Baked Macaroni and Cheese with Poblano Pesto

Baked Macaroni and Cheese with Poblano Pesto

Ingredients -

For the macaroni and cheese:

½ pound elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard (prepared will do if you don't have powdered)
3 cups milk
1 medium yellow onion, finely diced
12 ounces sharp cheddar or Monterey Jack, shredded
1 tsp salt
Black pepper, to taste

For the topping:

2 tbsp butter
1 cup bread crumbs

For the Poblano pesto:

2 poblano peppers, roasted and peeled, seeds, and stems removed
4 tablespoons olive oil, divided
3 cloves garlic
1 tbsp pine nuts
Juice of 1 lime
Salt and black pepper, to taste

Preparation:

Preheat your oven to 350 degrees while bringing water to a boil for the macaroni; cook the macaroni until al dente, remove from heat and drain.

While the pasta is boiling, melt 3 tbsp butter in a saucepan and whisk the mustard and flour in, stirring frequently over low heat for a few minutes until the mixture is smooth. Add the milk and onion and continue simmering for 7 minutes, then add about ¾ of the cheese and salt and pepper to taste. Add the cheese mixture to the macaroni, pour into a large baking pan, and set aside.

Now it is time to make the Poblano pesto. Roast the poblanos over a flame (or in your broiler if you have an electric stove), turning frequently until the skins begin to blister and blacken. Place the peppers in a paper bag and tightly close - allow them to steam for a few minutes and rinse under cold water; the skins should rub right off. Cut off the tops of the peppers, slice in half lengthwise, and remove the seeds under running water. Add the poblanos, garlic, lime juice, pine nuts, and olive oil to a food processor and blend until smooth. Season with a little salt and pepper and fold into the macaroni and cheese.

Melt the remaining 2 tbsp of butter in a small saucepan and remove from heat, add the bread crumbs and toss until coated with butter. Top the macaroni and cheese with bread crumbs and bake for 30-35 minutes, or until the bread crumbs are nicely browned.

Allow to rest for 5-10 minutes and serve.

(Serves 4)