Poblano Mac and Cheese

Name: Poblano Mac and Cheese
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 2 packets macaroni or noodle of your choosing (400 grams total); 3-4 Poblano Peppers (depending on the size); 16 oz (500 ml) sour cream; 1 garlic clove; 1/4 of a large white onion; 2 tbsp butter (a quarter stick); as needed Parmesan cheese; as needed Salt; Cold water; Olive oil (optional)

Gonzalo Landeros @gonzalo_valerdi

This is a traditional Mexican dish served during our Christmas holidays. I highly encourage people to try this even if you don’t eat spicy food.

Gonzalo Landeros @gonzalo_valerdi

This is a traditional Mexican dish served during our Christmas holidays. I highly encourage people to try this even if you don’t eat spicy food.

Saved

Ingredients

30 mins

6 servings

2 packetsmacaroni or noodle of your choosing (400 grams total)
3-4Poblano Peppers (depending on the size)
16 oz (500 ml)sour cream
1garlic clove
1/4of a large white onion
2 tbspbutter (a quarter stick)
as neededParmesan cheese
as neededSalt
Cold water
Olive oil (optional)

Saved

Steps

30 mins

1

Bring the cold water to a boil and add the macaroni noodles, as well as a pinch of salt.
2

While that is cooking you can grill the peppers or cook them on a pan with olive oil until they are burned (we will peel the skin later)
I used olive oil to fry them and used a lid to trap the heat inside.
3

Once they are cooked, take them out to cool off and when cold enough, carefully peel the skin off, take the seeds out, and devein them (the veins are the long middle parts inside the pepper that feel sticky). Basically, you just want the skinless green parts of the pepper.
This is the most complicated step. If you manage to pull this off, the rest is smooth sailing!
4

Note: do NOT use your bare hands! You may experience burning and itching, which is annoying. It is recommended using latex gloves or peeling them from a plastic bag (I do the latter).
5

Blend the peppers with the sour cream, onion, and garlic. It should have a runny consistency.
6

On a pot or pan, add the butter and let it melt, then add the sauce from the previous step; Feel free to add salt as well(I like to add a tbsp here). Mix well for a few minutes.
7

Once the pasta is cooked (about 6-8mins after adding it) drain it and add it to the pot/pan. Stir well so that all the pasta is coated by the sauce.
8

Put the whole thing into an oven friendly container, preferably a long one so you can spread out the mix. Cover the top with as much Parmesan cheese as you want.
9

Cook the Mac and cheese in a 400F (200C) oven for 15 mins, then take it out and wait for it to cool off. Notice how the cheese looks golden brown and gives the rest of the dish a nice touch.
10

Wait for it to cool off and enjoy! This dish surprised me for how flavorful it is without it being very spicy at all!