruyere cheese. I paired this hit side dish with a bone in beef ribeye roast. Share with me you favorite winter comfort dishes; I can’t wait to try your recipes!
Amber’s Roasted Poblano Mac n Cheese
1 box DeCeeco Small Shells no. 52
2 Poblano Peppers
cracked Black Pepper
1 cup shredded Boars Head Gruyere cheese
1 cup Velveeta cheese
3/4 cup Milk
3 tbsp butter
Bring a large pot of salted water to a boil and cook shells according to package instructions. Drain, reserving a cup of pasta water. Return to pan.
Place poblanos on a baking sheet and broil, turning every few minutes, until blackened on all sides about 10 to 12 minutes. Transfer roasted peppers to a plastic or paper bag to steam for 5 minutes. Once cooled remove blackened skin, stem and seeds. Dice peppers.
Stir in remaining ingredients; cook on low heat until all is completely melted and mixture is well blended, stirring frequently. Adjust consistency with reserved pasta water, if needed. Serve warm.
- What are Poblano Chilis? (theurbanovenblog.wordpress.com)
- Black Bean Soup with Poblano Chiles (tammycirceo.com)
- Chicago Scene: Firehouse chef Dave Thomas makes braised port tacos (wgntv.com)