Lone Star Poblano Mac & Cheese
with a Crispy Panko Topping
Mac and cheese just got a flavorful makeover that’s got heads turning. This Tex-Mex twist on a classic is all about Southwestern flair: lightly charred poblano, roasted garlic, diced tomato, and 4 kinds of cheese (you read that right!) add serious oomph to the creamy sauce. This super savory melange coats corkscrew cavatappi for an extra-hearty experience. For a finishing touch, everything is sprinkled with a layer of crispy panko. It’s almost too beautiful to eat. Almost.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Cream Sauce Base
Pepper Jack Cheese
Monterey Jack Cheese
Mexican Cheese Blend
Not included in your delivery
• Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry produce. • Halve poblano lengthwise; remove stem and seeds. Dice tomato. Place garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
• Place poblano halves cut sides down on a baking sheet. Drizzle with olive oil; season with salt and pepper. Place garlic foil packet on same sheet. • Roast on top rack until poblano is tender and lightly blistered and garlic is softened, 15-17 minutes. • Remove from oven. Once cool enough to handle, transfer everything to a cutting board. Dice poblano. Mash garlic with a fork. • Heat broiler to high or heat oven to 500 degrees.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water, then drain. • Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice (you’ll use the rest later). Season with salt and pepper.
• Heat pot used for cavatappi over medium heat. Add cream sauce base, cream cheese, and remaining Southwest Spice; bring to a simmer, whisking, until smooth, 1-2 minutes. • Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese until melted and smooth.
• Stir drained cavatappi, mashed garlic, diced poblano, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
• Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with seasoned panko; broil or bake until panko is browned and crispy, 2-3 minutes. TIP: Watch carefully to avoid burning. • Divide between plates or serve directly from baking dish.